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How to make pie crust

Pie crust seems to make everyone afraid but we're gonna make the process as painless as possible. Learn all you need to know here for flaky, tender crusts. 
Course Dessert
Cuisine American
Prep Time 6 minutes
Cook Time 40 minutes
Total Time 46 minutes
Servings 8
Calories 265kcal
Author Rachel Ballard


  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 2/3 cup vegetable shortening
  • 5 to 7 tablespoons ice water don't put the ice in the dough


  • Stir the flour and salt together in a bowl.
  • Add the shortening or lard and mix with your hands until the shortening is about the size of peas and is evenly spread through the flour. 
  • Add the water starting with four or five tablespoons and adding the rest only if the dough is super dry and won’t hold together.
  • Place the crust on plastic wrap and use the wrap to mash the dough into a ball and bring in any crumbles until they are all worked together. Wrap in plastic wrap.
  • Flatten to a disc and place the dough in the fridge for at least 30 minutes. At this point you can even freeze dough or place in the fridge for a day or two tightly wrapped. Just let it sit out for a few minutes or thaw in the fridge before trying to roll it if you aren’t using it right away.
  • When you're ready to roll, flour your hands, board and rolling pin. 
  • Roll the dough to about 1/4 inch thick, moving the dough 1/4 turn every few rolls with the pin so it doesn't stick. 
  • Once the dough is large enough, turn your pie plate upside down and cut a two inch border around the edge of the pie plate. Remove the plate and roll the crust around your rolling pin to transfer it to the pie plate. You can patch small (and yes even big holes) later.
  • Add fillings as indicated and bake according to your pie recipe. 


Calories: 265kcal