No-Fail Pie Crust

I was going to purchase a read-made pie crust from the grocery store so I could make a quiche I was curious about – but when I looked at the ingredient list on the box I was a little confused… wasn’t there only 3 ingredients in pie crust? So why was there a list of… a lot more than that, several I couldn’t pronounce? Shouldn’t it be easy? Flour, shortening, and water…

… oh, crap – there’s my ingredient list!

This recipe makes 2 crusts – the second can be frozen.


  • 2 1/4 cup flour
  • 3/4 cup shortening
  • 1/2 cup cold water


1. Cut the shortening into the flour until small pebbles form. I didn’t have a pastry blender – I couldn’t find it, but it’s possible I got rid of it as I’ve had it for a long time. Good news is, a potato masher works really well and is a lot easier and faster than a fork.

2. Add cold water a little at a time, stirring to incorporate it. If there’s still flour left over, add 1/2 tsp cold water at a time until everything in incorporated, but not sticky.

3. Put in fridge to cool for 30 minutes, minimum. During this time, I worked on the quiche filling.

4. Roll out on floured counter to desired thickness, put in pie plate and trim off excess.

If an area of the crust is a little thin, moisten a cut off piece of crust and press it to the area that needs it.

Fill as desired.

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