Thanks to frozen blueberries, this blueberry cheesecake may be prepared throughout the year.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 8 |
| Yield: | 1 pie crust |
Ingredients
- ½ cup vegetable shortening
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold water
Instructions
- Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
- Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.
- For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim. Seal with floured fork.
Reviews
I make this crust a pecan pie. I haven’t tasted it yet, looks and smells delicious. I’ll update this soon…
This was my first time making a pie crust from scratch, and it turned out great. I used it to make a quiche and my wife was over the moon about how well the whole thing turned out, including the delicious flakiness of the crust. I certainly won’t be buying the premade crusts any longer with this recipe in the book!
Easy, simple, and versatile. I generally use cold butter rather than vegetable shortening, but that’s just a matter of preference. I use this recipe for all my pies and quiches (if you divide it into eighths it’s perfect for lining a muffin tin).
Umm, I am not sure what happened but this pie crust came out hard as a rock. I followed the recipe as described. It came out so hard that the knife I was using to cut the pie literally broke from it’s handle. And to think I gave away a cheesecake I made with this same crust. So embarrassing. Will never, ever, ever use this recipe again. I’ve made other crusts with other recipes in the past and they came out fine, this was a bust.
although this isn’t as good as my press-out oil pie crust(nothing can measure up to that one) it’s still pretty good for the kind that you roll out! I use this for all the pies I sell at my bake sales
amazing…added a little cinnamon and brown sugar and made apple turnovers…big hit
Great recipe! BUT add maybe 5T of ice water at first, and then add a tablespoon at a time until it just holds together.
Really easy pie dough to work with. I prefer crusts that have both shortening and butter but if shortening is all you have, this crust works well!
Pie tastes so much better with homemade crust, but making it has always been a struggle for me. This recipe makes it so easy and it turns out great each time. I took the advice of other reviewers and use 1/4 cup shortening and 1/4 cup butter and add ice cold water 1 tablespoon at a time.
i never had luck with making pie crust untill i tried this recipe its a winner
Super easy and delicious…followed the recipe exactly
This was the first pie crust I have ever made from scratch and it was so good! It wasn’t beautiful, but that was my fault. I learned so much from baking this for the first time. I highly recommend this recipe.
So easy! I’m definitely saving this recipe for not only pot pies and pockets, but other pies as well!
This recipe is so quick and easy. Mine turned out great even though I had to roll it out a few times (user error). This pie crust can be made in about 10 minutes or less. Therefore, there really is no need to buy store bought ever again. This is a keeper.
This recipe rocks! Comes together easily, handles well, bakes up great. Thanks!
Sister in law swears by this simple recipe with one tweak—- use butter flavored Crisco for shortening!
This works well for savory or sweet pies! I’m amazed how easy it is and I won’t be using a store bought crust again!
This dough ended up super sticky and tough. Not flaky at all, hardly any flavor. I wouldn’t use this recipe again.
It came out so so well! I normally struggle with making pie dough, but this one really worked and tastes amazing! I can’t wait to use it again! I also decided to make little leaves to go on the edges (Man it took long!) but the whole family loved it.
Easy and quick. Very good! Do not need all the water. Just add a little at a time.
This recipe is fantastic. I have used this recipe twice now. Once with a large pie where I had to double the recipe to get a full top and bottom, and the other I made mini pies with lattice tops. I love how quick it is to make and work with! It tastes delicious and holds pie filling really well.