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Easy Pie Crust Recipe

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 YIELD:6-8 servings


  • 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
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup shortening
  • 1 tablespoon white vinegar
  • 5 to 6 tablespoons 2% milk


  • 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).

Nutritional Facts

1 each: 132 calories, 8g fat (2g saturated fat), 1mg cholesterol, 76mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 2g protein.

Reviews for Easy Pie Crust

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Carol User ID: 8975929 257362
Reviewed Nov. 27, 2016

"I have made many pie crusts but never one as good as this one. It was tender, light and flaky and will be my new go to recipe. The one crust recipe only filled my dish half way so I ended up with a deliciously skinny pumpkin pie that cooked in half the time."

husbandhatescasseroles User ID: 6642940 72461
Reviewed Nov. 29, 2014

"Don't waste your time making this crust. My pumpkin pie filling was delicious but this crust ruined my yummy pie. Texture wasn't right and it had no flavor"

QueeniePinkBee User ID: 8086500 135647
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."

dardar2002 User ID: 3749507 86502
Reviewed Oct. 27, 2014

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

bookworm913 User ID: 260208 156707
Reviewed Oct. 27, 2014

"So easy and tasty!!"

momof2labs User ID: 7649269 154422
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."

cookinmama01 User ID: 7099018 62322
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!"

TamiMP User ID: 7293271 62321
Reviewed Nov. 26, 2013

"The easiest pie crust ever"

loyalgirl237 User ID: 7278741 86473
Reviewed Nov. 26, 2013

"This is my new favorite crust! I used it for my pumkin pie crust and also as a cookie for a dip! It is very easy to make with good flavor."

mdolan User ID: 1969721 157385
Reviewed Nov. 3, 2013

"I can't believe how easy this was to do and how good it is. It reminds me of the pie crusts that my mom used to make."

germanycook User ID: 6411056 62318
Reviewed Jan. 3, 2012

"Wonderful! I'd never made pie crust before and this worked beautifully. I did a double-crust apple pie and it baked up nicely, was slightly flaky and very good. Definitely a keeper!"

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