Pie Crust

Fill this pie crust with sweet and savory fillings, from apple pie to chicken pot pie!

November 2011 | By
Pie Crust
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Date Published

November 2011

For a visual step-by-step guide of this, click How to Make and Roll Out Pie Dough.


Makes 1 pie crust

2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon sugar
1/2 cup butter
3 tablespoons shortening
5 to 6 tablespoons cold water

Combine flour, salt, and sugar in a bowl.

Cut in butter and shortening with a pastry blender (use your hands or two knives if you don't have one) until the mixture resembles coarse crumbs.

Add cold water, a tablespoon at a time, until mixture comes together. Form into a ball. Do not overwork dough.

Cover ball of dough in plastic wrap and chill for 10 to 15 minutes.

Remove plastic wrap. On a floured surface and using a floured rolling pin, roll out dough into a circle large enough to cover pie plate. If any holes or tears result, pinch off a piece of dough from edge of crust and patch hole.

Transfer pie dough from work surface to pie plate. To transfer, place the rolling pin on top of the dough and roll the dough onto the pin.

Gently place rolling pin on top of pie plate and unroll dough. Still working with a light hand, pat crust to mold it to the shape of the plate.

Lift pie plate with one hand. Using your other hand, remove overhanging edges with a knife, working all the way around. Reserve excess dough for decorating top of pie crust or for making smaller pies.

Decorate edges by using your fingers to create curved edges. You can also use a fork to simply crimp edges. Fill with your choice of filling, bake, and enjoy.


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