Best homemade pie crust
This is an easy recipe. People get intimidated to make pie crust but it’s easy and MUCH better than store bought! This makes a double crust
Best homemade pie crust
This is an easy recipe. People get intimidated to make pie crust but it’s easy and MUCH better than store bought! This makes a double crust
Cooking Instructions
- 1
Combine flour and salt.
Cut in shortening with pastry cutter or 2 forks
- 2
Add ice water (without the ice) in small increments, mixing gently with a fork until it will hold into a ball. The more you work the dough, the tougher it will be.
- 3
Form 2 balls. Roll half the dough to 1/8 inch. Tip: roll lightly in all directions in order to keep it basically round. If it starts to split, pinch together and roll across the split.
- 4
Line pie pan. Tip: to prevent tearing, fold in half and slide into pan.
- 5
Add filling. See “homemade Cherry pie filling” or “delicious chicken pot pie” for ideas.
- 6
Roll out second crust same as above, fold in half and lay on top. Both crusts should hang over the edge all around.
- 7
Trim edges. Tuck top edge under bottom edge.
- 8
Crimp with a fork or make a fluted edge with finger tips.
- 9
Poke multiple holes in the top crust with fork (or make pretty designs if you are more artistic than me) too allow steam to escape.
- 10
Bake at 350• F until crust browns. Usually about 40-45 min.
- 11
Don’t throw away the crust scraps! Lay them out on a cookie sheet, dot with a little butter and sprinkle with cinnamon sugar. Bake at 350• F for about 10-15 min until browned. It’s a great little sweet treat to nibble on!
- 12
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