Homemade Pie Crust

Perfectly flaky and flavorful Homemade Pie Crust recipe made with only 4 ingredients- you can do this! I am excited to be a Crisco Pie Partner and to bring you the first in a series of delicious pie posts sponsored by Crisco.

Homemade Pie Crust recipe- flavorful and flaky and only 4 ingredients! #PerfectPies #Crisco

My husband’s favorite dessert is pie- and can you believe that it’s the one thing in the kitchen that I am intimidated to bake?! It’s true! Oh how I get nervous even thinking about being asked to bake a pie. When I do summon up the courage to bake a pie I almost always reach for store-bought pie dough. Can we still be friends?! Actually there is no shame in that but I’m excited to show you really how quick and simple it is to make your own Homemade Pie Crust at home.

When I received the call asking to be a Crisco Pie Partner I just knew I had to accept. I am ready to challenge myself and get past this silly irrational fear of pie crust! Why is pie crust so intimidating? It is only 4 ingredients. FOR THE LOVE OF PIE we can do this!

Homemade Pie Crust recipe- flavorful and flaky and only 4 ingredients! #PerfectPies #Crisco

Having said there are only 4 ingredients (Crisco, flour, salt, and ice water) I know there are plenty of opinions about the best method for making homemade pie crust. This all shortening Classic Crisco Pie Crust is flaky and flavorful and it comes together quickly. I used butter flavored Crisco for this particular batch.

It’s important to keep everything very cold when preparing a homemade pie crust. I put my Crisco in the freezer for 10 minutes before beginning to make this recipe. It is also helpful to chill your mixer bowl or pastry cutter if you are not using a food processor.

Homemade Pie Crust recipe- flavorful and flaky and only 4 ingredients! #PerfectPies #Crisco

The method is pretty straightforward. After mixing your flour and salt together you want to pulse in your cubed, chilled shortening until the mixture resembles coarse crumbs with some small pea-sized pieces remaining. Sprinkle half the maximum recommended amount of ice cold water over the flour mixture and pulse 10-12 times (about 10 seconds if using a mixer, or 20 seconds if using a hand-held pastry blender). Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.

After chilling the dough for 30 minutes (or up to 2 days) roll dough on a lightly floured surface about 1 inch larger than your pie pan. Transfer the dough to pie plate by loosely rolling around your rolling pin. Center the rolling pin over the pie plate, and then unroll, easing the dough into pie plate.

Homemade Pie Crust recipe- flavorful and flaky and only 4 ingredients! #PerfectPies #Crisco

I told you we can do this. The good news is that if you have a pie emergency you can call the Crisco Pie Hotline for holiday pie baking help! During the harried holiday season when pie baking is at its peak, live pie experts are on-call during extended hours, Monday through Friday 8:00 a.m. to 8:00 p.m. ET from November 18 – 27, and 8:00 a.m. to 7:00 p.m. ET from December 16 – 23.  Additionally, recorded tips and tricks can be accessed 24 hours a day.

Crisco Pie Hotline

If you’re not a phone talker you could also pop over to the Crisco Pinterest Boards for holiday pie baking inspiration or the Crisco website to find tips and recipes from Michele Stuart, author of the best-selling cookbooks Perfect Pies and the new Perfect Pies & More. There’s a Michele Stuart baking bundle up for grabs on the Crisco site as well. Simply enter their Rate and Review Promotion for the chance to win.

Win a $200 Crisco Prize Pack at @KatrinasKitchen

Speaking of winning you’re going to want to keep scrolling to enter to win an In Katrina’s Kitchen $200 Crisco Prize Pack including a Pie Pop Maker and Breville Personal Pie Maker!

Homemade Pie Crust recipe- flavorful and flaky and only 4 ingredients! #PerfectPies #Crisco

Classic Crisco Pie Crust

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Yield: crust for 1 pie

Perfectly flaky and flavorful Homemade Pie Crust recipe made with only 4 ingredients- you can do this!

Ingredients:

For a SINGLE CRUST:

  • 1 1/3 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup well-chilled Crisco® All-Vegetable Shortening
  • 3 to 6 tablespoons ice cold water

For a DOUBLE CRUST:

  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 3/4 cup well-chilledCrisco® All-Vegetable Shortening
  • 4 to 8 tablespoons ice cold water

For a DEEP DISH DOUBLE CRUST:

  • 2 2/3 cups all purpose flour
  • 1 teaspoon salt
  • 1 cup well-chilledCrisco® All-Vegetable Shortening
  • 6 to 10 tablespoons ice cold water

Directions:

  1. BLEND flour and salt in medium mixing bowl.
  2. CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
  3. SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
  4. SHAPE dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s).
  5. ROLL dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.
  6. For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.
  7. For a DOUBLE pie crust, roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.

