Shirley’s Pie Crust

This is by far the easiest and most universal pie crust recipe that I have ever used. The source of this recipe is my Grandmother Shirley. There were very few things that she was not able to whip up in her kitchen. She is one of my inspirations to write this blog.

You can use it for Sweet Pie, Quiche, Savory Pie or baked cinnamon and sugar treats. It can be frozen; you can roll it out multiple times without the dough getting tough. The best part of all its that this pie crust only takes 3 ingredients! Yes, you read that correctly only 3 ingredients.

If you are familiar with my cooking or my kitchen you know that I am a true butter lover and will always opt for butter rather than using margarine. This is the one exception. I am also a brand loyalist when it comes to making it taste just the way I remember it. You can mix and match brands at your own choosing.

1 lb of Margarine-soft

1 brick of cream cheese (8oz) softened

All-purpose flour- about 4 Cups maybe a 1/2 Cup more or less

The amount of flour will vary depending on the humidity of environment in which you make the dough.

You want the dough to stick together but not to be one solid blob on the mixer paddle. As you see I use my kitchen aid mixer with the paddle attachment rather than a dough hook.

The dough should be stretchy and slightly sticky. At this point the dough needs to be refrigerated before it can be used. Otherwise, it will just stick to everything regardless of how much you flour your rolling surface. Ask me how I know!

I like to wrap the dough in plastic wrap in a rectangular shape. If you freeze the dough, it helps it thaw faster and you can easily cut off just as much dough as you need for either just a bottom dough or a double dough.

I prefer to use PYREX pie plates 9 1/2 in diameter not the standard 9 in pie plates.

In making a single crust pie this is about all the dough that is needed. I typically get about 5 or 6 crusts from one batch of dough.

To use the dough, roll out on a lightly floured surface with a floured rolling pin. Cut, and place in your favorite pie plate fill with your choice of fillings.

If you choose to freeze the dough it will keep for 3-6 months, if you choose to refrigerate the dough it will keep for about 2 weeks.

I hope you enjoy Shirley’s Pie Crust.