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Easy Pie Crust Recipes

Apple pie  with lattice crustPastry cannot be easily excluded from the menu of the New Englander. Who can have a Thanksgiving dinner without a pie?!

Below are my very own pie crust recipes from my recipe box, and I've had them for years. Very easy to make.

Also see a Bisquick Pastry Recipe and some Homemade pies recipes

The GOOD news is that I just discovered Pastry Cloths! I found a website that showed you how to make one, but it turns out I could use a flour sack cloth too. Works perfect for rolling out crust! Seems like any tightly woven cloth could be used.

Pie Crust Tip: Pastry for pies should be one-fourth inch thick and rolled a little larger than the plate to allow for shrinking. In dividing paste for pies, allow more for upper than under crusts. Always perforate upper crusts that steam may escape. Some make a design, others pierce with a large fork.

Easy Two Crust Pastry

Making piecrust
  • 2 cup flour
  • 1 tsp salt
  • 2/3 cup Crisco plus 2 T.
  • 4 T water

In a bowl use a fork to blend the flour salt and Crisco.
After it's blended stir in the water, 1 Tablespoon at a time. until it forms a ball.
If it's too sticky add a little flour, if it's too dry add a little more water. Roll out on a floured surface.

Tip: If you don't have a pastry cloth, wet your counter, lay out several sheets of plastic wrap. Spread a little flour, and roll out the crust on the plastic wrap. When it's rolled out bigger than your pie pan, put the pie pan upside down on the crust, and then flop it into the pie pan, and remove the plastic wrap.

Use a pair of scissors to cut around the edge of the pie pan leaving 1/2 inch. Tuck the 1/2 inch under the edge of your pie crust to give it more bulk. Then crimp with a fork, or your index finger and thumb.

Pie Crust Tip: For a flakier upper crust just brush the top crust with cold water before baking. The crust will melt in your mouth.

No Roll Pie Crust

  • 1 c. flour
  • 1/2 c. butter
  • 2 T. sugar

Cut butter into flour and sugar. Pat into pie pan. Bake at 375 for 12 to 15 minutes.
Recipe from a 2001 Classic Creations Cookbook

Pie Crust Tip: The lower crust should be placed in the pan so that it covers the surface smoothly. And be sure no air lurks beneath the surface, for it will push the crust out of shape in baking.

Two Crust Oil Pastry

This is an easy pie crust recipe, especially if you don't have any Crisco. Makes two 8 inch crusts
  • 1 3/4 cup flour
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 3 tablespoons cold water

Mix together in order given, add water, roll between wax paper or plastic bag to desired size makes (2) 8 in crusts. Add more water if necessary, to make a dough that sticks together easily, but not sticky. If it gets sticky just add a little more flour.

Hint: You don't need flour on the paper because it won't stick.

Pie Crust Tip: Brush an upper pie crust with milk and it will give it a rich brown glaze.

2 Pie Crusts

  • 2 c. flour
  • 2 tsp. sugar
  • 1 tsp. salt
  • 2/3 cup shortening
  • 4 or 5 T. icy cold water

Sift flour, sugar, and salt together. Cut shortening into dry ingredients. Add cold water and mix until all are moist. Roll out between waxed paper.

Pie Crust Tip: Give a unique look to your pies by using pinking shears to cut the dough. Make a pinked lattice crust!

5 Pie Crusts at Once

  • 4 c. flour
  • 1 tsp. sugar
  • 1 1/2 tsp. salt
  • 1 1/2 cup lard or Crisco
  • 1 egg
  • 1 tsp. vinegar
  • 1/2 cup cold water

Blend flour, sugar, and salt. Cut in lard or Crisco until particles are the size of peas. Beat egg, blend in vinegar and cold water. Sprinkle over flour mixture, a tablespoon at a time, tossing with a fork to mix. Gather dough together with fingers so it cleans the bowl. Chill before rolling. Enough for 2 - 2 crust pies and one shell.
Recipe from a 2001 Classic Creations Cookbook

Chocolate Pie Crust

  • 1 cup flour
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 4 tsp cocoa
  • 4 tsp sugar
  • 4 Tablespoon water

Blend together dry ingredients, add vanilla to water. Gradually sprinkle into mixture. Blend with a fork. Place dough on wax paper. Lift the paper all around the dough and knead while holding the paper until dough shapes into a ball. Then let stand for 15 min. Roll, Prebake 425 for 8 to 10 min.

Hot Water Pastry

  • 1/2 cup shortening
  • 1 1/2 cup flour
  • 3/4 tsp salt
  • 1/4 tsp baking powder

Cream shortening with fork in 1/4 cup boiling water. Mix and sift flour, salt, and baking powder. Add dry mixture gradually to shortening, blending well. Form into a ball and store in fridge until ready to use. Makes 1 pastry shell.

Pie Crust Tip: Brush the unbaked bottom of pie crust with egg white before filling with fruit, and the bottom crust will be less soggy. Or put the bottom pie crust in a hot oven for 10 min. before filling with fruit.

Flaky Pastry

  • 2 cups flour
  • 1 tsp salt
  • 2/3 cup shortening

Mix and sift flour and salt. Cut in 2 Tablespoons shortening with a knife. Add enough water to make a stiff dough. Roll out in an oblong piece on a slightly floured surface. and dot with bits of shortening, using 1/3 of the remaining shortening. Fold over ends to the center, and fold again to make 4 layers. Press ends together and roll out. Dot again with shortening, fold and roll. Repeat this process a third time. Chill thoroughly. This pastry may be used when a plain pastry is called for.

Pie Crust Tip: Use real cold water when making the pie crust. The colder... the flakier.

Electric Mixer Pie Crust

1 crust 8 or 9 inch = 1/4 cup Shortening, 3/4 cup Flour, 1/2 tsp Salt, 2 Tblsp. Water

2 crust 8 inch = 1/2 cup Shortening, 1 1/2 cup Flour, 1 tsp Salt, 4 Tblsp. Water

2 crust 9 inch = 2/3 cup Shortening, 1 3/4 cup Flour, 1 tsp Salt, 4 Tblsp. Water

Place flour, shortening and salt in a bowl. Blend on low 30 seconds. Add cold water all at once. Mix on low 15 seconds or until dough clings together. Shape dough into a ball with floured hands. The dough should feel wet. Turn onto floured board and roll.

Cream Cheese Pastry

Let one 3 ounce package cream cheese and 1/2 cup butter soften to room temperature; blend. Stir in 1 cup sifted all purpose flour and 1/4 teaspoon salt. Chill at least 1 hr before rolling.

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