Over the holidays I realized that many people have never made a pie crust from scratch. It’s so convenient to buy them from the store. I also do this often, just to save time.

But over the holidays I made a homemade cherry pie and really wanted to use pie crust from scratch, so I thought I would share it with you guys.

It’s super simple! It mainly requires time.

Pie Crust Recipe

  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 3/4 cup shortening
  • 1/2 cup cold water
Coarse crumb texture

Mix the flour and salt together in a mixing bowl. Cut in the shortening with a fork, pastry blender, or your fingers until it resembles coarse cornmeal. Make a bowl shape in the center, and slowly pour in the water. Work in the flour until it is well combined (I use clean fingers for all of this because I’m old fashioned like that). It will be a bit sticky. Divide the dough into two halves. Wrap in plastic wrap and allow to rest in the fridge for two hours.

When you are ready to use it, roll it out on a floured surface using a rolling pin until thin. Place in your pie dish and shape as desired.

This makes two pie crust.

When you let a pie crust rest, it is much easier to work with.

Rachel is a Postpartum Nurse of 15+ years. She is also a Spinning Babies® CPE, Childbirth Educator, Published Author, and Recipe Creator. Rachel's passion is to encourage and empower women in all things related to motherhood.

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