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Homemade Pie Crust


  • 2 cups all purpose flour
  • ½ cup cold water
  • 1 cup shortening I place mine in the freezer for about 30 min
  • 1 teaspoon salt


  • Preheat oven to 425
  • Add flour to a large glass mixing bowl.
  • Add salt.
  • Add shortening.
  • Cut shortening into the flour mixture, using a pastry blender, until it looks like coarse meal.
  • There will be small crumbles of flour and some large pieces of shortening.
  • Using a tablespoon at a time add the water (I begin with at least 4 tablespoons) add water as needed, the dough should all be wet, but not saturated. Mix with a fork after each tablespoon of water is added.
  • Use a fork and mix until all blended.
  • Roll into a ball and flatten onto a well floured surface.
  • With a well floured rolling pin roll out the dough, starting in the center and rolling to the edges.
  • Use the rolling pin and left one edge around the pin and allow to overlap.
  • Transfer to the pie plate by unrolling.
  • Press the dough into the bottom and up the edges of the pie plate.
  • Trim the excess dough and crimp the edges.

To bake without filling

  • Prick bottom and sides with a fork and bake for 10-15 minutes or until lightly browned.

To bake with filling

  • Preheat oven to temperature directed in the recipe you are using. Do not price pie shell.
  • Bake as recipe directs.


Depending on the pie plate I am using this recipe will yield enough for a double-crust pie.