Need a basic recipe for pie crust? I’ve got you covered! I used to be intimidated by making pie crust, but it’s actually really easy. I’ve been using this pie crust recipe with our Pie and Cake Maker often and it is so easy. Enjoy!
For a single 8-9″ crust:
1 cup flour
1/8 tsp salt
1/3 cup Crisco shortening
3 TBSP ice cold water
Mix flour and salt. Cut in shortening with a pastry blender. Add cold water. Mix until combined. Knead a few times on a floured work surface, then roll out into a circle. Makes one 8″ pie crust.
- For most large, double crust pies I go ahead and make a triple batch. 3 cups flour, 1/2 tsp salt, 1 cup Crisco, 9 TBSP cold water. That gives plenty of dough to make a nice bottom and top crust on a 9 or 10″ pie plate.
- After making a double or triple batch of dough, divide in half and roll each half out into a large circle 1/8 to 1/4″ thickness.
- Make ice cold water by filling a measuring cup with water and ice cubes. Carefully dip out the chilled water by the tablespoonful when the time comes to add it to the recipe. Do not bits of get ice into the dough!
- Move crust to pie plate by rolling crust over rolling pin and lifting. Gently place on pie dish or on top of filling and unroll crust.