Basic Pie & Pastry Crust + Tips & Tricks

"Your basic pie pastry recipe along with tips to help you make a most deliciously tender and flaky crust. From an article in my local newspaper"
photo by kiwidutch photo by kiwidutch
photo by kiwidutch
photo by MelodySara photo by MelodySara
photo by kiwidutch photo by kiwidutch
photo by kiwidutch photo by kiwidutch
photo by kiwidutch photo by kiwidutch
Ready In:
2 crusts




  • Cut shortening into flour/salt until it looks like peas.
  • Add very cold water all at once and quickly toss with a fork; shape into a ball being careful not to over knead.
  • Divide dough in half and roll thin.
  • This makes two single piecrusts or one double crust pie.

  • To avoid a soggy crust, try brushing the bottom of the crust with egg white before adding fruit; filling the shell *just* before baking also helps prevent sogginess; sogginess can also be caused from the oven temperature being too low or the time too short.
  • For a flakier upper crust, brush lightly with cold water before popping in the oven; also keep ingredients and dough cold until baked.
  • To prevent the crust from shrinking, avoid stretching the dough as you roll it and avoid stretching it when placed in the pie plate; allowing the pie shell to rest about 30 minutes before baking will also help prevent shrinking.
  • Never shake the flour while placing in the measuring cup; instead, level it with the back of a knife.
  • Toss ingredients with a fork, lightly and quickly, rather than stirring.
  • Don't use too much water; about 1/2 c of iced water to 2 cups of flour.
  • To prevent burning of the crust, try baking the pie in a large paper bag stapled closed, being sure that it doesn't touch any part of the oven; or use an oven- roasting bag.
  • Try rolling some grated cheese into the dough when making an apple pie.
  • Try adding toasted slivered almonds to piecrust that you intend to fill with a cream filling or cherry filling.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. MelodySara
    Best recipe I've ever tried. Very easy to roll out and handle, nice and smooth, and doesn't get tough even though I took the parts I trimmed off my pie, re-rolled it out, and made cut outs to put on top. Turned out great! :)<br/>My search for a great pie crust recipe stops here!
  2. Pony3020
    This was a beautiful crust for savory tarts. Definitely a keeper!
  3. GF BooBoo
    This was super easy to make and turned out great. I used gluten free flour instead since i am a celiac, and the crust turned out nice and flaky.
  4. Kitchen addict
    it is great to see someone use the recipe I grew up using. It has always been the best for me.
  5. Stormshiver
    This crust was tender, flakey and fantastic! I used it to make butter tarts and what a wonderful result! This will be my basic pie crust recipe for always!



Find More Recipes