Pie Crust IV

Pie Crust IV

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"My grandmother supported her family during the Depression by baking. This is her recipe for pie crust. I use this often as I am a pie baker. The trick to good pie crust is to be gentle and treat it very lightly."
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10 m servings 199 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 146 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
  2. Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.


  • Cook's Note
  • For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim. Seal with floured fork.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 823 Ratings

Most helpful positive review

fantastic pie crust! not too greasy, very easy to work with and very, very flaky. one quick note from past experiences, add the ice water one tablespoon at a time and toss with a fork after eac...

Most helpful critical review

This was too greasy and almost TOO tender for me - the crust was falling apart in the finished product! I will use 1/3 cup shortening next time and up the water by a couple of Tbsp.

fantastic pie crust! not too greasy, very easy to work with and very, very flaky. one quick note from past experiences, add the ice water one tablespoon at a time and toss with a fork after eac...

I have now used this recipe in the following recipes: Apple Pie by Grandma Ople (from this website), Perfect Pumpkin Pie (from this website), a broccoli quiche (my mom's recipe), and a spinach a...

Good also if you substitute shortening with butter or margarin.

Very good! I added a couple tsp. of white sugar to give it a little extra sweetness. They say the sugar makes the dough stickier and harder to work with and to add confectioners sugar instead, b...

A great pie crust! I use 1/4 c. shortening and 1/4 c. butter. I also use ice water, one tablespoon at a time. For a no-bake pie (such as my favorite, fresh strawberry), bake at 400 degrees for...

This is the first pie crust recipe that I've used where I got consistent results. I didn't do anything special. I didn't refrigerate the fat to get it super cold...none of that. I just follow...

Wonderful crust! Easy to work with and has a delicious taste. I mixed my dough together then threw it in the refrigerator for 30 minutes to allow it to cool. It makes it easier to roll out and k...

Incredible. The only thing I changed is I used unsalted butter instead of shortening. Was a breeze and was so good.

Use iced water to make a better pie crust! I also put it into the fridge for 30 mins after making it to make the pastry easier to work with.

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