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Classic Pie Crust

Classic Pie Crust recipe

It's no surprise that this is one of the most popular pie crust recipes on the internet. This recipe delivers a tender, flaky pie crust every time!

Recipe Ingredients

Single Pie Crust
1 1/3 cups all-purpose flour
1/2 teaspoon kosher or sea salt
1/2 cup well-chilled Crisco® All-Vegetable Shortening *
3 to 6 tablespoons ice cold water

Double Crust
2 cups all-purpose flour
1 teaspoon kosher or sea salt
3/4 cup well-chilled Crisco® All-Vegetable Shortening *
4 to 8 tablespoons ice cold water

Deep Dish Double Crust
2 2/3 cups all-purpose flour
1 teaspoon kosher or sea salt
1 cup well-chilled Crisco® All-Vegetable Shortening *
6 to 10 tablespoons ice cold water

* Regular or Butter Flavor

Method

  1. Blend flour and salt in large bowl. Cut shortening into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together. Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
  2. Shape dough into a ball for single pie crust. Divide dough in half for a double crust pie. Flatten ball(s) into 1/2-inch thick round disk(s). For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
  3. Roll dough (larger ball of dough for double crust pie) from center outward into a circle 2-inches wider than pie plate on lightly floured surface for the bottom crust. Transfer dough to pie plate.
  4. For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute crust as desired. Bake according to specific recipe directions.
  5. For a DOUBLE pie crust, roll disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out remaining dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.

Pre-baking pie crusts for cream pies: After transferring crust into a pie pan, thoroughly prick bottom and sides of unbaked pie dough with fork. Bake crust in lower third of oven, at 425 degrees F, for 10 to 12 minutes or until edges and bottom are golden brown.

From the kitchen of Linda Ann Jolly.

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