Homemade Pie Crust


Homemade Pie Crust

Homemade Pie Crust
1 (9-inch) deep-dish pie crust
10 Min

Our Homemade Pie Crust recipe is great for any pie recipe you're looking to make. It's simple to prep and bake, and it's much tastier than baking with a store-bought version!

What You'll Need

  • 3/4 cup plus 2 tablespoons vegetable shortening
  • 6 tablespoons boiling water
  • 2 teaspoons milk
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt

What to Do

  1. In a large bowl, whisk shortening, water, and milk until it reaches the consistency of whipped cream. Add flour and salt; stir well with a spoon until dough forms a ball. Divide dough into 2 equal-sized balls.
  2. Place 1 dough ball between 2 sheets of wax paper; with a rolling pin, roll out to a circle slightly larger than a 9-inch pie plate. Place in bottom of a 9-inch deep-dish pie plate. Pour filling of your choice into shell.
  3. Roll out second dough ball to the same size and place over filling; seal by pinching edges together.
  4. Using a sharp paring knife, cut 6 small slits in center of the pie top to allow steam to escape while baking.
  5. Bake according to filling directions, or until crust is golden.


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The first time I tried this recipe I was skeptical about the boiling water. I thought it was a printing error. All the pie crust recipes I've used recommended cold water. Am I ever glad I tried this recipe! It rolls out easily, is flaky and tender. It blows that ice cold theory out of the water. Wow! This is now my go to pie crust recipe.

I've a question too. It says Cook Time: 25 minutes. Where are the 'cooking' instructions? Ready in Time and Cook Time are two different things, else you wouldn't have them separated. Second question (which may answer the first) is what about prebaking the crust? Isn't that necessary? Many thanks though. This is a different kind of recipe than I'm used to and I'm looking forward to trying it.

Hi! Thank you for bringing this to our attention. We have gone ahead and corrected the recipe. This recipe is for the crust, and depending on what type of filling you put into it will determine the cooking time.You only have to prebake a crust if you are filling it with pudding or a refrigerated type of filling. In that cake, bake your pie crust for about 10 minutes or until golden brown.

This looks very easy and I'll be attempting it shortly, however, I only need one crust. What do I do with the other one? If it's to wrap it in plastic wrap and place in the fridge, how long will it last in there?


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