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Time: 10 Minutes Makes: single or double pie crust https://www.tasteofhome.com/recipes/easy-pie-crust/

Pie Crust

Single-Crust Pie

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 (65g) cup shortening
  • 1-1/2 teaspoons white vinegar
  • 2 to 3 tablespoons milk

Double-Crust Pie

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 (130g) cup shortening
  • 1 tablespoon white vinegar
  • 5 to 6 tablespoons milk

In a small bowl, combine the flour and salt; cut in shortening until mixture is crumbly. Sprinkle with vinegar. Gradually add the milk, tossing with a fork until a ball is formed. Cover and refrigerate for 30 minutes or until easy to handle.

For a single crust, roll out pastry on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions.,

For a double crust, divide pastry in two portions so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.