by Texas Homesteader
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Need an easy pie crust recipe? You’re in luck! This recipe makes a double 9″ pie crust. And it’s quick & easy, using only 4 standard pantry ingredients. A little flour, shortening salt & water & you’re on your way to a delicious homemade pie crust too!
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I don’t make pie often. I mean, it’s just RancherMan & me in our empty-nest home these days. So making pie is something I typically only make for larger gatherings a few times a year.
But occasionally I’ll need to make a pie crust for things other than a pie. For instance, recently I made a homemade Chicken Pot Pie and I needed crust for that. (it was delicious by the way!)
And even more recently while the grandbabies were visiting I made some small baked individual Apple Hand-Pies. Those are little apple pies you can eat with one hand – kinda like fried pies. And of course I needed the crust for that as well.
I’ve also whipped up little individual apple pies when we had company visiting for supper. Those single-serve apple pies turned out so cute!
So as you can see, although I only make a full-blown pie every now and then, I often have need for pie crust for single-serve desserts and savory dishes as well.
No need to buy pie crust though, I have a very simple recipe to make it myself!
Simple Homemade Pie Crust
To make the crust I measured out 2 cups of flour and added 1 teaspoon of salt and mixed it together.
Then I added 2/3 cup shortening and mixed it all together until it was all crumbly. Some people use a pastry cutter to complete this task. But I always just use freshly washed & dried hands to get the mixture just right in a snap.
Then lastly I added 6 Tablespoons of water and mixed it all in until it looked like a dough ball. I usually start out this step with a fork and then finish up with freshly-washed hands.
If you’re making your pie crust for an actual pie, simply divide it in two and roll each half into a 9″ circle.
Whether making a double-crust pie or smaller individual hand pies I use a *pastry mat to make the transfer to the dish less messy and help keep the crust in one piece)
So there ya go – Easy Peasy! My simple pie crust recipe is below.
Pie Crust (double 9")
Ingredients
Method
- Mix flour and salt in a large bowl. Cut in shortening until mixture is completely blended and appears crumbly.
- Add water and mix thoroughly with clean hands. Dough will form into a ball when it's adequately mixed. The dough will be sticky and tough if too much water is added, and it will crack and tear when rolled if too little is added. Only if needed add additional water in just 1-Tablespoon increments.
- Cut dough in half and roll each half out for your 9" pie crust.
- To bake: 375 degrees F. for 35 minutes
Tried this recipe?
Let us know how it was!~TxH~
Want More Holiday Cooking Tips & Recipes?
- Holiday Cooking Shortcuts & Tips
- Enjoy The Holiday – Pre-Cook The Turkey
- How To Spatchcock & Smoke A Whole Turkey With Pecan Wood
SIDE DISHES
- RancherMan’s Green Bean Casserole Recipe
- Quick & Easy Roasted Vegetables
- Zesty Ranch-Style Beans
- Rosemary Rice
DESSERTS
- No-Cook Cherry Dessert
- MYO Cherry Pie Filling Quickly
- Apple Pie With Home-Canned Apples
- Easy Instant Pot Cheesecake
- Pumpkin Bread (with Cake Mix Shortcut)
- Easy, Healthy Breakfast Muffins
- Honey-Sweetened Whipped Cream
BREAD
INGREDIENTS
- MYO Sweetened Condensed Milk
- MYO Broth Easily!
- Easy Cream-Of-ANYTHING Soup Recipe
- Easier Peeling For Boiled Eggs
- How To Tell If Your Baking Powder Is Still Good
FOOD SAFETY
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23 Responses
Just a simple (Crisco) crust.
The only crust my mother ever made.
Over the years,I’ve tried them all,butter,butter and shortening,lard,eggs,no eggs,vinegar,no vinegar!
I’m back to plain old Crisco crust!
Why did I ever stray? !!!
☺
AMEN Shirley. I like the least complicated way to cook, as long as it turns out DELICIOUSLY! ~TxH~
Easy and quick is my motto.
My mom always made pie crusts using lard. Me, I sue Crisco in place of lard.
I’ve used lard as well Colleen, but I really like the taste & texture using butter flavored Crisco best. ~TxH~
This is my go-to recipe Heather – it’s really quick & easy and the result is a light, flaky, delicious pie crust. ~TxH~
Can’t wait to try! I’ve been searching for a good pie crust! Thanks for sharing on the Homesteader Hop!
Several family members have told me they’re intimidated to make their own crust. I used to be intimidated as well but this one is so easy and always delicious! ~TxH~
For me, pie season is coming up now with fall and I love having a warm pie on a sunday afternoon, but my pie crusts never really turn out great! Will try your recipe for sure!!
I think you’ll be pleasantly surprised Katrin – this recipe has never failed me. ~TxH~
Looks so easy to make! Thanks for sharing 🙂
Oh yeah, I’m aaaaaaall about easy cookin’ in the kitchen Edye! 😉 ~TxH~
I have had the worst luck this month with my pie dough! Why do you use shortening instead of butter? Thanks!
When using butter-flavored Crisco it seems the dough is easier to work without cracking for me, yet still has the butter flavor we love. Many use butter and I’ve used butter before, but I like the ease of working with the dough when I use shortening. ~TxH~
This is just like mine – nothing better than fresh pie crust! Thanks for sharing on Homestead Blog Hop!
You’re so right Liz. So many people are intimidated in making pie crust, but it’s really very simple. And with so few ingredients it’s a done deal around here! ~TxH~
Awesome! I may have to use this recipe and make some chicken pot pie! Thanks for sharing on the Waste Less Wednesday Hop!
That’ll be its next pie crust application here too Katy – Chicken Pot Pie would sure hit the spot! ~TxH~
There is nothing like a pie to warm the heart. And this crust recipe is the start to a perfect pie. Pinning and sharing.
Gotta agree with ya there, Mary. Thanks for the pin! ~TxH~
*Slaps forehead!* Never thought of broth in my crust for savory pies! Such a GOOD idea!!!!
🙂 With just the two of us in the house these days, I daresay savory pies are the main uses for my pie crusts Brenda. Of course during the holidays there’s more opportunity for dessert crusts but typically it’s made savory for chicken pot pies for RancherMan & me. ~TxH~
I’ve been making pie crusts for 65 years, at least. Never thought of mixing the ingredients with my hands. I didn’t even have to wash my pastry blender! I couldn’t believe how nicely the dough clumped into a ball, taking most of the sticky stuff off my hands as it clumped together. Bravo!
I hear ya Judith – it’s worked so much better (and cleaner) for me too. Plus it makes it easier for me to tell by touch when the dough is perfect vs. overworking it. As RancherMan always says, #WorkSmarterNotHarder. True words, RancherMan. True words. ~TxH~