Push Crust Recipe

  Here is the push crust recipe for those of you who requested it yesterday.  Like I told you, I am NOT a pie baker.  This was my second attempt ever.  However, the result was a flaky crust just like Grandma used to make.  Trust me, you can’t mess it up! It was way easier than I thought! 

  Speaking of Grandma, both my Grandmother AND my mother gave me such nice compliments about my crust.  Now THAT is something! 🙂 

  Here is a pic I found in the archives, of my first attempt at Peanut Butter Pie. (Dale’s FAVORITE) Well, that’s not true.  It was my first attempt at a Peanut Butter Pie not using a graham cracker crust. (NOT Dale’s favorite) I used this push crust recipe for the first time ever last year, so I could make him a “real” PB Pie for his birthday, cause I love him!  He was happy!   🙂


2 cups all-purpose flour

1 cup chilled Crisco (butter flavored is best)

1 tsp. salt

1/3 cup cold water

1 T. milk for basting

 Combine flour and salt.  Using a pastry cutter, cut shortening into flour.  Sprinkle with water.  Form into ball, divide in 2.  Flatten each to fit your pie pans.  Prick with a fork before baking.

  So here are my questions to you pie bakers out there:  When and why do I use the milk for basting?  I skipped cause I had NO idea why I would need this step.  Also, I par-baked this until barely brown with the custard pie, but there are no actual baking instructions.  I did 425* for like 6 minutes for par-baked.  So maybe 15 for a fully baked one?  What do you think?

  I am ready to learn, so teach me, oh-wise-ones! 🙂