Watch Me On YouTube

Save 10%

Save 10%
Save 10% When You Use My Code


Shop My Store

A Pie Is Only As Good As It's Crust {Pie Crust Recipe}

Now that the holidays are upon us, I have been in a creative cooking/baking mood. 

One thing that I have never had a good handle on in the kitchen has been a good pie crust. 

After scanning Pinterest for an easy pie crust that didn't require refrigeration before baking (I'm an impulsive baker and don't want to have to wait) I came across one that seemed do-able. I had to modify it slightly because I don't keep shortening in my pantry. 

Hands down, the best crust I have ever made! It held together well. It was pretty. It tasted awesome! The texture was so good. 

Enough talking! Let's get cooking!

Here's the recipe:

The Crust

1 1/2 c All Purpose Flour
1/2 t Salt
1/2 c REAL butter, cubed (1 stick)
4-5 tbsp ice cold water

*Tip- The colder your crust ingredients are, the better your crust's texture will be. So, the first thing I did was get my butter out of the fridge, cube it, put it into a bowl, then set it in the freezer and left it while I gathered the rest of my ingredients, bowls and utensils, and preheated the oven to 400 degrees Fahrenheit since I was going to par bake.

In a bowl stir together flour and salt. 
Cut in your butter until the pieces are the size of small peas. 

Add in ice cold water 1 tablespoon at a time, gently working it into your mixture with your fingers. Be careful not to overwork your mixture or your texture won't be as tender. Just add the water and mix until the dough starts to pull away from the bowl. Form into ball. 

Flatten your ball into a disc and turn out onto a lightly floured surface. 

Place your floured rolling pin in the center of your dough and roll outward, then return your pin back to the center. Continue to roll outward in all directions to maintain a round shape. Once you have rolled your dough out into a 1/8 inch thickness, you are ready to put it into your buttered pie dish. The best way to do this is to roll your dough around your rolling pin like a paper towel on a paper towel tube, and then unroll it over the dish.You might want to lightly flour the surface of your dough to prevent sticking.

 Once you have situated your crust into the dish, trim off of the excess dough around the top of your dish. *Don't throw it away! I cut mine into strips, twisted them and placed them on a cookie sheet. I baked them at 400 degrees until golden brown (about 10 minutes), and then drizzled them with honey. It's a great snack. Or you could just use the excess to decorate the top of your pie by cutting it into shapes. To make a simple, decorative crust, press the tines of a fork into the dough around the perimeter of the crust. I just pinched sections together. 

Once you have your crust edge in the decorative shape you want, take a fork and prick holes all around the crust. This prevents it from bubbling up in the oven. If your pie recipe calls for a raw dough crust, then you are ready to add your filling and bake according to your recipe. If you have a recipe that calls for a "par baked" crust, then pop your crust into the center of your oven and bake at 400 degrees Fahrenheit for about 8 minutes. You don't really want it to be brown. You just want a dry, set appearance. 

Once you have par baked your crust, pour in your filling and proceed with your recipe instructions.

I hope you enjoy this crust as much as my family and I did!


  1. Sounds easy enough! Can I use self-rising flour and leave out the salt with the same results?

    1. I don't know that you would have the same result, but it would be close enough.


Powered by Blogger.