Perfect Pie Crust

I am one of those people who enjoys the challenge of doing homemade things in just about every aspect of our household. Pie crust is one of those things that took me years to perfect, but once you get the hang of it you don’t want to go back. The ingredients are simple, it’s just learning the feel of the dough and, primarily, touching it as little as possible. Heat from your hands is a big factor in tough pie crusts. I use forks to stir and only touch it to make sure it has the right consistency and to form a disc shape so I can roll it out with a rolling pin. 

Perfect Pie Crust

  • 2 1/4 cups all-purpose flour
  • 1 tsp salt
  • 1 cup Crisco
  • 1/4 – 1/2 cup ice water

Start by mixing your flour and salt then cut in your Crisco with a pastry cutter or fork. Once the Crisco is in pea sized balls, form a well in the center of the mixture and add some ice water. Stir with a fork until well combined. Keep adding water until all of flour is mostly incorporated and the dough has a very soft, springy feel. Your finger shouldn’t stick to it badly when you touch it. If it’s super sticky you’ve added too much water and need to add a little more flour. 

Once it has formed into a nice dough ball dump it onto a floured surface and divide into two halves. Lightly pat dough into a circle, using the backs of your hands as they are cooler than the palms. Lightly flour rolling pin or dough circle and roll it out into a 13 inch circle. Roll dough onto rolling pin to easily lift into your pie plate and roll it out in it. 


Now prick holes in the bottom and sides with a fork. Shape the edge however you prefer. Izzy was helping me out so we decided to be creative and use a leaf cutter to put a pattern around the edge. I love how it turned out! Plus Izzy really enjoyed helping me by cutting out the leaves. I’ve found that doing a really thick edge keeps me from having to cover it with foil or shields to prevent over browning which has always irritated the snot out of me.

Depending on what kind of pie you are making you might be able to go ahead and add your filling or you might need to pre bake the pie shell. Just follow your recipes instructions. 


To pre bake, preheat oven to 450 F. Line pie shell with foil and then fill with pie weights or dried beans. Bake for 8 minutes, remove foil and weights, and bake an additional 6 minutes. Then your crust is ready for the filling!

Hope you enjoyed this little tutorial/recipe thingy. I quite enjoy baking. Have a fantastic Saturday y’all!

2 thoughts on “Perfect Pie Crust

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