Best Ever Pie Crust

772 Reviews 43 Pics
  • Prep

    20 m
  • Ready In

    20 m
Recipe by  Jean Haseloh

“You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky.”

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Adjust Servings

Original recipe yields 2 pie crusts



  1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
  2. Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

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Reviews (772)

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Since most of the reviews for this pie crust are so positive you will be tempted, as I was, to use this recipe. Before you do, however, I urge you to pay careful attention to not only the one or two star reviews, but also to any reviews that indicate they made changes, or who comment that there was too much shortening in the recipe. They are all right on! My experience was the same...too much fat makes a dough that is too greasy, fragile and difficult to work with. I can't even comment on how it baked as I didn't get that far. I was so disappointed in the dough itself that I just pitched it and made it again using my old recipe. I didn't trust the dough enough to gamble with what the finished product would be. If you make the necessary changes to make this pie crust work then you really aren't using this recipe anyway!



This is a great recipe because the measurements are very accurate. I used 1/2 cup of butter and 1/2 cup of shortening instead of all shortening and mixed them together and put it in the fridge. I also put my food processor bowl in the fridge. After they were good and chilled, I put the flour in the food processor and added the shortening and pulsed it till it looked coarse and then I added ice cold water to it a little at a time as I pulsed it until it formed a ball. It came out EXCELLENT in taste and texture! My hubby is a pastry chef and gave it thumbs up! Oh and I put a little less salt in it because my butter had salt. If you use the unsalted butter put the full tsp of salt in it as the recipe indicates.



EASY WAY: To roll this out easily and perfectly center the dough between two pieces of plastic wrap, then roll it out. When you are finished rolling it out take off the top piece of plastic wrap, put a pie pan upside down over the dough, then turn the whole thing (pie pan, dough, bottom plastic wrap) upside down. Lastly, press the dough into place in the pie pan and remove the second piece of plastic wrap.

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Amount Per Serving (16 total)

  • Calories
  • 170 cal
  • 9%
  • Fat
  • 13 g
  • 20%
  • Carbs
  • 11.9 g
  • 4%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 146 mg
  • 6%

Based on a 2,000 calorie diet



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Best Lemonade Ever


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