Granny Moss 1 2 1 2 Pie Crust Recipe

Hailing from the Ozark hills, Granny Moss's secret to the flakiest, most tender pie crust is revealed! This foolproof 1-2-1-2 ratio recipe is easily adjustable for any size pie and freezes beautifully for future baking adventures. Prepare to be amazed – this is the ONLY pie crust your family will ever want! Forget those sad, abandoned pies; this recipe guarantees delicious results every time. Makes enough for two 9-inch pies.

Prep Time 30 mins

Cook Time 10 mins

Calories 272 kcal

Protein 5g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Granny Moss 1 2 1 2 Pie Crust

All Purpose Flour
1 ½ cups shortening (vegetable or lard)
¾ cup ice water
1 teaspoon salt

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How to Make Granny Moss 1 2 1 2 Pie Crust

In a large bowl, whisk together the flour and salt.
Cut in the shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Add the ice water, 1 tablespoon at a time, mixing lightly until the dough just comes together. Do not overmix!
Divide the dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 30 minutes (or up to 2 days).
On a lightly floured surface, roll out one disc of dough to your desired thickness (about 1/8 inch) for a 9-inch pie plate.
Carefully transfer the dough to the pie plate. Trim and crimp the edges.
Repeat with the second disc of dough, or freeze for later use.
Bake according to your pie recipe instructions. For a pre-baked crust, bake at 375°F (190°C) for 10-12 minutes, or until lightly golden.