Two Methods for Pre-baking Pie Crusts (Cream Pies):

  • Pre-baking without weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Bake crust in lower third of oven, at 425°F, 10-12 minutes or until edges and bottom are golden brown.
  • Pre-baking with weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Chill or freeze for 30 minutes. Line pie dough snugly with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F for 20 minutes. Remove foil and weights. Reduce oven to 350°F. Bake 5-10 minutes or until edges and bottom are golden brown.

Notes:

  • Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
  • For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.

Source: Recipe from Crisco

Please use the giveaway entry form and leave a comment on this post to be entered. You will have the opportunity to earn bonus entries after you leave a comment. By entering this giveaway you are agreeing to the Official Rules. This giveaway is a sweepstakes. Open to continental USA residents over age 18. Winner(s) will be chosen by random, announced here, and will be contacted by email. Winner(s) must respond within 48 hours to claim the prize. This prize is sponsored by Crisco. I was compensated for my time; all opinions are 100% my own.

- Katrina
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134 Responses to “Homemade Pie Crust”

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    Christina — November 27, 2013 at 8:02 am

    Looks simple enough to try out today for tomorrow’s festivities. Thank you for this recipe!

    • Katrina Bahl — November 27th, 2013 @ 1:58 pm

      Pie crust is such a simple recipe. I hope you’ll try it! Happy holidays!

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    Daphne — November 27, 2013 at 8:41 am

    Yum, I can’t wait to try this. I didn’t even know they made a lattice tool, I’ve been doing it the hard way!

    • Katrina Bahl — November 27th, 2013 @ 1:58 pm

      I know! I’m so excited about that tool too.

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    Carolyn — November 27, 2013 at 9:21 am

    Crisco really does make great pie crust. I love a combo of Crisco and butter because butter has a bit better flavour, but the shortening makes it flakier. Of course, I can no longer EAT pie crust, but what the hey!

    • Katrina Bahl — November 27th, 2013 @ 1:59 pm

      Thanks Carolyn. I do love the flakes too.

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    Brenda — November 27, 2013 at 9:21 am

    Thanks for the recipe.

    • Katrina Bahl — November 27th, 2013 @ 2:00 pm

      Thank you for stopping by, Brenda. I hope you’ll enjoy the recipe.

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    Andrea D. — November 27, 2013 at 9:25 am

    I will have to try your recipe for pie crusts.

    • Katrina Bahl — November 27th, 2013 @ 2:00 pm

      Let me know how it turns out!

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    Cassie — November 27, 2013 at 9:32 am

    I love these shots! So fun. This sounds like perfect pie crust to me!

    • Katrina Bahl — November 27th, 2013 @ 2:00 pm

      Thanks Cassie! It was a fun project to shoot. Happy Thanksgiving!

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    Amanda S — November 27, 2013 at 9:37 am

    I’m still skeptical of “butter flavored” Crisco… I think I would try regular Crisco when making this.

    • Katrina Bahl — November 27th, 2013 @ 2:01 pm

      No problem! I’ve used both and was happy with the results each time.

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    Jessica @ A Kitchen Addiction — November 27, 2013 at 10:02 am

    What a great looking pie crust! Love this tutorial!

    • Katrina Bahl — November 27th, 2013 @ 2:02 pm

      Thank you Jessica! I hope you have a Happy Thanksgiving!

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    Debbie — November 27, 2013 at 10:08 am

    Looks like an easy crust to make.

    • Katrina Bahl — November 27th, 2013 @ 2:02 pm

      It comes together so very quickly it’s surprising!

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    Stacey Cockrell — November 27, 2013 at 10:09 am

    Thanks for the recipe! My favorite is Pecan Pie. I’ll have to use this recipe for the crust.

    • Katrina Bahl — November 27th, 2013 @ 2:03 pm

      I do love a good slice of think pecan pie!

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    Kayle (The Cooking Actress) — November 27, 2013 at 10:12 am

    mmmmmmm SUCH beautiful pie crust!!!

    • Katrina Bahl — November 27th, 2013 @ 2:03 pm

      Thank you Kayle! I was afraid it was too simple but really simple can be good, right?!

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    Angie — November 27, 2013 at 10:13 am

    Love your pictures! So cute, and I love this recipe too, so simple!

