Mom's Pie Crust Recipe -
Mom's Pie Crust Recipe

Mom's Pie Crust

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"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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Ingredients Edit and Save

Original recipe makes 2 pie crusts Change Servings


  1. Combine flour and sugar into the bowl of an electric mixer. Cut butter into tablespoon pieces; add it to the flour and butter. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender.
  2. With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
  3. Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.
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  • Cook's Note:
  • Replace 1/2 cup unsalted butter with 1/2 cup shortening or 1 cup cold unsalted margarine, if desired.
  • 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
Jan 07, 2004

I used regular salted butter and it turned out great! Used my food processer to combine all ingredients.

Most Helpful Critical Review
Nov 23, 2011

This is a good starting recipe, but the amount of ice water is not accurate. Also, to make flaky crust you must not touch the dough with your hands. I have found that if you keep from touching it and freeze it when done for a day then defrost the next, it is nice and flaky. The colder you can keep the ingredients the better. I always put the flour in the fridge before hand with the bowl so everything is nice and cold

Nov 01, 2008

I admit to using shortening. I thought I had butter. I didn't. I forgot the sugar too! But it was a great mistake! This crust was so tender. I filled it with a no bake pumpkin pie from this sight. Got all rave reviews. The secret of any crust is not to handle the dough. I use a spatula to gather it together. I dump dough on a lightly floured pastry cloth and using the corners of the cloth and pull it together. I just roll dough out and aside from turning; I haven't handled the dough. The warmth of your hands make crust tough. Practice makes perfect. I make at least 2-3 pies a month!

Jan 25, 2004

I used this recipe because I was out of shortning. The dough was so easy to work with!!! Great recipe!!!

Nov 29, 2005

This is a nice and simple crust. I used it to make French Silk Chocolate Pie (link below) and Creamy Pumpkin Pie. It was enough for a deep dish 9" pie and a regular 9.5" pyrex pie dish! Make sure you chill before rolling, and if you bake it beforehand prick the bottom and sides with a fork and cover it in two layers of heavy-duty foil for the first 8 or so minutes of baking (then uncover for another 4-6 min.) to prevent it from puffing up (mine still puffed up a little, but not too bad). It tasted good too!

Aug 20, 2006

This is a simple pie crust that I've made several times and that has always worked well for me. I've used it for pumpkin pies, apples pies and apple dumplings. Thanks for sharing this recipe!

Oct 16, 2003

I had tried many other recipes and none had worked until I tried this one!

Oct 16, 2003

Great pie crust! I did have to use a bit more water than the recipe called for in order to form the dough in a ball. Otherwise great recipe!! Will use again and again.


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  • Calories
  • 196 kcal
  • 10%
  • Carbohydrates
  • 20.2 g
  • 7%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 2 mg
  • < 1%

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

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