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Homemade Crust Easy as Pie!
Maybe this statement isn’t something you think of when you are making a homemade pie crust? We can help you! Just follow the easy step by step instructions below to create your flaky, delicious pie crust.
This recipe below will make a 9″ double homemade pie crust.
Gather the Ingredients
- 2 cups all-purpose flour
- 1 tsp. salt
- 3/4 cup shortening (we used Crisco)
- 5 tablespoons cold water
- 9″ pie plate
Step by Step Pie Crust Directions
Another great resource for you is the homemade pie crust making video at the bottom of this article.
Spoon flour into a measuring cup and level. Combine flour and salt in a medium bowl.
Cut shortening using a pastry blender or the Rada Food Chopper until flour is blended into the shortening.
Sprinkle water, 1 tablespoon at a time….
Tossing lightly with a fork……..
until the dough will form a ball.
Divide the dough in half.
Press dough to form a 5 to 6 inch “pancake” onto sheets of waxed paper. Flour lightly on both sides.
Roll each dough ball separately between sheets of waxed paper on dampened countertop.
Roll dough until 1 inch larger than up-side-down pie plate.
Peel of top sheet of wax paper and flip into pie plate. Peel off the remaining wax paper. Make sure the crust reaches to the bottom of the pie plate and up the sides.
Trim off excess dough until even with the edge of the pie plate.
Add desired filling to unbaked pie crust. Moisten edge of crust with water.
Lift top crust onto filled pie and remove bottom layer of wax paper.
Trim 1/2 inch beyond the edge of the pie plate. Fold the edge under bottom crust. Pinch edges to flute or score with a fork.
Cut slits in the top crust to allow steam to escape. Bake according to specific recipe directions.
Enjoy your homemade delicious, flaky pie crust!
Homemade Pie Crust
Ingredients
- 2 cups all-purpose flour
- 1 tsp. salt
- 3/4 cup shortening, we used Crisco
- 5 tablespoons cold water
- 9 inch pie plate
Instructions
- Spoon flour into a measuring cup and level. Combine flour and salt in a medium bowl.
- Cut shortening using a pastry blender.
- Sprinkle water, 1 tablespoon at a time, tossing lightly with a fork until the dough will form a ball.
- Divide the dough in half.
- Press dough to form a 5 to 6 inch “pancake” onto sheets of lightly floured waxed paper.
- Roll each dough ball seperately between sheets of waxed paper on dampened countertop.
- Roll dough until 1 inch larger than up-side-down pie plate.
- Peel off top sheet of wax paper and flip into pie plate. Peel off the remaining wax paper. Make sure the crust reaches to the bottom of the pie plate and up the sides.
- Trim off excess dough until even with the edge of the pie plate.
- Add desired filling to unbaked pie crust. Moisten edge of crust with water.
- Lift top crust onto filled pie and remove bottom layer of wax paper.
- Trim 1/2 inch beyond the edge of the pie plate. Fold the edge under bottom crust. Pinch edges to flute or score with a fork.
- Cut slits in the top crust to allow steam to escape. Bake according to specific recipe directions.
Watch the Homemade Pie Crust Instructional Video!
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Video Transcript:
Hi, Kristy in the Rada kitchen, and I’d like to share a recipe to make your own, made from scratch pie crust. This recipe will make a nine inch, two crust pie. It’s really simple, I know for years I was always scared to try it, and now I love making my own pie crust. It tastes a lot better too.
All you need are a few simple ingredients. For the two crust pie you’ll need two cups of leveled flour, that’s all-purpose flour. And to that, you’ll add one teaspoon of salt, and then just mix those two together. Now to this mixture, I’m going to add ¾ cup of shortening, I’m using Crisco shortening. And if you have a pastry blender, I’m going to use the Rada Food Chopper, it works just like a pastry blender. And you’re going to just mix that until you get chunks about the size of a pea. If you don’t have a pastry blender, or this food chopper, you can use two knives to mix it all in.
Now once you have that all mixed together, I’m going to add very cold water, five tablespoons, and I’m going to add one tablespoon at a time. I even added ice to the water; it seems to work better if it’s really cold water. So just drizzle that in there, and with a regular fork, you just start stirring. It should pretty much be forming, be sticking together and forming a ball. We’ve got one more to add. If it already is sticking well, you might not need the whole five tablespoons, it’s just kind of how you feel it is.
So now you can see how it’s all sticking pretty well together. So now I made it into a ball. Now this is a two crust pie, so you just break that in half. Alright, so now, the rolling out part. I like to have the counter just a little damp, because I’m going to use wax paper to roll it. And if you dampen the counter, it won’t slide around. So I put down two sheets, and put your dough ball in the middle. And then I’m going to put two more sheets over top. And then with the rolling pin, I like to roll one way… So you keep it round, you want to change directions with you rolling pin.
Then it’s good to have your pie plate ready, because you’ll want it to be bigger than your pie plate, So you have a nice crust edge. So if you measure it and you see the crust past the pan, it’s big enough. I’m using the Rada stoneware pie plate. So you don’t have to grease that, it makes the best pies. So then you peel off the top layer, and what I like about the wax paper is that you can pick the whole crust up. So then you just gently make sure that the crust gets all the way to the bottom. And then you can gently peel off the wax paper. I was a little short on the edge here, all you do is piece it in from the other edge.
If you’re making a one crust pie, you just would fold these under, and you could do a little edge with your finger, you could take a fork, make an edge. But I’m going to make a two, filled fruit pie, so I’m going to have another one that I’ll make out of here, and seal it in that. That’s another video where I make a black raspberry pie.
Now if you want a baked, one crust pie, you want to poke at least 50 times with the fork, so when it bakes it doesn’t bubble up, it stays flat. So that’s the easy way to make a pie crust. Just try it, it’s really easy. And look for my other videos on more of my pies.
End of video transcript.
