Mom's Pie Crust

Prep Time
Cook Time
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"Mom and her sister, Aunt Phyllis, were famous for their pies. This crust is delicious and is big part of why Mom's pies were so good. If you're a beginner, use my sister Lauren's crust recipe instead, listed under my recipes. For a pre-baked shell, prick bottom of pie shell and bake at 350 degrees for 12-15 minutes or until done. If pie will have meringue, use crust guard for pre-bake."

Original recipe yields 8 servings


  • Serving Size: 1 (26.8 g)
  • Calories 136.4
  • Total Fat - 9.1 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 0 mg
  • Sodium - 145.7 mg
  • Total Carbohydrate - 11.9 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0 g
  • Protein - 1.6 g
  • Calcium - 2.5 mg
  • Iron - 0.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Double the recipe if you need a top crust too. Triple the recipe for a 9 x 12 cobbler.

Step 2

Whisk flour and salt, cut in shortening with a pastry cutter or fork until mixture resembles peas.

Step 3

Add ice water and stir with a fork, then form into a lump with your hands. Don't overwork the dough once you've added the water.

Step 4

Press into a disk, wrap with Saran wrap and put in fridge to rest for 5 minutes.

Step 5

If you need a pre-baked pie shell, preheat oven to 350 degrees.

Step 6

Roll out dough on a floured board with a floured rolling pin. To roll, sprinkle flour on top of the dough and roll gently rotating the crust a little each time. Then sprinkle a little more flour on top and flip dough, and continue rolling gently, concentrating on the middle of the dough. The circle doesn't have to be perfect.

Step 7

Fold dough in half and place in 9" pie plate. It should overhang by 1/2 inch.

Step 8

Fold overhang under and pinch dough between fingers to form a scalloped edge.

Step 9

If pre-baking, pierce bottom with a fork several times and bake for 12-15 minutes or until done.

Step 10

As long as you've already made a mess, might as well make a few extra pie crusts and keep them in the freezer. You can go directly from the freezer to the oven with a pyrex pie plate, as long as it isn't wet.

Tips & Variations

  • Rolling Pin