Pie Crust I Recipe - Allrecipes.com
Pie Crust I Recipe
  • READY IN 20 mins

Pie Crust I

Recipe by  

"This recipe can be halved to make one crust. Note: use 3 - 4 tablespoons of cold water when making only one crust."

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Ingredients Edit and Save

Original recipe makes 2 crusts Change Servings
  • PREP

    20 mins

    20 mins


  1. Mix flour and salt in a large bowl. Cut in shortening with a pastry blender until mixture is completely blended and appears crumbly.
  2. Mix in water, 1 tablespoon at a time, by lightly tossing with a fork. Add only enough water to form mixture into a ball. The dough will be sticky and tough if to much water is added, and it will crack and tear when rolled if too little is added.
  3. Divide the dough into 2 balls, and roll each out into a circle 1 inch larger than the inverted pie plate.
  4. Follow these directions for a filled pie. Fold one circle of dough in half, and gently lift. Place into pie plate and unfold. Add filling to pie plate. Fold second circle of dough in half. Gently place over filling, and unfold. With a table knife, cut off excess crust evenly so that 1/2 to 1 inch extends beyond the edge of the pie plate. Fold under the excess dough so that it is even with the edge of the pie plate. Flute the edge of the crust. Cut slits in top crust for steam to escape.
  5. Follow these directions for 2 prebaked pie shells. Fold circle of dough in half, and gently lift. Place into pie plate and unfold. Either prick the entire surface of dough with a fork, or weight the bottom of the crust with pie weights while baking. Pie weights can be uncooked rice, dried beans, small clean pebbles, or small balls sold as pie weights.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 25, 2003

I love this pie crust recipe and I use it every time I make a pie. I do mess with it a little to suit the type of pie I am making. for fruit pies I like to add a couple tablespoons of sugar, and for savory pies I like to add black pepper and sometimes some dried herbs.

Most Helpful Critical Review
Apr 11, 2005

There was nothing great about this recipe. I used it for a few pies, and I hated it.

Jan 03, 2011

I've made this twice now, and it works, but I docked it one star because it does NOT take 6 tablespoons of water. The dough is WAY too dry that way. It uses more like 8 or 9 tablespoons. Also, there's ALMOST not quite enough dough for a basic 9 inch pie. Maybe I'm doing something wrong, but I'm rolling it out pretty darn thin, and I find it dosen't quite reach the edges of my pan.

Jan 21, 2007

Absolutely delicious! Easiest and quickest recipe I have found recently since you don't HAVE to refrigerate. Very good!

Sep 11, 2005

The best pie crust I ever made. I used it for a rhubarb pie that one 1st prize at a rhubarb festival. I freeze enough water until it has ice crystals before starting the crust, then roll it thin.

Oct 25, 2003

This comes out perfect every time I make it...light and flaky. I've used it for berry pies, apple pies and even chicken pot pies!

Nov 08, 2005

I really liked how easy and non tiring to make. I made the crust for a apple pie recipe. I made 2 pie crusts just like the recipe calls for and i used the top portion of the crust and sliced it in long peice and criss-crossed the top of the pie. I then brushed a egg yolk on top of crust for browning. It looked fabulous, it looked better the store bought. I was so proud of it I took digital pics of it. But the bottom crust was all soggy and doughy, even after a few day refridration. The apples filling was not one bit soggy to cause the bottom of the crust to come out like that. I will use this recipe again but maybe bake it for a while before I continue filling it. Thanks Brenda.

Sep 10, 2003

Amazing flavor; we used this for Blueberry Pie from this site, and the crust was just right even without any added sugar. I had some trouble rolling it without the dough sticking to the pin and the countertop, probably due to my inexperience, but even pieced together it looked beautiful and tasted light and flaky. Per another review, I used a light egg wash and a little sugar on top before baking, which added to the appearance. Baked for 50 minutes, covered with foil the last 15 minutes, and the results were perfect!


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  • Calories
  • 132 kcal
  • 7%
  • Carbohydrates
  • 11.9 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 146 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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