    • Katrina Bahl — November 27th, 2013 @ 2:03 pm

      Thank you Angie! It was really fun to shoot.

  13. #
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    Kim @ The Celebration Shoppe — November 27, 2013 at 10:28 am

    My grandmother always made her biscuits and crusts with Crisco and I do too! So flaky and yummy! By the way, love the pics!

    • Katrina Bahl — November 27th, 2013 @ 2:05 pm

      Yes Crisco really makes the best flakes for biscuits and crusts. I love having those memories of watching my grandmother’s hands in action baking up something delicious too.

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    Laurie Sexton — November 27, 2013 at 11:17 am

    How CUTE, I have never seen those before, how cool! That would be very handy.

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    Ashley — November 27, 2013 at 11:24 am

    I am so intimidated by making pies too! But you made it look so easy I’ll have to try it!

    • Katrina Bahl — November 27th, 2013 @ 2:06 pm

      I hope you do! It seriously comes together very quickly and with little fuss. Good luck!

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    Jamie Adams — November 27, 2013 at 11:28 am

    I’m going to try it your way. Wish me luck!! :D

    • Katrina Bahl — November 27th, 2013 @ 2:06 pm

      Good luck for sure! I know you can do it!!

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    Kamla L. — November 27, 2013 at 11:49 am

    I haven’t tried making pie before. I always thought that it was difficult to make pie crust but you make it sound and look so simple. I am going to try this ove the holidays. Thanks!

    • Katrina Bahl — November 27th, 2013 @ 2:07 pm

      That’s great news! It comes together so quickly I think you’ll be pleasantly surprised.

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    Jim Weaver — November 27, 2013 at 12:17 pm

    Thanks for the recipe and giveaway! I have never had any success with homemade pie crust :( Mine normally ends up rubbery or cakes up in your mouth. I have never figured it out.

    • Katrina Bahl — November 27th, 2013 @ 2:08 pm

      I know what you mean. Be sure to use very very cold ingredients and ice water. Try not to touch the dough too much when forming into a ball or rolling out. Warmth from your hands melts the shortening and will result in less flakes. Good luck- keep trying!!

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    Leisa Perrotta — November 27, 2013 at 2:46 pm

    My grandma’s secret ingredient was a teaspoon of vinegar…my mom swears by it. I love pumplin pie!!

    • Katrina Bahl — November 27th, 2013 @ 4:20 pm

      That’s such a great tip!

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    Kelly D — November 27, 2013 at 4:06 pm

    The personal pie maker looks cute. We are baking a lot of pies today, but with store bought crust. Your recipe looks good, I will have to try it.

    • Katrina Bahl — November 27th, 2013 @ 4:21 pm

      I cannot wait to play with that personal pie maker! Thanks for stopping by!

  21. #
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    Trudi Verrico — November 27, 2013 at 4:27 pm

    Love this recipe thank you I’m going to try and make it gluten free.

    • Katrina Bahl — November 29th, 2013 @ 5:23 pm

      That’s a great idea!

  22. #
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    Debbie W — November 27, 2013 at 6:18 pm

    Looks pretty easy. I just have to remember not to work the dough too much. (And to keep it cold)

    • Katrina Bahl — November 29th, 2013 @ 5:23 pm

      It’s hard not to handle the dough! I agree.

  23. #
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    Charlotte J — November 27, 2013 at 6:31 pm

    I love to bake. but pies make me nervous!! I will have to give this another try!

    • Katrina Bahl — November 29th, 2013 @ 5:51 pm

      You and me both! Let me know how it goes.

  24. #
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    Natalie — November 27, 2013 at 7:26 pm

    I didn’t know that you could make pie pops!

    • Katrina Bahl — November 29th, 2013 @ 5:52 pm

      I cannot wait to try them!

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    Laura @ Lauras Baking Talent — November 27, 2013 at 8:52 pm

    I was scared of pie crust too… until I found a recipe very similar to this one. So much easier and tastes great :) Thanks for sharing.

    • Katrina Bahl — November 29th, 2013 @ 5:53 pm

      Pie crust recipes are fairly simple- why are we all so intimidated?! Not anymore!!

  26. #
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    Rachel @ Baked by Rachel — November 27, 2013 at 8:57 pm

    Love love love your pictures for this post! And I’m totally cheating and making crisp this year BUT you know I love pie ;)

    • Katrina Bahl — November 29th, 2013 @ 5:53 pm

      Thank you! It was really really fun to shoot.

