Homemade Pie Crust Recipe

Whether you need an 8-inch, 9-inch or 10-inch pie crust, this homemade pie crust recipe will fit the bill.

A simple pie crust recipe, it has only four ingredients. Shortening keeps this flaky pie crust recipe light and airy.

The simplest finish for the pie crust edge is a flat edge. Trim the crust even with the rim of the pie plate and press the edges with the tines of a fork. For a more decorative finish, cut two long strips of pastry about 1/2-inch wide and twist them together, tightly for a spiral or loosely for a twist. Dampen the pastry rim and attach the decorative dough by pressing lightly.

Ingredients

8-inch pie crust:

• 1 cup all purpose flour
• 1/2 teaspoon salt
• 1/3 cup plus 1 tablespoon shortening
• 2 – 3 tablespoons cold water

9-inch pie crust:

• 1-1/4 cups all purpose flour
• 1/2 teaspoon salt
• 1/3 cup plus 2 tablespoons shortening
• 3 – 4 tablespoons cold water

10-inch pie crust:

• 1-1/3 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 cup shortening
• 3 – 4 tablespoons cold water

Preparation

1. Combine flour and salt. Cut in shortening with pastry blender or two knives pulled in opposite directions, until mixture resembles coarse meal.

2. Sprinkle cold water, 1 tablespoon at a time, evenly over flour mixture. Stir with a fork until dry ingredients are moistened. Add the minimum amount of water needed. Shape into a ball. Cover with plastic wrap and refrigerate for at least 30 minutes.

3. To fit into pie plate, roll dough to 1/8-inch thickness on a lightly floured surface. Carefully fold dough into quarters and place in pie plate. Unfold and trim off excess along edges. Fold edges under and flute.

Return to Best Pie Crust Recipes
Return from Homemade Pie Crust Recipe to Home