Perfect Pie Crust

Pie Crust Cover
When I was ten or twelve, I somehow became the designated pie baker.  I think I enjoyed baking and mom was busy.  The day before Thanksgiving would find me baking lots and lots of pies.  And, I really enjoyed it!

This crust recipe came from one of my mom’s ‘little old ladies’.  My mom is a hairdresser and had several elderly clients while I was growing up.  This one has passed, but she is remembered each time I make pies!  She gave me this pie crust recipe many years ago, and it is still my go-to recipe.  It is so simple.  If you’ve never made a pie before, this is the no-fuss crust you need.

To begin, combine 2 cups of All Purpose Flour with 2 tsp Mineral Salt.
Next cut in 11 Tbs or 2/3 Cup + 2Tbs of butter or shortening of choice.  I LOVE my pastry blender for this.  It was one of the first things that my mom got me in my first year of marriage.  She knew I’d use it!  You can get yours here. Work it in until it becomes crumbly.


Add 1 beaten egg, 1 Tbs White Vinegar, and 4 Tbs Water to begin with.  I usually end up using 6.  But, begin with 4.  Work your dough well.  Add water one tablespoon at a time until you have a dough that is malleable but not too sticky to work with.
IMG_20181113_144733Let dough rest 10 minutes.  This recipe makes 2 crusts.  So after it has rested, cut in half before rolling it out.

Next place between 2 sheets of parchment paper to roll out flat.

When I was in high school, our house burned down… The day before Thanksgiving.  Talk about a lot to be thankful for!  The next year, I set out to make pies like normal only to find that we had not yet replaced the rolling pin.  I improvised.  I used a can of hairspray with the lid on.  Yes, I cleaned it first.  And, was careful ;).  I don’t recommend this, but desperate times call for desperate measures. 😉

From here, carefully peel the top parchment paper away from your crust.  This is oily enough, you won’t need to grease your pie plate.  Fold the large circle into quarters to easily transfer it to the pie plate without tears.
IMG_20181113_150453Unfold carefully.  Next, fold a small amount of dough under, around the edges.  You don’t want to cut off the excess dough clear to the edge of the pie plate because then you don’t have room for a decorative edge.  More than an inch extra you can take off easily.  Then shape your edges.  There are a variety of ways to do this.  Below is what I chose.
Once that is finished, poke several holes in your crust to allow any trapped air to escape.
Now, you’re at a crossroads!  With 2 crusts, you can easily make a beautiful apple pie with a top crust or something similar.

If you’re making a custard-like pie (cream pies, pumpkin pie), you’ll want to pre-bake your crusts, also known as blind baking.  When blind baking, use pie weights, or dry beans on a parchment sheet to keep the pie from folding in on itself or bubbling up.

Bake at 350* for 15 minutes, or until firm and golden.

When you add filling to a pre-baked crust, use tin foil around the edges to protect them from burning as it is already cooked.


2 Cups All Purpose Flour
1 tsp Mineral Salt
2/3 Cup + 2TBS Butter (11 TBS)
1 Egg, Beaten
1 Tbs Vinegar
6-8 Tbs Water


  1. Pre-heat oven to 350*.
  2. Mix dry ingredients: Flour and Salt.
  3. Cut in Butter or Shortening with a pastry blender.
  4. Add beaten Egg and Vinegar.
  5. Add 4 Tbs Water and mix.
  6. One at a time continue to add 1Tbs Water until you form a malleable and not sticky dough.
  7. Let dough rest 10 minutes.
  8. Cut in half.
  9. Roll out 1 half between 2 pieces of parchment paper until thin.
  10. Fold in quarters to easily transfer to a pie plate.
  11. Smooth into pie plate.  Eliminating bubbles and centering in plate.
  12. Roll up excess on the edges and create a decorative edge.  If you are putting a top crust on your pie, wait to do a decorative edge.
  13. Use a fork to poke holes all over your crust to allow air to escape.
  14. If you plan to use this for a custard pie or wish to guarantee that the bottom isn’t soggy, pre-bake for 15 minutes using pie weights  or dry beans on parchment.  When you later put a filling in this crust, cover the crust edges with tin foil so they don’t burn.
  15. Remove from oven after 15 minutes or when golden and let cool.
  16. If you are doing a pie with a top, roll it out in the same way and cover your pie filling.  Roll the edges together and create a decorative edge.  Then make cuts in the top so it is appealing and has air vents.  Bake according to that specific pie’s directions.

What are your Thanksgiving plans?  Are you baking pies?  Will this help you out?  I’d love to hear everything in the comments below.

In the interest of full disclosure, this post does contain affiliate links.  Thank you for using them and supporting That Crunch.

Coming before Thanksgiving are at least one pie recipe… I might squeak in a second, and TURKEY STOCK!  Don’t toss that carcass!  Like, Follow, and Share this so you have it for your pie baking and so you don’t miss the next few necessary Holiday recipes!

Perfect Pie Recipe Graphic


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