Perfect Pie Crust

1 cup flour
1/2 cup shortening

Put in a mixing bowl and cut the shortening into the flour


I use a pastry blender, but you can use a butter knife. It doesn't matter, just so your shortening is cut into small pebble bits into the flour.

It should look something like this. You can cut even more if you want to, but this is ok.

Add 1/2 cup water

Stir with a fork just until it forms a ball and no flour is left in the bowl.

Don't stir too much or your crust will be hard and not light and flaky.

This is what it should look like. If it is too wet, then add a small amount of flour and stir.

Now it is time to roll the crust out. I use a mat. The ridges tell you how many inches in diameter your crust is. You can get a mat like this at any kitchen store. I got mine at Pampered Chef. If you don't have one, you can roll out your crust on your counter top, or waxed paper, or even in a 1 gallon ziploc bag.

Even with the mat, I still need to flour my surface and my rolling pin so the crust doesn't stick.

Put the ball of dough on the floured surface.

Roll out your pie crust


Roll in more than one direction to keep your crust round.

Add flour as needed, but use it sparingly

If you don't have a mat, then you can measure your crust by turning your pan upside down on the rolled out crust. Your crust should be 1-2 inches larger than the rim of your pan.

Fold your crust in half.

Then in half again.

Place it in your pie tin

Unfold. It should lap over the edges

If you are making a pudding type pie, where you fill the crust after it is baked, then poke your crust with a fork before baking. This prevents bubbles and shrinking while baking


Bake for 15-20 minutes at 350* F