Classic Homemade Pie Crust Recipe For Double or Single Crust Pie

Every pie needs a good foundation. Do your pie (and those who will be partaking) a favor with this simple, but delicious four ingredient classic pie crust recipe.

So, it’s your turn to bring dessert to the next family holiday shindig?

No problem, we’ve got you covered.

When you show up on Aunt Mabel’s doorstep bearing the sweet, creamy deliciousness of my previously posted New England Pumpkin Pie with tender, flaky homemade crust, you’ll never be relegated to green bean casserole duty again.

Seriously, does anyone actually like that mushroom soup monstrosity?

Ingredients for Single Crust:

• 1-1/4 cups of all purpose flour
• 1/2 tsp. salt
• 1/3 cup shortening
• 4 to 5 tbsp. cold water

Ingredients for Double Crust:

• 2 cups of all purpose flour
• 3/4 tsp. salt
• 2/3 cup shortening
• 6 to 7 tbsp. cold water

Directions:

In a small mixing bowl combine the flour and salt. Cut in the shortening until the mixture forms coarse crumbs. Gradually add water, tossing with a fork until a ball forms. If your dough is too crumbly, work in a very small amount of water until desired consistency is achieved. Do not overwork your dough or the crust will become tough.

Cover and refrigerate for 30 minutes or until easy to handle.

Roll the crust on a lightly floured surface to fit a 9″ or 10″ pie plate. Transfer the crust to your plate and trim to 1/2″ beyond the edge, then flute the edges.

When it’s time to bake your pie, I highly recommend using foil strips or a crust shield to protect your crust from over browning when baking.

Yield: One 9″ or 10″ crust for single crust recipe or two 9″ or 10″ crusts for double crust recipe