Easy Pie Crust Recipe

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Easy Pie Crust Recipe

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Growing up, it was almost a rite of passage to be handed my great grandmother’s rolling pin and asked to roll out the pie crust.  Mom would start with a small ball, showing you how to roll it out smoothly.  Then, you’d get to make your own pie, using a tin saved from a Swanson pot pie.  When I was a teenager, and my friends would get together for a Friday night, or party, I’d be asked to bring pie.  It didn’t matter what kind, as long as I made it.  Friends were a little awed that I could do something as “complex” as rolling out pie crust.

But, here’s my secret:  it’s not hard.  You need a little bit of patience, and a few tricks, and you will roll out the best pie crusts.  Even if you don’t have a rolling pin, there are other things you can use.  When I moved out of my mother’s house, I used a wine bottle.  It was perfect.  I washed it off and it was ready to go.  Whatever you use, this recipe will help you make simple, easy pie crusts, and your friends will always ask you to bring the pies!

This recipe makes 2 9″ pie crusts, but you can cut the recipe in half if needed.

Easy Pie Crust Recipe

Easy Pie Crust Recipe


  • 2 C all-purpose flour
  • 1 C Butter flavor Crisco
  • 1/2 t salt
  • 1/4 C COLD water


  1. In a mixing bowl, use a fork to cut the Crisco into the flour and salt. The mixture should look a bit dry and crumbly.
  2. Add the cold water, a little at a time, and mix thoroughly. The dough will come together. Form it into a ball, place it back in the bowl, and cover tightly with plastic wrap.
  3. Prepare your rolling surface for easy cleanup. Wipe down the counter with a damp rag, leaving the surface wet. Place two sheets of plastic wrap over the wetness, one beside the other, but overlapping about an inch. Press flat to the surface. Cover with a generous dusting of flour, and make a small pile of flour off to the side, out of the way of your rolling.
  4. Cut the dough in half. Form into a disk with your hands and place on your flour covered surface.
  5. Sprinkle the dough and your rolling pin with flour. This will keep it from sticking to your crust. Start by rolling from the center outwards, first in a "+" pattern, then a "*" pattern. Add more flour to keep your rolling pin from sticking. Continue rolling until your crust is about 1/8" thick and large enough for your pie pan. It should overlap the edge of your pan by at least the depth, as shown.
  6. Sprinkle a little more flour over the crust. Place your rolling pin near the edge of your crust. Gently lift the edge and roll onto the pin, as if rolling wrapping paper back on the holder. Roll back over your pie pan, gently pulling the edges in to allow the crust to fall to the bottom. If the crust should break, just press it back together with a drop of water. If you are making a one crust pie, cut your leftovers or roll them under, as your preference.
  7. Add your filling, and bake, or roll out the other half of the crust and top the pie, sealing the edges by rolling them together. Brush with milk to create a beautifully browned crust.
  8. Bake as instructed for your pie.
  9. Carefully lift up the plastic wrap, turning the corners into the center to contain all the leftover flour. Toss it in the trash for easy cleanup!


See?  That’s not hard!  The result will be a tasty, fresh and flaky crust that will impress!


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  1. colleen says

    I’m sure this crust is scrumptulous. Especially using butter flavor but I have to say I’m trying to get away from using crisco and trans fat. So bad for you. Is there any such thing as a great pie crust using more natural ingredients instead of this processed oil which has affected all of out health? Not trying to put a damper on things…just hoping for more healthy ways of enjoying food!

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