Homemade Pie Crust Recipe

Whether you need an 8-inch, 9-inch or 10-inch pie crust, this homemade pie crust recipe will fit the bill.

A simple pie crust recipe, it has only four ingredients. Shortening keeps this flaky pie crust recipe light and airy.

The simplest finish for the pie crust edge is a flat edge. Trim the crust even with the rim of the pie plate and press the edges with the tines of a fork. For a more decorative finish, cut two long strips of pastry about 1/2-inch wide and twist them together, tightly for a spiral or loosely for a twist. Dampen the pastry rim and attach the decorative dough by pressing lightly.


8-inch pie crust:

  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 – 3 tablespoons cold water

9-inch pie crust:

  • 1-1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 2 tablespoons shortening
  • 3 – 4 tablespoons cold water

10-inch pie crust:

  • 1-1/3 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 3 – 4 tablespoons cold water


1. Combine flour and salt. Cut in shortening with pastry blender or two knives pulled in opposite directions, until mixture resembles coarse meal.

2. Sprinkle cold water, 1 tablespoon at a time, evenly over flour mixture. Stir with a fork until dry ingredients are moistened. Add the minimum amount of water needed. Shape into a ball. Cover with plastic wrap and refrigerate for at least 30 minutes.

3. To fit into pie plate, roll dough to 1/8-inch thickness on a lightly floured surface. Carefully fold dough into quarters and place in pie plate. Unfold and trim off excess along edges. Fold edges under and flute.

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