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Perfect Pie Crust


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Perfect Pie Crust 1 Picture


  • 2 cups sifted all-purpose flour
  • 3/4 tsp salt
  • 1 cup Crisco shortening
  • 4 tbsp cold water



Step 1

Combine flour and salt in mixing bowl. Cut in Crisco with 2 knives or pastry blender, until mixture is fairly uniform. Sprinkle with cold water (1 tsp at a time), mix lightly with fork. On floured surface, work dough into firm ball. Half dough and roll each 1/8" thickness. Avoid overworking dough.

For baked shells, prick dough. Bake at 425 for 12-15 minutes. Cool before adding fillings. For unbaked shells, do not prick dough and bake according to recipe.

One 9" double crust or 2 single shells

Refrigerate unused half for future single crust recipes.


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