Pie Crust I

Pie Crust I

111

"This recipe can be halved to make one crust. Note: use 3 - 4 tablespoons of cold water when making only one crust."

Ingredients

20 m servings 132 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 11.9g
  • 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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Directions

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  • Prep

  • Ready In

  1. Mix flour and salt in a large bowl. Cut in shortening with a pastry blender until mixture is completely blended and appears crumbly.
  2. Mix in water, 1 tablespoon at a time, by lightly tossing with a fork. Add only enough water to form mixture into a ball. The dough will be sticky and tough if to much water is added, and it will crack and tear when rolled if too little is added.
  3. Divide the dough into 2 balls, and roll each out into a circle 1 inch larger than the inverted pie plate.
  4. Follow these directions for a filled pie. Fold one circle of dough in half, and gently lift. Place into pie plate and unfold. Add filling to pie plate. Fold second circle of dough in half. Gently place over filling, and unfold. With a table knife, cut off excess crust evenly so that 1/2 to 1 inch extends beyond the edge of the pie plate. Fold under the excess dough so that it is even with the edge of the pie plate. Flute the edge of the crust. Cut slits in top crust for steam to escape.
  5. Follow these directions for 2 prebaked pie shells. Fold circle of dough in half, and gently lift. Place into pie plate and unfold. Either prick the entire surface of dough with a fork, or weight the bottom of the crust with pie weights while baking. Pie weights can be uncooked rice, dried beans, small clean pebbles, or small balls sold as pie weights.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

111
  1. 136 Ratings

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Most helpful

I love this pie crust recipe and I use it every time I make a pie. I do mess with it a little to suit the type of pie I am making. for fruit pies I like to add a couple tablespoons of sugar, and...

Most helpful critical

There was nothing great about this recipe. I used it for a few pies, and I hated it.

I love this pie crust recipe and I use it every time I make a pie. I do mess with it a little to suit the type of pie I am making. for fruit pies I like to add a couple tablespoons of sugar, and...

I've made this twice now, and it works, but I docked it one star because it does NOT take 6 tablespoons of water. The dough is WAY too dry that way. It uses more like 8 or 9 tablespoons. Also, ...

Absolutely delicious! Easiest and quickest recipe I have found recently since you don't HAVE to refrigerate. Very good!

The best pie crust I ever made. I used it for a rhubarb pie that one 1st prize at a rhubarb festival. I freeze enough water until it has ice crystals before starting the crust, then roll it th...

This comes out perfect every time I make it...light and flaky. I've used it for berry pies, apple pies and even chicken pot pies!

I really liked how easy and non tiring to make. I made the crust for a apple pie recipe. I made 2 pie crusts just like the recipe calls for and i used the top portion of the crust and sliced i...

There was nothing great about this recipe. I used it for a few pies, and I hated it.

Amazing flavor; we used this for Blueberry Pie from this site, and the crust was just right even without any added sugar. I had some trouble rolling it without the dough sticking to the pin an...

The hubby loved it, but i felt it was to salty. Next time i will cut out the salt all together. BUT i gave it 4 stars because the bottom wasn't soggy and i was even able to warm it up the next d...