  27. #
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    Mimi — November 27, 2013 at 10:19 pm

    I need that lattice pie cutter!

    • Katrina Bahl — November 29th, 2013 @ 5:56 pm

      You and me both! It’s so cool!

  28. #
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    Cathy French — November 28, 2013 at 11:34 am

    this is a great giveaway idea. Hope I win

  29. #
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    Kate@Diethood — November 28, 2013 at 11:46 am

    I ♥ PIE!!! I’ve got over 20 Crisco sticks in the pantry – I use them all.the.time.

    • Katrina Bahl — November 29th, 2013 @ 5:57 pm

      Girrrrrrrrrrrl that is why we are friends ;) Seriously you make the best treats!

  30. #
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    tammigirl — November 28, 2013 at 11:33 pm

    I love to use butter flavor crisco for my famous cookies. Everyone raves about them. Usually, I’m an all-butter girl, but the texture of the cookies with butter flavor crisco is amazing.

    Only four ingredients? I think I can do it! My mom always uses vinegar in her pie crusts, and hers are AMAZING!

    • Katrina Bahl — November 29th, 2013 @ 5:58 pm

      I’ve heard that little vinegar tip too- will have to try sometime. I really liked this classic 4 ingredient crust. Hmmm now you have me hungry for cookies ;)

  31. #
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    Pat — November 29, 2013 at 12:34 am

    Crust is the best part of the pie!! I always use really cold ingredients for my crusts, straight from the frozen pie crust section! When I make it myself, much of it never gets rolled into pie crusts, it gets eaten!

    • Katrina Bahl — November 29th, 2013 @ 5:58 pm

      Crust is my favorite part! You can often find me finishing off my husband’s discarded crust :)

  32. #
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    Susan Christy — November 29, 2013 at 2:23 am

    I thought I would learn to make piecrust after I retire, but I don’t know when that will be so I should get started!

    • Katrina Bahl — November 29th, 2013 @ 6:00 pm

      There’s no time like the present! You’ll have it perfected by the time you retire!

  33. #
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    Julie Chapman — November 29, 2013 at 7:53 am

    We love pie too! Thanks for the post !

  34. #
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    Pam Gurganus — November 29, 2013 at 11:40 am

    Pie crust is something that has always been challenge for me! I just can’t get it flaky and yummy, but thanks to this post, I’m not going to give up and will try again! Thank you for sharing and for this awesome giveaway opportunity! :)

    • Katrina Bahl — November 29th, 2013 @ 6:01 pm

      I truly believe shortening is the key to the flakes. And keep everything cold and handle the dough only as much as necessary. Good luck!

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    Jessica W — November 29, 2013 at 6:59 pm

    wow that looks amazing!

  36. #
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    Jessica Ball — November 29, 2013 at 9:54 pm

    OK I’m convinced. :) I sure would have liked a picture of the baked crust, though. Really enjoyed all the pretty food pics… all over your site, actually. :)

    • Katrina Bahl — November 30th, 2013 @ 3:32 pm

      The baked pie is coming in an upcoming post! Stay tuned!! Thanks for stopping by!

  37. #
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    Natalie Yeoman — November 29, 2013 at 10:56 pm

    This looks so fun ! I want to try

  38. #
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    Meyia J. — November 30, 2013 at 3:17 pm

    Pie: the dish that can be a sweet dessert or a savory dinner meal. I have not worked with pie crusts or dough much, and as a self-learning chef, this is very helpful. Thanks :)

  39. #
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    Mary F. — November 30, 2013 at 11:47 pm

    Have always used Crisco for 50 years–fantastic

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    Janell — December 1, 2013 at 1:26 pm

    So….would a cuisinart with dough attachment work the same as a mixer?

  41. #
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    Linda Focht — December 1, 2013 at 3:50 pm

    When I was learning to bake my Mom taught me to make pie crust using the crisco recipe. I love their recipe and it always comes out great.

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    Jackie — December 2, 2013 at 8:27 am

    I have used the same Crisco recipe for years, and still think its the best. I don’t know why pie crust making can be so intimidating, but it shouldn’t be cause its not! Let’s get to making some pies. :)

  43. #
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    Lauren E. — December 2, 2013 at 10:40 am

    Is it just me, or is it really tedious to roll out a pie crust properly?

  44. #
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    David — December 3, 2013 at 6:59 pm

    Thank you for the opportunity. We use Crisco exclusively for homemade biscuits.

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    Jena Gruits — December 4, 2013 at 9:48 am

    This is a great recipe for crust. It’s easy to roll out and the flavor is incredible. It has become my new favorite. Thank you for sharing it with us!

