Beginner’s Pie Crust

By: Hannah Lee Leidy
pie crust
Image courtesy of Debby Hudson

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1 (9-inch) piecrust

  • 1¼ cups all-purpose flour, preferably soft-wheat
  • ½ teaspoon salt
  • ½ cup cold shortening, lard, or unsalted butter, divided
  • 6-8 tablespoons ice-cold water, divided
  • 1 large egg mixed with 1 tablespoon water, for the glaze
  1. Preheat oven to 375 degrees. Sift flour and salt together in a large mixing bowl.
  2. Cut in fat (shortening, lard, or butter) until it’s the size of peas covered in flour.
  3. Slowly add ice water as needed to combine the dough. If it gets too sticky, add more flour.
  4. Roll out the dough on a floured surface to ½-inch thickness.
  5. Place dough into pie pan and trim off the excess dough around the edges.
  6. Prick the bottom of the dough lightly with a fork, cover with parchment paper, and fill the pan with pie beads.
  7. Place pie on a baking sheet and bake in oven for 10 minutes.
  8. Remove from oven and let cool. Once cool, remove the beads and parchment paper.
  • Recipe from Nathalie Dupree, author of Mastering the Art of Southern Cooking

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