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Pie Crust Recipe

Pie Crust Recipe

by Sue’s Beloved Aunt Patty

This is the tastiest and easiest pie crust recipe I have ever used. I got the recipe from my mom who credited it to her sister, Patty as its creator. I have been using this recipe for pies since 1982 and it has never failed me. Thanks Aunt Patty!

It makes 2 crusts.

Aunt Patty and Mom 1957


  • 2 1/4 cup flour
  • 1 tsp salt
  • 1/4 cup water
  • 1 cup shortening or butter


  • spoon
  • bowl
  • liquid measuring cup
  • rolling pin
  • 2 pie tins


  1. Mix dry ingredients together.
  2. Mix in water.
  3. Add shortening/butter and mix until the dough is kneadable.
  4. Dust hands with flour.
  5. Separate the dough into 2 balls of equal size and roll each flat.
  6. Line 2 pie tins with the dough, pour in your favorite pie filling recipe and cook. Yum!

Storage and Use

Pie crust may be frozen for several months once it has been molded into the pie tin.

Sue Sierralupe

Sue Sierralupé is a Certified Master Herbalist, Master Gardener and Sustainable Landscape Specialist. She is the clinic manager and lead herbalist at Occupy Medical clinic. Sue is author of The Pocket Herbal: Medicinal Plants that Changed the World and co-author of The Practical Herbalist Herbal Folios series. Follow her blog at Herbalism Manifesto for commentary on herbs, parenting, nutrition and a whole lot more.

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