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Perfect Easy Pie Crust For Any Filling

Make more pies! The world will love you for it.

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You should make more pies. Start here.


Your pie won't be bad. Even if it's ugly or slumpy, the filling too runny or too stiff, the crust too tough or too crumbly -- if you made it yourself, there's really no way it won't taste good. PROMISE.

If you're still not convinced that this deliciousness lies within your power, here's a step-by-step guide to making a flaky crust that you can fill with any fruit you like. Really. (Any fruit!)

Ready? LET'S ROLL.

2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons sugar

2/3 cup vegetable shortening (if the idea of shortening scares you, use another fat like butter or lard)

About 6 tablespoons ice water

Get the full recipe at Food52.


Add the ice water 1 tablespoon at a time.


While you do this, keep stirring and fluffing with the fork; this will help incorporate the water, and your dough will come together faster and more evenly.

Keep fluffing, and it will start to look like dough (!)


At this stage, you will be excited. But don't get too aggressive with your stirring, or gluten will develop and the dough will toughen. And then nobody will want to eat your pie.


Center it.


If you miss the mark, just gently shift it into place. It'll be okay. Try not to stretch the dough, just guide it. Then send it to the freezer while you make your filling.


For this rhubarb filling recipe, and to save and print the pie crust recipe, go to Food52.

Food52 is a community for people who love food and cooking. Follow them at and on Twitter @Food52. Or, get answers to your burning food questions with our new (free!) FOOD52 Hotline iPhone app.


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