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Perfect Pie Crust

First thing, I just learned this about pie crust so before we get started I’m sharing it with you.  If you are cooking an empty pie shell you put the little fork marks in it to get the air all circulating, BUT if your cooking the shell with the filling in it like Pecan Pie you DONT put the fork marks in it.  Good to know  – right?  Tips: Don’t overwork the dough, use ice water and taste it as you add salt if you prefer a less salty or less flavorful crust. Ok so here is the best pie crust recipe that exists and I promise once you make a homemade pie crust you will never again buy one.  It cant be duplicated and will make or break any pie.  Also, another tip:  If you want it to turn out flaky (and you do) don’t kneed it much.  Don’t over work the dough! This is my Mawmaw Bobbie’s Recipe from my dad’s side of the family and it was given to her by her grandmother. Oh and guess what… its easy as pie to make 🙂 sorry I had to add that. Bake at 425 degrees till brown.

**Hey I noticed a few people are totally mad at Crisco (I’m not) and that’s ok if you are but you have options and I thought I would add that option in the pictures below. Use cold butter and substitute it out! Scroll to the bottom for ratio exchange and enjoy your pie crust.

Add 1 Cup Flour to a bowl

Add 1/2 cup Crisco

You can use buttered baking sticks or the big fat regular can.  We used the sticks.

It should say “nice AND pretty” but you get the point

 ENJOY!!!

Butter ratio exchange…

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132 responses »

  1. Thank you for the several pictures for clarity.
    And thank you for the easy to make pie crust.
    Cant wait to try my hand at it, so off to the grocery I go.
    Michaela
    Indiana

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  2. Do I fill and then bake?

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  3. Hello
    Is this recipe for a one crust pie or for a two crust pie?

    Thank you,

    Liked by 1 person

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  4. This pie crust recipe is old as Crisco is. It is still the best around.

    Liked by 1 person

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  5. How do you keep the crust from shrinking?
    Cheryl
    ibnanna2@gmail.com

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    • Pie weights can help with shrinking. You can order from Amazon or do some research and you may be able to use something you already have at home.

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  6. Hello hi have you ever used vodka ?

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  7. This same recipe was given to me from my mom, who got the recipe from her mom, my grandmother, who was born in 1885. Its an old recipe, thanks for sharing,

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  8. Crisco does make the best crust, but it also hardens the arteries, so I use butter instead.

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  9. I love this recipe I can finally make a decent pice crust even use it for apple dumplings

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  10. The Crisco you used; is it cold, room temperature…etc; please let me know.
    Can one use the Food Processor for step one?
    Thanks
    Lynn

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  11. We don’t have “Crisco” here – what can I use instead ?

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  12. Use ice water and refrigerate the dough or freeze it. Double recipe and devidr it into rhree and make two pies. One with double crust and a prebaked for banana cream. Of course you have to thaw in refrigerator for a while before you can roll. But you can keep in freezer and take them out as needed. I’m 76 and have tried butter and vodka and the food processor but none have been as good as this recipe from mom.

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  13. I am terrible at making dough for pies, it sticks to everything even the roller. I was told to add more flour, but doesn’t that make it tougher? Also if baking a fruit pie, I would double this recipe from the comments I read. Any ideas on how to not get it to stick without adding more flour?
    Thank you.

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    • You will definitely need a little extra flour to roll out. Dust your surface dust your rolling pin and your hands and just a sprinkle if needed around d the edges of dough. It won’t make it tough because it shouldn’t take that much. One thing you could do If you just can’t make rolling it out work is dust your pie pan with flour and put the whole lump of dough or divided parts directly in the pie pan and flour your fingers and work out till it’s flat and level. I have done this once or twice out of necessity because I made a pie shell at a friends house and they didn’t have a roller. It turned out fine I used my flour coated hands and worked the dough straight out into the pie pan. Wash those hands and give it a try 😊

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    • Kathleen Reynolds

      I use 2 sheets of wax paper for each crust when rolling pie dough. Much easier clean up and no extra flour

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  14. **knead** LOL

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  15. My mom taught me this recipe 60 years ago.
    No better to be found. We always used warm water, mixes a little smoother😎

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  16. Kathleen Reynolds

    I have been making my own pie crust for over forty years and I can tell you this is a good recipe. I usually add water by Tablespoons; 5 tablespoons to start, then more if needed. [This eliminates having to add more flour.] Also, I quit rolling the dough on a floured surface because you have to add more flour. **TIP: Place your dough between two 12 inch sheets of wax paper, roll your dough out, remove top wax paper, turn over, transfer to pie plate using bottom wax paper, remove wax paper, and shape dough as you normally would.

