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Miss Carroll's Kitchen - December 2023

Miss Carroll’s Pie Pastry


My Grandma Eula inspired me to fine-tune a pie pastry recipe. I can say this is as close to Grandma’s pie pastry as possible. Grandma Eula did not measure, she just put a handful of flour with a smidge of Crisco shortening and a dash of salt together on a wood board and created the most marvelous, flaky pie pastry you have ever put on a fork!

I use this recipe for traditional pies, tarts, fried pies, chicken pot pie (add 2 teaspoons of celery seed to the pie pastry mixture) and to go with fresh strawberries.

I make several in advance and put them in the freezer for later use. I have found bringing the pie pastry out of the freezer, thawing it and then rolling it out for use, the pastry is extremely flakey and tender.

This recipe makes enough for two pie pastries, so double the recipe and put at least two in the freezer to use later. I wrap the dough in plastic wrap and use a freezer quart size baggie to store the dough until later use. I label the baggie with the date and that it is pie pastry dough. I tend to forget if I don’t label the item.

You will never purchase a store-bought pie pastry again once you make this recipe. It is straightforward, basic and pure deliciousness!

Prep Time: 10 minutes
Baking Time: 15-20 minutes
Total Time: 30 Minutes
Servings: Makes enough for two pie pastries

Cooking Tools

  • Mixing bowl
  • Measuring Cups and Spoons
  • Pastry Blender
  • Fork
  • Rolling Pin
  • Pastry Mat

Pie Pastry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon fine salt
  • ¾ cup plus 2 tablespoons Crisco shortening
  • 5 tablespoons ice-cold water
  • ½ cup heavy cream

Pie Pastry Directions

  • In a medium bowl, mix together the flour and the salt.
  • Add the Crisco shortening to the flour mixture.
  • Using a pastry blender, mix the ingredients together with an up and down motion until the dough forms coarse, pea-size crumbs.
  • Add the ice-cold water, one tablespoon at a time, using a fork gently incorporating into the flour mixture before adding the next.
  • You may need 1 less or 1 more tablespoons of water depending on the humidity in your kitchen.
  • Form into 2 balls.
  • Wrap each dough ball in plastic wrap and refrigerate until ready to use.
  • Or place the wrapped dough ball in a freezer bag and place it in the freezer for use later.

Pre-baking the pie pastry shell.

  • Preheat the oven to 425 degrees F.
  • On a clean surface or pastry mat, roll out the dough to fit a 10-inch circle.
  • Roll out from the center of the pastry.
  • Roll dough onto the rolling pin, then roll out over the pie plate.
  • Gently fill in the pie plate with the pastry, crimp the edges, brush heavy cream over the crimped edges.
  • Using the fork tines, gently fork the pastry thoroughly.
  • Bake for 15-20 minutes, or until golden brown.
  • Cool completely before filling the pastry.

ENJOY and make memories with the ones you love! 💗

About Miss Carroll 

Miss Carroll's Kitchen is named after Clara Carroll, a former Home Economics teacher at Paul's high school and a lifelong friend. Carroll, now a retired professor of Home Economics from Harding University, brings unique recipes and ideas to make your seasons and home great. Her wealth of knowledge in Home Economics is sure to impress and inspire all who try her delicious creations.