This “New Method Pie Crust” is a streamlined version of the traditional American pie crust, ideal for both seasoned bakers and beginners. Pie crusts are a staple of American cuisine, especially popular in the South and Midwest where pies, both sweet and savory, have been a hallmark of home cooking since colonial times. Using an electric mixer to blend the ingredients simplifies the process and reduces the chance of overworking the dough. This crust creates a tender and flaky base that pairs beautifully with fillings like apple, pumpkin, pecan, or quiche. The recipe’s origin likely stems from the mid-20th century when home appliances became more common in households, promoting more efficient cooking methods.
Ingredients
- ¼ cup shortening
- 1 cup sifted flour
- ⅓ tsp salt
- 1½ tbsp water
Instructions
Step 1: Blend Shortening and Dry Ingredients
- Use an electric mixer at low speed.
- Blend 1/4 cup shortening with 1 cup sifted flour and 1/3 tsp salt.
- Mix for 2 minutes.
Step 2: Add Water
- Sprinkle 1 1/2 tbsp water evenly over the flour mixture.
- Blend again for 1 minute.
Step 3: Shape Dough
- Dough will be dry and crumbly.
- Press and shape it into a ball by hand.
Step 4: Roll Out Dough
- Roll dough between two sheets of waxed paper to desired thickness.
- Transfer to a 9-inch pie pan and prepare with desired filling.
Tips
- Use cold shortening for a flakier texture.
- Substitute half butter and half shortening for richer flavor.
- Chill the dough for 15–30 minutes before rolling to prevent sticking.
- For a whole wheat version, replace up to half of the flour with whole wheat flour.
- Add 1 tsp sugar for a slightly sweet crust (perfect for fruit pies).
- For savory pies, add a pinch of herbs like thyme or rosemary.
Transcription of the Original Recipe
Read or copy the transcription
New Method Pie Crust Use an electric mixer at low speed to blend ¼ c. shortening into 1 c. sifted flour and ⅔ tsp. salt for 2 mins. Then sprinkle 1½ tbsp. water in blend 1 min. Dough will be dry and crumbly, but will shape into a ball. Roll between waxed paper. Makes 1 - 9" pie crust
From Transcription to Instructions
Hi , we’re the Salvaged Recipes folks, and we kept close to the original directions but turned that short note into clearer steps so you can cook without guessing. The original directions give the same measurements and mixing times but in one brusque paragraph; our instructions break it into four easy steps, point out when the crumbly dough should be pressed into a ball, and remind you to roll it between sheets of waxed paper. We also make the final transfer into a 9‑inch pie pan explicit so you know what comes next.
Nutrition
Calories: 180kcalCarbohydrates: 14gProtein: 2gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 80mgPotassium: 20mgFiber: 1gCalcium: 5mgIron: 1mg
