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SUPER EASY PIE CRUST RECIPE
- 2 Cups All Purpose Flour
- 1 tsp Salt
- 1/4 tsp Cinnamon
- 3/4 Cup Crisco
- 4 – 8 Tbsp Ice Water
- Add all dry ingredients to a large mixing bowl and stir to mix. You can also use your flour sifter.
- I like to use a metal bowl that has been sitting in the fridge!
- Add 3/4 C Crisco to the flour mixture.
- Using a pastry cutter or two knifes, cut the Crisco into the flour mixture. Keep cutting the Crisco into the flour until it looks like small peas.
- I like to add 4 Tbsp. ice water to my mix to start. Mix around the ice water and the flour.
- Add more water, one Tbsp at a time. Mix until a soft dough forms. Normally, I need 7 Tbsp’s.
- Divide the dough into 2 equal sized balls.
- Try not to use your hands to much, Your hands are warm and you don’t want to warm the dough too much as it will change the consistency and make it tough to roll out.
- At this point, you can refrigerate the dough or you can wrap in plastic wrap or tinfoil to freeze for up to six months.
- Roll the dough out on a well floured surface.
- Roll the dough back onto the rolling pin. This will allow you to unroll onto the pie plate easily.
- Alternatively, fold the dough in half and place the pie plate at the edge of the fold.
- Unroll the dough onto the pie plate.
- Alternatively, unfold the dough onto the pie plate.
- Press the dough into the pie plate. Try not to have any air pockets.
- Fill the bottom crust with your desired filling.
- Roll out the second dough ball on a well floured surface.
- Place the top crust over the filling.
- Trim the edges of the crust, both top and bottom.
- Fold the top crust under the bottom crust, all around the pie.
- Flute the edges of the crust. I like to use my thumbs and pinch around the entire pie.
- Use a fork to pierce the top of the pie. This will allow ventilation while the pie cooks.
- Cook your pie as directed!