Ellen’s Homemade Pie Crust

My MIL Ellen's homemade pie crust, sweet or savory- my husbands fondest memories of home recreated.

My mother‑in‑law made this pie crust for her chocolate cream pie — the one she made for my husband’s birthdays. It was her signature: tender, flaky, and always just right. This past holiday, he asked for it with a pumpkin pie, so I lovingly adapted the same crust from here recipe index.

This recipe makes two crusts; I used one for the pie and the other for a delicious quiche. It’s a simple recipe and great for both sweet and savory dishes. I am all about semi-scratch, but this flaky crust is worth the time.

✨ Why This Crust Works

Flaky texture: Solid vegetable shortening creates layers that bake up crisp and light.
Easy to roll: The dough stays soft and pliable, even for beginners like me.
Sweet or Savory: It has a neutral flavor and can be adapted for any recipe. For sweet, add 1 tablespoon of sugar, and for a savory flavor boost, add 1 teaspoon dried thyme, 1/4 teaspoon pepper, and 1 tablespoon grated Parmesan.
Make‑ahead friendly: The dough chills beautifully and freezes well.

Ellen's Homemade Pie Crust

My MIL Ellen's homemade pie crust, sweet or savory- my husbands fondest memories of home recreated.

Print Rate

Servings: 9-inch crusts

Equipment

1 large bowl
1 pastry cutter
1 Rolling Pin
1 Nonstick Silicone Pastry Mat

Ingredients

2 cups all purpose flour
1 tsp salt
3/4 cup Crisco All-Vegetabel Shortening chilled
4 - 8 tablespoons ice cold water

Instructions

Blend flour and salt in a large bowl. Cut shortening into flour mixture with pastry cutter or fork until coarse crumbs form. Stir in enough water with a fork just until the dough holds together.
Divide the dough in half. Shape into two 1/2-inch thick disks. Wrap in plastic wrap. Chill for 30 minutes.
Roll out each disk 2 inches larger than the pie plate on a lightly floured surface. Line a pie plate with 1 unbaked pie crust. Fill crust according to recipe directions. Top with the remaining unbaked pie crust. Bake according to recipe directions.

Course: Baking, Dessert, Pie Crust, Savory

Cuisine: Dessert, Savory

Keyword: Pie Crust

Did You Make This Recipe?

This pie crust is easy and oh-so flaky- it’s worth the time and effort. I hope you’ll forgo the store-bought and give it a try. Leave a comment below and let me know how it turns out—I love hearing from you.

Savoring the good life,

Samantha

Comments

Hi, I'm Samantha

An aspiring cook who leans on semi-scratch meals to create simple and relatable dishes for two in my small New York kitchen. Scaling portions and working with limited space can be challenging, but I’ve learned a few hacks to get meals served while they’re still hot. I enjoy baking but consider myself a “rustic baker” because I have yet to master creating beautiful baked goods.

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✨ Why This Crust Works

Flaky texture: Solid vegetable shortening creates layers that bake up crisp and light.
Easy to roll: The dough stays soft and pliable, even for beginners like me.
Sweet or Savory: It has a neutral flavor and can be adapted for any recipe. For sweet, add 1 tablespoon of sugar, and for a savory flavor boost, add 1 teaspoon dried thyme, 1/4 teaspoon pepper, and 1 tablespoon grated Parmesan.
Make‑ahead friendly: The dough chills beautifully and freezes well.