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Flaky Pie Crust

Pie crust is one of the first things I learned how to make when I was younger. It is my personal favorite because you get to start out with a few things and create so many different meals and desserts. Taking your time and not getting intimidated by the process is an important thing to remember, enjoy the time spent making something beautiful. This dough has a little more water than most recipes, making it easier to handle when rolling out and if you ask my family, they think it is the best part!

Ingredients: (Single-Crust Pie)

  • 1 1/4 cup Flour
  • 1/2 tsp. Salt
  • 1/3 cup Shortening or Lard (I like to use butter Crisco)
  • 8 to 9 Tbs. Cold Water

(Double-Crust Pie)

  • 2 cups Flour
  • 1 tsp. Salt
  • 2/3 cup Shortening or Lard
  • 12 to 13 Tbs. Cold Water


  • In a mixing bowl stir together flour and salt. Cut in shortening or lard till pieces are the size of small peas (I use a pastry cutter or a knife). Pour water slowly into the mixing bowl stirring in between. Stop adding water when the dough has completely come together and is not sticky or dry. Form dough into a ball. On a lightly floured surface flatten the dough with your hands and fold the dough on to itself three or four times to create layers in the dough. Using a rolling pin, roll out the dough until you can hold the pie plate over top and it is exceeding the size of the pan (about 12-inches).
  • If you make the double-crust recipe do the same as above but before you roll out the dough make the dough into a even ball and cut down the middle to get enough dough for the top and bottom.



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