Classic Pie Crust Recipe

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Four ingredients are all you need to create a fabulous, flaky pie crust. The double-crust recipe should be used when making a lattice-topped pie. Recipe is from The Taste of Home Cookbook.

Prep time:
Servings: 6


Cost per serving $0.45 view details
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/3 cup shortening
  • 4 to 5 tbsps ice cold water
  • 2 cups all-purpose flour
  • 3/4 tsp salt
  • 2/3 cup shortening
  • 6 to 7 tbsps ice cold water


  1. In a small bowl, combine the flour and salt; cut in the shortening until the mixture is crumbly. Gradually add the ice cold water, tossing with a fork until a ball forms. 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 inch or 10 inch pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 inch beyond edge of pie plate; flute edges. Fill or bake shell according to recipe directions.
  3. For a double crust, divide dough in half so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fir a 9 inch or 10 inch pie place. Transfer pastry to pie plate. Trim pastry even with the edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over fillling. Trim, seal and flute edges. Cut slits in the top to let steam escape. Bake according to recipe directions.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 103g
Recipe makes 6 servings
Calories 548  
Calories from Fat 308 56%
Total Fat 34.83g 44%
Saturated Fat 8.05g 32%
Trans Fat 11.42g  
Cholesterol 0mg 0%
Sodium 486mg 20%
Potassium 73mg 2%
Total Carbs 51.67g 14%
Dietary Fiber 1.8g 6%
Sugars 0.18g 0%
Protein 6.99g 11%
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