This recipe will make 1 double pie crust or a dozen medium tarts. The trick to tender pie crust is to NOT over handle it. This should not be re-worked more than once.

This is the pie crust I got from my mom. She got the recipe from a client of hers. It is a tasty crust that will make you wish you never had to eat so many store bought pie crusts. This recipe yields two, 2-crust, pie crusts.

For one layer of pie. If you want to make 2 layers of crust, just double the amount of ingredients.

Jean Desatoff Lochridge

Easy to make!

This is my Great Grandma Jessie’s recipe. You can use this to make multiple batches at once and it still turns out great.

This is a great way to use up leftover pie dough from a pie. Instead of throwing it away.

The most basic pastry dough of them all. It can be used for sweet pies, like apple pie, as well as for savory dishes like quiches. Brisée in French means 'broken' and refers to the broken pieces of fat in the pie crust. It usually calls for twice as much flour as fat by weight. In addition, it uses cold water (no egg) as binding agent and has a delicate and flaky texture.Source: veenaazmanov.com

See how easy it is to make your own homemade pie crust!

Learn how to make the perfect pie crust, then fill up with your favorite filling.

http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/Makes enough for three pie crusts.