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    Kate — December 4, 2013 at 10:13 am

    I usually by my pie crusts but this looks easy! I will have to try! Thanks.

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    kari shifflett — December 4, 2013 at 11:00 am

    Wow, this would really be a neat thing for me. I love to cook but my family laughs at my baking attempts. Thanks for the opportunity it win this giveaway!!

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    Toni W — December 4, 2013 at 11:18 am

    These is a wonderful tools for pie making! I love to bake!

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    Amy R — December 4, 2013 at 11:22 am

    Homemade pie crust is super simple and tastes so much better than the pre-made ones… Great tutorial!

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    Lennette Daniels — December 4, 2013 at 12:36 pm

    My mom has used Crisco for years for pie crusts. I actually made my first pie using her recipe but I think I will give this one a try.

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    celeste — December 4, 2013 at 1:49 pm

    This sounds ez….and tasty

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    Bryn — December 5, 2013 at 7:29 am

    Thanks for this simple recipe and giveaway!

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    Kelly — December 5, 2013 at 9:01 pm

    This is a great recipe. I made my own pie crust using frozen/chilled butter and it turned out ok but I like using Crisco better. I will definitely use this recipe for my Christmas pies.

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    Diana — December 5, 2013 at 10:02 pm

    Easy to give it a try!

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    Margarett fraser Leonard — December 5, 2013 at 10:24 pm

    So glad to have found this site. Thank you for this opportunity to win a prize from Crisco. Good luck everyone~!!!

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    Christine — December 7, 2013 at 7:00 pm

    I would love to win! Love your recipes! Thank you! ♥

  57. #
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    Dina — December 7, 2013 at 10:23 pm

    Always a fan of Crisco in pie crusts! Love the butter Crisco especially. I’ll have to try leaving it in the freezer too. Thanks for the tips!

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    Pam Bell — December 8, 2013 at 11:34 pm

    Can’t make pie crust without Crisco!!!

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    Stephanie Phelps — December 8, 2013 at 11:36 pm

    I have to try this recipe because my crust has never come out right!

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    Isabel — December 9, 2013 at 4:45 pm

    I actually love crisco based pie crusts! I think they taste so much better than butter or store bought crusts.

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    Christine — December 9, 2013 at 5:43 pm

    I wanted to make my grandmother’s pie crust, so I went to her house and she showed me. Unfortunately, there wasn’t a set of measuring cups or measuring spoons in her kitchen! It was all done by “feel.” Add water if it feels too dry. Add flour if it feels too wet. I attempted to make it like her and ended up with a giant ball of dough that didn’t feel right, ugh. In tears I called my grandmother, and she told me to use it and see how it goes. It was horrible. I decided it wasn’t worth the frustration, so I just always bought my dough from the refrigerator section. After about 20 years, I am ready to try, again.:-)

    • Katrina Bahl — December 10th, 2013 @ 7:43 pm

      What a great story! Can’t wait to hear how it turns out :) Thanks for stopping by.

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    Toneria M — December 10, 2013 at 3:00 am

    So glad I found your site. Your recipes are truly eye catching and I can wait to attempt to recreate one!

    • Katrina Bahl — December 10th, 2013 @ 7:41 pm

      Thank you! That means so much to me. Happy to have you following along.

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    april yedinak — December 11, 2013 at 11:11 am

    Thanks for the recipe. I love to bake, but I am not yet confident in pies. I hope to change that this year. I would love to make a heavenly blueberry or apple pie.

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    Chavonne H — December 12, 2013 at 3:32 pm

    Homemade Pie Crust sounds awesome! I’d love to try this soon and I’d probably just eat the crust by itself, that’s how much I love it. I wanna try to make a chicken pot pie from scratch, this recipe will help definitely. Thanks!

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    Diana — December 12, 2013 at 8:56 pm

    Looks easy enough, lets hope I can pull it off!

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    Terryia — December 12, 2013 at 8:57 pm

    Thanks for the giveaway!

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    Nicole — December 12, 2013 at 11:44 pm

    What a great prize package! I’ve been wanting that Breville Pie Maker.

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    Laura — December 13, 2013 at 12:28 am

    These mini sized pies would be great. I make small tarts or galettes because a whole pie is just too much. These mini pies would go well in lunches too.

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    Donna C — December 13, 2013 at 8:28 am

    Pie crust is a pain so thanks for the tips. :)

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    Lindsay — December 13, 2013 at 10:19 am

    I’ve never had much luck making our crust! It doesn’t turn out real well! Maybe I’ll try again!

