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

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix flour and salt in a large bowl. Cut in shortening with a pastry blender until mixture is completely blended and appears crumbly.

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  • 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.

  • Divide the dough into 2 balls, and roll each out into a circle 1 inch larger than the inverted pie plate.

  • 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.

  • 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.

Nutrition Facts

132.4 calories; 1.6 g protein; 11.9 g carbohydrates; 0 mg cholesterol; 145.8 mg sodium. Full Nutrition

Reviews (119)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/25/2003
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 for savory pies I like to add black pepper and sometimes some dried herbs. Read More
(93)

Most helpful critical review

Rating: 1 stars
04/11/2005
There was nothing great about this recipe. I used it for a few pies and I hated it. Read More
(12)
146 Ratings
  • 5 star values: 111
  • 4 star values: 23
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
10/25/2003
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 for savory pies I like to add black pepper and sometimes some dried herbs. Read More
(93)
Rating: 4 stars
01/03/2011
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 there's ALMOST not quite enough dough for a basic 9 inch pie. Maybe I'm doing something wrong but I'm rolling it out pretty darn thin and I find it dosen't quite reach the edges of my pan. Read More
(38)
Rating: 5 stars
01/21/2007
Absolutely delicious! Easiest and quickest recipe I have found recently since you don't HAVE to refrigerate. Very good! Read More
(34)
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Rating: 5 stars
09/11/2005
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 thin. Read More
(30)
Rating: 5 stars
10/25/2003
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! Read More
(21)
Rating: 4 stars
11/08/2005
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 it in long peice and criss-crossed the top of the pie. I then brushed a egg yolk on top of crust for browning. It looked fabulous it looked better the store bought. I was so proud of it I took digital pics of it. But the bottom crust was all soggy and doughy even after a few day refridration. The apples filling was not one bit soggy to cause the bottom of the crust to come out like that. I will use this recipe again but maybe bake it for a while before I continue filling it. Thanks Brenda. Read More
(13)
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Rating: 1 stars
04/11/2005
There was nothing great about this recipe. I used it for a few pies and I hated it. Read More
(12)
Rating: 5 stars
09/10/2003
This crust was easy to make. I chilled the dough before rolling out. I was able to roll it very thin! Great recipe I'll use it again and again and... Read More
(11)
Rating: 5 stars
09/10/2003
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 and the countertop probably due to my inexperience but even pieced together it looked beautiful and tasted light and flaky. Per another review I used a light egg wash and a little sugar on top before baking which added to the appearance. Baked for 50 minutes covered with foil the last 15 minutes and the results were perfect! Read More
(10)