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Tara Royer Steele’s Royers Pie Crust

Ingredients

Makes 3 dough balls for 9” pan

5 cups of flour
2 cups of Crisco (if can have a paper towel around, i’ll show a favorite trick)
1 cup of water
¼ tsp of salt

Directions

Combine salt and water, set aside. Combine flour and Crisco in mixing bowl, and cut Crisco in with a fork.

Once texture is crumbly, but still large pieces of Crisco, add in water and salt. Continue mixing with the fork until water is combined, but still sticky.

That’s when you want to start mixing with your hands. Work until the dough doesn’t stick to hands, don’t over work.

Divide dough into 3 equal dough balls.

Freeze what you don’t use in a ziplock bag for up to 6 months. To thaw set out on the counter the night before.

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