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    Margaret — December 13, 2013 at 11:39 am

    Thank you for the recipe! Looking forward to trying it and many of your other recipes.

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    Theresa Brotzman — December 14, 2013 at 5:42 pm

    I so love to make homemade pie crust. You just cannot beat the taste! :)

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    Daraya — December 16, 2013 at 4:56 pm

    Mmm! I love pie (and I love pie crust even more)! ;) I’ll have to try out this recipe!

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    Cynthia Burt Harris — December 16, 2013 at 7:21 pm

    I have never had any luck with my own pie crusts. I love to make them, but they always turn out so ugly. I don’t even like to serve the pie to guests. Does the Crisco make a difference?

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    Carol W. — December 18, 2013 at 4:46 pm

    I’ve always been afraid of pie crusts….

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    Natalya B. — December 19, 2013 at 12:18 pm

    Thanks for the chance to win those great products! Love Crisco for Chocolate Chip Cookies – They come out perfect every time!

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    David Smith — December 19, 2013 at 5:09 pm

    I really like homemade pie crust much better that a store-bought one. I haven’t seen a lattice cutter before and it would definitely save some time. Thanks for the giveaway and the recipe.

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    Rebecca — December 20, 2013 at 4:29 pm

    Pie pie pie pie! Meat pie, mushroom pie ,chicken and broccoli pie, apple pie, chess pie, cherry pie, watermelon pie, strawberry pie, peach pie.. pie pie pie!

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    julia ford — December 20, 2013 at 6:07 pm

    I think I can do this. I have always been bad at pie making. Pie is my hubby’s favorite.

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    Natalie J Vandenberghe — December 21, 2013 at 1:28 am

    I came here because of your Mounds Brownies, but I’m really glad I spotted this giveaway before it was too late!

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    Julie — December 21, 2013 at 3:45 pm

    Only way to make a pie crust is with Crisco. After nearly 40 years and many pies per year with an all-Crisco crust, I can say it’s the best one. :)

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    laurie — December 21, 2013 at 8:43 pm

    my mom always used Crisco in her pie crust, but its a art I never learned

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    Nicole Elmore — December 21, 2013 at 9:24 pm

    Mhhhmm… looks delicious. Can’t wait to try and follow the recipe and make it for Christmas :)

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    Dawn K. — December 22, 2013 at 9:37 pm

    Thanks for the great directions. I really stink at making pies.

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    Stephanie M — March 4, 2014 at 3:11 am

    Ooh i have to try this recipe with my all-time favourite pie – Apple

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    Mare Petrelli — March 4, 2014 at 9:35 am

    Pie’s are good. But, I like cookies a lot better. The only time I really eat pie is usually at Thanksgiving, I might have a little slice of pumpkin pie. My favorite pie is Apple. I haven’t had that in a long time.

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    Laura Goodson — March 4, 2014 at 9:52 am

    I love homemade pie crust but have never tried it. This recipe looks easy enough for me. And thanks for includibg different recipes for different sizes. That is very helpful!

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    REBECCA Farish — March 4, 2014 at 10:04 am

    nice site

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    kathryn quilliin — March 4, 2014 at 10:05 am

    I could eat pie crust without filling…yum

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    brittany — March 4, 2014 at 10:06 am

    Thanks for this, im def going to have to try this.

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    Janice Dean — March 4, 2014 at 10:32 am

    This does sound easy enough to try, thanks for sharing!

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    Christina Miller — March 4, 2014 at 10:36 am

    looks yummy!

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    Daniel M — March 4, 2014 at 10:54 am

    looks tasty!

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    Rodric — March 4, 2014 at 10:56 am

    Wish I had entered

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    PATRICIA BOOTH — March 4, 2014 at 11:10 am

    THANKS FOR ALL THE TIPS

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    Elizabeth Beach — March 4, 2014 at 11:13 am

    Excellent! Thank you

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    Thomas Chappell — March 4, 2014 at 11:53 am

    I have tried many times to make a pie crust and it never seems to turn out to well, I am going to have to give this a try

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    Amie Olson — March 4, 2014 at 12:00 pm

    This looks like great crust!

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    Ross Olson — March 4, 2014 at 12:01 pm

    I will have to try making this great crust for my apple pie!
    Thank you!

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    lissa crane — March 4, 2014 at 12:18 pm

    Love this! I am tired of buying the pre made crusts in the store, and this is the answer! I will be working on this next weekend!

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