Quick & Easy Double 9″ Flaky Pie Crust Recipe

by Texas Homesteader 

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I don’t make pie crust often – it’s just RancherMan & me in our empty-nest home these days and 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.

Like 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 baked 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.

Thankfully this recipe makes a delicious flaky crust in no time.

No need to buy Pie Crust, it's super easy to make yourself. This recipe yields me a tender flaky crust every time. Quick, Easy & Inexpensive! #TexasHomesteader

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.

When your crust dough is complete simply divide it in two and roll each half into a 9″ circle.  (I use a pastry mat similar to *this one to make the transfer less messy and help keep the crust in one piece)

So there ya go – Easy Peasy!  My recipe is below.

Pie Crust (double 9")

A flaky homemade pie crust is easy.  I make it savory by adding broth instead of water if I'm using it for a pot pie.  So flexible!  #TexasHomesteader

Author www.TexasHomesteader.com



  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 6 tablespoons water (or broth if for savory dishes)



  1. Mix flour and salt in a large bowl. Cut in shortening until mixture is completely blended and appears crumbly.
  2. 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.
  3. Cut dough in half and roll each half out for your 9" pie crust.
  4. To bake: 375 degrees for 35 minutes


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30 thoughts on “Quick & Easy Double 9″ Flaky Pie Crust Recipe

    1. Texas Homesteader Post author

      🙂 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. ~TMH~

    1. Texas Homesteader Post author

      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. ~TMH~

  1. Katrin

    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!!

  2. Pingback: Quick Homemade Dessert: Baked Apple Hand Pies

  3. Pingback: Homemade Chicken Pot Pie... From SCRATCH!

  4. Shirley Taylor

    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? !!!


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