This is THE BEST pie crust recipe I\’ve ever had.  It has turned out every time, it’s fairly simple to make (as far as pie crusts go) and it tastes AMAZING.  I\’m really into crust though.  I like it thick and sweet and I want it to be the star when I make pie.

It does always turn out a little different for me-I think that has a lot to do with how cold things stay as I make it and it can be made with shortening a little easier (if you want to substitute the butter).  We’re a butter family around here.

If it’s looking too crumbly, feel free to add cold water a tablespoon at a time until it just starts to come together (pictured below).  That’s when you know you\’ve nailed it and it’s ready to wrapped up and put in the fridge.



This crust is amazing with my apple pie recipe!  I hope you love it as much as I do!  Just in time for Thanksgiving 😉

Cook time:
Total time:
Serves: 2 crusts
This is THE BEST pie crust and comes together very easily and tastes AMAZING. If you’re into thick pie crust with good flavor, this is your recipe.
  • 4 C FLOUR
  • 2 TSP SALT
  • 1 3/4 C BUTTER, DICED & COLD
  • 1/2 C COLD WATER
  • 1 EGG
  1. In a large bowl mix flour, sugar and salt. Dice up butter into the bowl and put in the freezer for 5 minutes (the more you can keep everything cold, the better). Using a fork (or whisk on your mixer), cut the butter into the flour. Mix in 1/2 C cold water and egg. Turn the dough out onto plastic wrap to form a large ball. Wrap and refrigerate for at least 2 hours (or overnight). Roll out as thick as you prefer to make 2 pie crusts. For an empty pie shell, bake at 350° F for 15-ish minutes after poking with a fork (to prevent shrinkage). Any leftover scraps make excellent pie cookies and should be baked for a shorter period, 6-8 minutes.



  1. You have shortening in your directions but not in your ingredient list. How much shortening do you use, if any?

    1. Good catch!! I’m so glad you messaged me! I updated the recipe-it now says butter instead of shortening (which is what it was supposed to say)! I know with this recipe you can make it with either or half of both!

  2. Thanks for posting this. It’s just in time and actually quite synchronistic as I was talking with a friend about how I needed/ wanted a recipe for a REALLY thick pie crust. Regular recipes are just too wimpy for me. Guess that makes me crusty… 😉

  3. I made it and the crust came out soooo good just what I was wanting Thanks so much. My entire family was expressing how good the pie crust was /is. Again Thanks this is going to be a keeper for sure!!!

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