This is the pie crust recipe that I use. It's extremely simple (pretty much the one on Crisco can).
2 Cups white flour
1 tsp salt
3/4 cup crisco
4-6 Tbsp ice cold water (I just put a couple ice cubes in a glass and fill it with water)
Put your flour and salt in a glass bowl and mix together. Add about 1/3 of the crisco and cut into your flour mixture using a fork or pastry cutter (NOT with your hands). Repeat two more times adding the rest of the crisco and mixing with the fork or pastry cutter until you start to get pea sized chunks. Now add about 4 Tbsps of ice water, scattering over the mixture. Use your fork and mix the water in. Your dough should start to form larger chunks and should start forming a ball. If it still seems really dry, add one Tbsp of water at a time until it's wet enough to hold together without crumbling but isn't sticky. Don't overwet. At this point I usually do use my hands and form the dough into a ball.
Once you have your ball of dough it helps to wrap it in plastic wrap and set it in the fridge for awhile. This stiffens the dough a bit. You don't have to do that though.
I use a pastry mat (a plastic mat with pie plate sizes on it) to roll my dough on because I hate fighting to get it off the counter and onto the pan.
For a 2 crust pie, cut your dough ball in half. Roll the two halves of the dough into a balls. Flour your rolling surface and press half of your dough ball in a flat, round circle. Lift it, reflour your circle and press a little more before you start rolling it out to the size you need.
Mom always said that the less you handle your crust the better. Not sure why that is, maybe has to do with the oils on your hands.
I bake all my fruit pies at 400 for 10 minutes and then turn down to 350 for another 40-50 minutes. If the edges of your crust start to get too dark, cover them in tinfoil for the rest of the cooking period.
I also always beat up an egg, paint the top crust with it and sprinkle it with cinamon and sugar or just plain sugar.
Good luck!
2 Cups white flour
1 tsp salt
3/4 cup crisco
4-6 Tbsp ice cold water (I just put a couple ice cubes in a glass and fill it with water)
Put your flour and salt in a glass bowl and mix together. Add about 1/3 of the crisco and cut into your flour mixture using a fork or pastry cutter (NOT with your hands). Repeat two more times adding the rest of the crisco and mixing with the fork or pastry cutter until you start to get pea sized chunks. Now add about 4 Tbsps of ice water, scattering over the mixture. Use your fork and mix the water in. Your dough should start to form larger chunks and should start forming a ball. If it still seems really dry, add one Tbsp of water at a time until it's wet enough to hold together without crumbling but isn't sticky. Don't overwet. At this point I usually do use my hands and form the dough into a ball.
Once you have your ball of dough it helps to wrap it in plastic wrap and set it in the fridge for awhile. This stiffens the dough a bit. You don't have to do that though.
I use a pastry mat (a plastic mat with pie plate sizes on it) to roll my dough on because I hate fighting to get it off the counter and onto the pan.
For a 2 crust pie, cut your dough ball in half. Roll the two halves of the dough into a balls. Flour your rolling surface and press half of your dough ball in a flat, round circle. Lift it, reflour your circle and press a little more before you start rolling it out to the size you need.
Mom always said that the less you handle your crust the better. Not sure why that is, maybe has to do with the oils on your hands.
I bake all my fruit pies at 400 for 10 minutes and then turn down to 350 for another 40-50 minutes. If the edges of your crust start to get too dark, cover them in tinfoil for the rest of the cooking period.
I also always beat up an egg, paint the top crust with it and sprinkle it with cinamon and sugar or just plain sugar.
Good luck!
Last edited:
