1/1 Photo of Homemade Pie Crust (Pa Dutch Country)
From the Mennonite Community Cookbook given to me by my mother (who was raised Mennonite). All purpose pie crust but posted to go with my recipe for PA Dutch Authentic Shoo Fly Pie #163320.
My Private Note
9 inch ...
Units: US | Metric
- 1Combine flour and salt in mixing bowl.
- 2Cut shortening into flour with pastry blender or 2 knives. Do not overmix; these are sufficently blended when particals are the size of peas.
- 3Add water gradually, sprinkling 1 tablespoon at a time evenly over mixture. Toss lightly with a fork until all particles of flour have been dampened. Use only enough water to hold pastry together when it is pressed between the fingers. It should not feel wet.
- 4Roll dough into a round ball, handling as little as possible.
- 5Roll out on a lightly floured board into a circle 1/8 inch thick and 1 inch larger than the diameter of the top of the pie pan.
- 6Place circle into pie pan, gently pressing dough to fit to the bottom & sides.
- 7Trim edges with scissors or a sharp knife letting 1/2 inch extend over rim.
- 8Turn edge under and flute with fingers to make a standing rim.
- 9Prick shell all over with a fork to prevent air bubbles.
- 10If desired, bake at 450 for 12-15 mins or until a golden brown. (Not necessary for the Shoo Fly Pie and most other baked pies.).
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Nutritional Facts for Homemade Pie Crust (Pa Dutch Country)
Serving Size: 1 (500 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2231.0
- Calories from Fat 1253
- Total Fat 139.3 g
- Saturated Fat 34.5 g
- Cholesterol 0.0 mg
- Sodium 1169.9 mg
- Total Carbohydrate 214.6 g
- Dietary Fiber 7.5 g
- Sugars 0.7 g
- Protein 29.0 g