Best 4 Old Fashioned Pie Crust Makes 3 Crusts Recipes

In the realm of baking, few things bring as much joy and satisfaction as a homemade pie. Whether it's a flaky, buttery crust filled with sweet fruit or a savory filling, pies have a special place in our hearts. This article presents a collection of three pie crust recipes that are sure to elevate your baking skills to new heights. From the classic All-Butter Pie Crust, perfect for both sweet and savory pies, to the tender and versatile Flaky Pie Crust, and the gluten-free Almond Flour Pie Crust, catering to special dietary needs, these recipes offer something for every baker and every occasion. With step-by-step instructions, helpful tips, and beautiful photos, this guide will empower you to create stunning pies that will impress your family and friends. So, gather your ingredients, preheat your oven, and embark on a delightful journey into the world of pie-making with these exceptional pie crust recipes.

Here are our top 4 tried and tested recipes!

ORIGINAL CRISCO PIE CRUST RECIPE FROM THE 1940S

Original Crisco Pie Crust Recipe from the 1940s image

This is the perfect pie crust for a novice pie baker. It's very forgiving. This is the crust I used to learn to bake pies. I still use it but now I substitute some butter for some of the the Crisco.

Provided by Penny Burdge

Categories Pies

Time 55m

Number Of Ingredients 4

Ingredients

1 1/2 c flour
1/2 c crisco
1/2 tsp salt
3-4 Tbsp ice water

Steps:

1. Mix up the flour and salt in a medium mixing bowl. Remove 1/4 cup and put that in a small bowl.
2. Cut the Crisco into the flour/salt mixture until it resembles fine crumbs.
3. Make a paste of the ice water and the reserved flour/salt mixture. Stir it well with a fork until it is smooth.
4. Using a rubber/silicone spatula, scrape the paste onto the flour/salt/Crisco mixture. Mix with a fork, and then gently with your clean hands. Refrigerate for about an hour.
5. Dust your work surface with flour. Pat the dough into an evenly thick round, then use a rolling pin and beginning at the center roll outward, turn the dough a quarter turn, roll out again and repeat. Roll evenly until the dough is about 11" in diameter.
6. Roll the dough up onto the rolling pin and lay gently into a 9" pie pan. Press gently into the bottom and sides of the pan, allow about a 1" overhang. Turn under the overhang and flute the edges. Using the tines of the fork, prick the bottom and sides of the dough. This helps keep the dough from shrinking while baking. Refrigerate the crust for one hour before baking. This helps give it a flaky texture when baked. Bake for 20 minutes at 400 degrees F.

RUTH'S GRANDMA'S PIE CRUST

Ruth's Grandma's Pie Crust image

This recipe is over 100 years old. My sister-in-law's grandmother said it was a no-fail recipe. It's the best I ever had.

Provided by barbara castodio

Categories Desserts Pies

Time 10m

Yield 32

Number Of Ingredients 6

Ingredients

4 cups all-purpose flour
1 ¾ cups shortening
3 tablespoons white sugar
2 teaspoons salt
1 egg
½ cup water

Steps:

In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 13.1 g, Cholesterol 5.8 mg, Fat 11.5 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 148 mg, Sugar 1.2 g

CLASSIC BUTTER PIE PASTRY

Classic Butter Pie Pastry image

This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful-just like Mom's! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 10m

Yield pastry for one 9-inch pie.

Number Of Ingredients 10

Ingredients

INGREDIENTS FOR SINGLE-CRUST PIE:
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter, cubed
3 to 4 tablespoons ice water
INGREDIENTS FOR DOUBLE-CRUST PIE:
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup cold butter, cubed
1/3 to 2/3 cup ice water

Steps:

Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.

Nutrition Facts : Calories 173 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 165mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

OLD FASHIONED FLAKY PIE CRUST

Old Fashioned Flaky Pie Crust image

This recipe has been handed down for over 80 years, I'm told. It makes the flakiest crust ever! Surprisingly, it is made with oil, not lard. This is a must-try.

Provided by LaDonna Langwell

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Time 10m

Yield 8

Number Of Ingredients 4

Ingredients

1 ¾ cups all-purpose flour
1 teaspoon salt
½ cup vegetable oil
3 ½ tablespoons water

Steps:

Whisk flour with salt in a bowl; use a fork to stir in vegetable oil. Mix in water, 1 tablespoon at a time, before adding more water. Gather dough into a ball, divide in half, and roll out on a floured work surface.

Nutrition Facts : Calories 220 calories, Carbohydrate 20.9 g, Fat 13.9 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 2.2 g, Sodium 291.4 mg, Sugar 0.1 g

Tips:

Chilling the shortening and water before using helps to keep the dough cold and flaky.
Be careful not to overmix the dough, as this can also toughen it.
If you don't have a pastry blender, you can use two forks to cut the shortening into the flour.
If the dough is too dry, add a little more water, one tablespoon at a time, until it comes together.
If the dough is too wet, add a little more flour, one tablespoon at a time, until it is no longer sticky.
When rolling out the dough, always roll it from the center outward, and turn it frequently to prevent it from sticking to the surface.
If the dough tears, simply patch it up with a small piece of dough.
Before baking, brush the crust with an egg wash to help it brown.
Store leftover pie crust in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Conclusion:

With a few simple ingredients and a little bit of time, you can make a delicious, flaky pie crust that will wow your friends and family. So next time you're in the mood for a homemade pie, give this old-fashioned recipe a try. You won't be disappointed!