Easy Pie Crust Recipe

Publisher Photo
Even novice bakers who shy away from homemade pie pastry can't go wrong with this recipe. It is easy to roll out and produces a tender, flaky crust every time.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 6-8 servings

Ingredients

  • INGREDIENTS FOR SINGLE-CRUST PIE
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 1-1/2 teaspoons white vinegar
  • 2 to 3 tablespoons 2% milk
  • INGREDIENTS FOR DOUBLE-CRUST PIE
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup shortening
  • 1 tablespoon white vinegar
  • 5 to 6 tablespoons 2% milk

Nutritional Facts

1/8 of a single pie pastry equals 132 calories, 8 g fat (2 g saturated fat), 1 mg cholesterol, 76 mg sodium, 12 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a small bowl, combine the flour and salt; cut in shortening until mixture is crumbly. Sprinkle with vinegar. Gradually add the milk, tossing with a fork until a ball is formed. Cover and refrigerate for 30 minutes or until easy to handle.
  2. For a single crust, roll out pastry on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions.
  3. For a double crust, divide pastry in two portions so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions. Yield: pastry for a single- or double-crust pie (9 or 10 inches).
Originally published as Never-Fail Pie Crust in The Taste of Home Cookbook 2006, p484

Nutritional Facts

1/8 of a single pie pastry equals 132 calories, 8 g fat (2 g saturated fat), 1 mg cholesterol, 76 mg sodium, 12 g carbohydrate, trace fiber, 2 g protein.

Reviews for Easy Pie Crust

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 9, 2014

"I used this recipe for my first homemade apple pie. It is such a simple and easy recipe to follow. It turned out great! I will definetly use this as my go to pie crust recipe in the future."

MY REVIEW
Reviewed Oct. 27, 2014

"Made this for apple pie today, turned out wonderful. Never made a pie crust before, saving for future pies!"

MY REVIEW
Reviewed Oct. 27, 2014

"So easy and tasty!!"

MY REVIEW
Reviewed May. 17, 2014

"I baked the double crust today. For my taste, it needed a little extra shortening. Good all the same. Also, I added 1 tablespoon of sugar."

MY REVIEW
Reviewed Dec. 11, 2013

"I made this crust after Thanksgiving for leftover turkey pot pie. It was my first time making pie crust. It turned out amazing! I am making it again for an apple pie today!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT