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Pastry for Double-Crust Pie

Submitted by: Taste of Home Test Kitchen

You need only a handful of ingredients for this classic pie crust from our Test Kitchen. Use it in the recipes below or add your family's favorite filling for a tantalizing treat.

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Miracle Baking Powder Pie Crust

Submitted by: Rocky

My favorite crust for fruit pies. Always tender and flaky!

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This is a no roll, press in the pan crust, made with oil instead of shortening. It is very good and very easy. A good choice for when a top crust isn't necessary. Vegetable oil may be used instead of peanut oil.

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Basic Flaky Pie Crust

Submitted by: stephanie

Flaky, flaky, flaky. Cold vegetable shortening and ice water do the trick to make this classic crust true to its name.

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Earthquake Pie Crust

Submitted by: Esther Kenagy

Home Town: Worthington, Pennsylvania, USA

Living In: Beavercreek, Ohio, USA

You really have to shake rattle and roll to make this crust. What you 'll get is a perfect dough that 's simply made of flour, shortening, salt, baking powder and cold water.

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Classic CRISCO® Pie Crust

Submitted by: Crisco Baking Sticks®

For a crust that will satisfy even the most picky pie aficionado, follow this recipe.

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Hot Water Pie Crust II

Submitted by: Ruth

This recipe yields a tender, flaky pie crust every time. Flour, shortening, hot water, cornstarch, vinegar, and milk will help you do the trick. The dry ingredients are stirred into the liquid ingredients and the dough is rolled between sheets of waxed paper. This recipe yields two double crusts.

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Mom's Pie Crust

Submitted by: Debra Shapiro

The very first thing I learned how to cook! This freezes beautifully; no well-equipped home is without a ball of pie dough in the freezer! Guaranteed to roll!

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