Food & Drink · Holidays & Celebrations

Easy as Pie (Crust)



Fall is finally here. With that comes beautiful foliage, warm sweaters, cooler weather, cute outfits, pumpkin spice everything, and Thanksgiving! Here in the Great White North we have Thanksgiving this coming weekend, unlike our neighbours to the south who prefer to celebrate their Thanksgiving closer to Christmas. I’m thankful that Canadian Thanksgiving is when it is, so we have some time to recuperate from stuffing ourselves with turkey, dressing (potato dressing in our family), and PIE! Apple pie, pumpkin pie, lemon meringue pie! I love all the pies (and usually have a slice of each). However, I had no idea how to make a pie, and wanted very badly to learn – so I could start my own Thanksgiving traditions! So, I asked the best pie maker I know, my Mom. Here is what she taught me, with some help from Betty Crocker.

My mother swears by the pie crust recipe from her Betty Crocker cookbook, so I went to search for it on Pinterest and found this recipe. However, when I went to make it in a 10 inch pie plate it didn’t quite work as planned – I had rolled it quite thin to fit the pie plate, and then it shrunk. 😦 Mind you, for an 8 or 9 inch pie plate the above linked recipe would probably work great, you just need slightly more for the larger pie plates. As a result, I checked Mom’s cookbook and the measurements for a 10 inch pie plate was slightly different than the recipe above and is as follows:

  • 1/2 Cup Shortening (1 Cup for 2 Crust Pie)
  • 1 1/3 Cups All Purpose Flour (2 2/3 Cup for 2 Crust)
  • 1/2 tsp Salt (1 tsp for 2 Crust)
  • 3 to 4 Tablespoons Cold Water (7 to 8 Tablespoons for 2 Crust)

**Via my Mom’s Red Betty Crocker Cookbook from the early 90s – I don’t know anything else about it!

Of course, when you’re buying your supplies, you will also need whatever it is that you want to fill the pie with, and when you’re at the store, pick up some Golden Crisco – that’s another Mom tip!

Now that you have your recipe and supplies, let’s make some pie!

  1. Put a few ice cubes in your pre-measured cold water before you start
  2. Combine the flour and salt in a large bowl IMG_3432
  3. Add in your shortening, cut into pea sized pieces using 2 knives moving in opposite directions, or a pastry cutter. Incorporate the flour mixture into the shortening as you work. Don’t overwork!
  4. One tablespoon at a time, incorporate the ice water into the shortening/flour mixture using a fork until the mixture comes together. It’s ok if you use a little more than the recipe says, but you don’t need to make the mixture too wet either – once it begins to come together it is ready. Form into a loose ball/mound.
  5. Cut two pieces of waxed paper to accommodate your dough once rolled out – place dough ball/mound on one piece of waxed paper and flatten with your hand. Pinch together any cracks that may happen on the outside of flattened dough patty. IMG_3444
  6. Place the second sheet of waxed paper on top of the dough and roll it with a rolling pin. Roll out from the middle to the outside of your circle of dough until your dough is large enough to fit into your pie plate, with some dough overhanging to accommodate shrinkage.
  7.  Take off one layer of waxed paper and flip the pie crust into the pie plate. Take the second layer of waxed paper off and gently press the crust into the pie plate. Prick the dough with a fork to vent during baking. You can also brush the dough with an egg wash (scramble one egg) so the crust gets nice and brown. Just be careful that you don’t get any clumps when brushing the wash on – it’ll become scrambled eggs in your pie!
  8. Reference the linked recipe for cooking times and temperature for a cooked crust. Follow your pie recipe for cooking times for an uncooked pie crust.


And that is it! Step by step on how to make a yummy, flaky, perfect pie crust – with all the tips from my favourite pie maker. One thing with pie crust is that it takes some practice to get it right. Mom said she’s had to throw more than one crust out because something wasn’t quite right. Practice makes perfect! Just remember to not overwork your crust when cutting in the shortening, and don’t add too much water. Are you going to try out your own homemade pie crust this Thanksgiving? Comment below, or let me know on Facebook!

I hope you all have a wonderful, safe Thanksgiving weekend with your friends and family! 🙂


2 thoughts on “Easy as Pie (Crust)

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