Pie Crust (aka “Pastry”)

Some people are afraid of making pie crust. I've never used a store-bought pie crust, and don't plan on starting now. It really isn't that hard, once you get the hang of it. The Quick Instructions are more guidance than you really need after you've done this a few times. The Detailed Instructions contain all my tips and secrets for the absolute first time pie baker.

Recipe: Tom’s Pie Crust

Summary: This is the traditional recipe for making pie crust (called “pastry” by some), as taught to me by my grandmother. These basic instructions are in pretty wide use, and used generally by most everyone I know who makes pie crust.


{For one pie crust, for an open face pie such as pumpkin pie. Double the recipe if you need a top and bottom crust, as in the traditional closed apple pie}

  • 1/3 cup shortening or lard.
  • 1 cup all purpose flour (not self rising)
  • 1/4 to 1/2 teaspoon salt (omit if desired)
  • ice water


Quick Instructions: Mix shortening and flour. Add water until mixture just sticks together in a ball. Roll out, and put in a greased and floured pie pan.

Detailed Instructions:

  1. Cut the shortening into the flour and salt (salt is optional). I use my hands, but there is a kitchen tool for this purpose, if you don’t like getting flour on your hands.
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