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  17. Kathleen Reynolds

    I keep my Crisco in the fridge so mine is always cold. I also use ice water.

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  18. What temperature do you put oven on?

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  19. Can I cook a Pecan pie with crust being already cooked? I want to used this recipe for Butter milk pie’ I wait to use Mawmaw recipe!!

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  20. This is the recipe that I use from my mother. Works perfect every time!

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  21. Okay so I modified this recipe just a little bit by adding a teaspoon of cream of tartar I also double the recipe because it was kind of made for a smaller pie dish than what I had and instead of using all Crisco I use a half a cup of Crisco and a half a cup of butter which caused me to have a flakier crust and I also used a pinch of sugar as well as a pinch of salt and it came out awesome

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  22. Loretta Davidsom

    Great recipe, as I was scrolling through, saw the photo of the crust being put in the pie dish, OMG.. the the pie dish I’m using 👍🏻🥰

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  23. Shortening of any kind is a Trans-Fat! Know one should eat trans fats! They are the worst kind of fat.Like ok it up!!!!!!!

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    • Your more than welcome to substitute items since you feel strongly about trans fats. I make pie about twice a year and choose to use Crisco but definitely do what works for your personal diet needs.

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  24. lol..! I am 67 first time making a crust ,why cause never have been able to
    Accomplish this task .I can bake and cook ,but crust is off my radar .But today I made this and came out wonderful!!! Thank you ,thank you !!!

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  25. I’m so glad you tried this and it worked it’s an old stand by for me and was my grandmothers recipe she could throw it together so fast ❤️

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  26. Hi, can I use Lard in place of the Crisco or Butter?

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  27. You did absolutely wonderful, I mean spectacular in explaining how to make your own pie crust. I am most definitely going to try this recipe. OMG, amazing! Thank you for the pictures, explaining and mostly your time!

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  28. Thank you so much for this easy to follow recipe with photos and details without giving your entire life story at the same time. I find so many recipe pages do that and I have to sift through two or three pages scrolling to find the explanations for the actual recipe. We are spending our first Christmas in England having moved from Canada. In Canada ready-made pie shells are in all grocery stores. They are not in England so I thought I would make my own like I did with my mother when I was a child. Again thank you. Definitely going to follow your page!

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  29. This is way too much salt, I had to throw it in the trash, I suggest maybe 1/4 tsp not 1 tsp

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    • Hi thanks for the feedback I’m going to go back into the recipe and add salt to preference and that it could be too salty for some. I like the flavor but also know that salt it definitely “to taste” for some people. I think that adding that will help others in the future be careful with the salt content, so thanks again for the feedback.

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  30. I did not like the flavor of the baked pie shell. It was too salty. And the ingredients for me made a dough that fell apart??

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    • Hi thanks for the feedback I’m going to go back into the recipe and add salt to preference and that it could be too salty for some. I like the flavor but also know that salt it definitely “to taste” for some people. I think that adding that will help others in the future be careful with the salt content, so thanks again for the feedback.

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  31. I tried this recipe, but either too much fat or too little flour. I didn’t use but about 1/8 cup of water either. I used my food processor and just pulsed it, and it came together but trying to roll it out was a nightmare. Stuck to everything and I used a 1/4 cup flour on my counter and on top of the pastry. It is in the fridge now, going to see if that helps at all.

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    • Hi try ice water and chilled crisco or butter perhaps if it seems too sticky also don’t over work it. It barely needs to come together in those little separated pieces and it should come together quickly. I haven’t found it sticky before like you mentioned but I dust my hands and surface lightly with flour. However I do know sometimes temperature and altitude can make a difference. Hope the fridge helps so sorry it was such a mess.

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  32. This was great! I have never made a pie in my life but my daughter HAD to have 75 mini pies for her wedding reception. I made this dough in my stand mixer. It took 3 days in all to make all the pies. I kept the dough in the fridge. By the 3rd day it was getting too crumbly to roll so I put it all back in the mixer and added some water. I was able to roll it all out and the pies were a hit. Not ary a crumb left. Thank you for this recipe.

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  33. Sabrina Montgomery

    I’ve used this recipe for a couple years and I love it.. Get great compliments on how flaky and delicious it is.. The only change is I don’t use the salt and work the water in as I need it, so I always use a little less..

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