Best Ever Pie Crust

I pulled this recipe out of my recipe binder and had to laugh at the date. I printed this on December 21st, 2006. I’ve used this pie crust on a ton of recipes before, but I never thought to blog about it. I’ll be honest, if I’m spending a lot of time in the kitchen, I tend to cheat and use refrigerated pie crust instead of making it from scratch, but I’ll always use this recipe if I need a lattice top for a pie.

Best Ever Pie Crust
Source: All Recipes
Servings: 1 9″ pie crust
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    • 1 cup all purpose flour, plus extra for dusting
    • 1/2 cup shortening
    • 1/4 cup water
    • 1/2 tsp. salt 

1. Combine flour and salt together in a large bowl. Cut in shortening until the mixture resembles coarse crumbs.
2. Stir in water with a wooden spoon until dough forms, adding extra flour if needed. Form dough into a ball, wrap in plastic and refrigerate for at least 4 hours, but up to overnight.
3. Lightly flour a surface. Roll dough out to desired size. Use as directed for pie recipe.

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  1. Ive been in search of a pie crust recipe. What do you use for your shortening? Could I sub in butter or margarine?

  2. I've always bought the Crisco shortening bars for baking. Butter or margarine won't work as well but it will still work. I forget the exact reason but I think it has something to do with the fat content. I learned it from Alton Brown. 🙂

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