Last Updated on
Do you make your own pie crust? If not, I hope I can encourage you to give it a try! It is a wonderfully frugal thing to do because the ingredients are so simple. Plus, homemade pie crust is much flakier than store bought. Once I discovered how to make pie crust that can be frozen, I was more convinced than ever that everyone should make their own pie crust. It is so easy and delicious!
I like the Betty Crocker classic pie crust recipe until I discovered this recipe for a perfect pie crust from Ree Drummond, of Pioneer Woman fame, that I tweaked ever so slightly. It has become my new favorite recipe for pie crust. I’ve always made my own pie crust, but why is this one my favorite you ask? Well, it’s perfectly flaky, made ahead of time to freeze, and it brings rave reviews from my husband. That final one was the deciding factor for me – although the previous two factors were convincing, too!
If you haven’t made your own pie crust, I recommend that you do so. It costs pennies – especially compared to the price for a pre-made crust at the store. This recipe is an easy one and makes it very simple to make your own pie crust. Plus, the bonus is that with this recipe, you make three pie crusts at once. You have one for use now, and two for use later. When I go to make a pie, it’s nice to know all I have to do is to roll out the crust and add my filling – like this apple pie or chocolate chip pie – both of which require an unbaked pie crust.
I currently have a bag of 6 pie crusts in my freezer, because it’s just as easy to make 6 as it is 3 at a time! If you haven’t noticed, I use this logic in freezer cooking all the time! I love doubling recipes so I can cook once but eat twice.
1 1/2 cups Crisco
3 cups flour
5 tablespoons cold water
1 tablespoon vinegar
In a large bowl, mix Crisco with flour. Combine the mixture using your hands or two forks. Add egg to the flour mixture. Then, add cold water and vinegar. Mix until fully combined into one ball of dough.
Separate the pie dough into thirds. Roll each section of dough into a small ball and put in a Ziploc bag. Flatten the dough slightly (to about 1/2 inch thick) to make rolling of dough easier later. Seal the Ziploc bags and place your three bags of pie crust in the freezer until you are ready to use them. You can use them immediately or freeze for later.
When you are ready to use a pie crust, remove one from the freezer and allow it to thaw for 15 minutes. Flour the surface of your counter before rolling out the pie crust. I like to roll out my pie crust between two sheets of waxed paper. Gently transfer your pie crust to your pie pan. