Basic Pie Crust Recipe

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Servings: 2


  • 3 1/4 c. Flour, all-purpose
  • 1 tsp Salt
  • 1 1/2 c. Vegetable shortening
  • 5 x tabspoons Water, ice


  1. Combine the flour and salt in a bowl. Add in the lard and work it in with your hands till the mix resembles coarse crumbs. Add in the water, 1 Tbsp. at a time, working it in with your hands. Add in only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and chill for at least 30 min. Remove the dough from the refrigerator and place it on a lightly floured surface. For 2 crusts, cut the dough in two and put the second half back in the refrigerator. For each crust, roll the dough out on the floured surface into a circle about 12 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so which you can lift it without tearing it, and unfold into a 9-inch pie pan. Fill and proceed as directed in the recipe.
  2. Yield: Two 9-inch crusts.


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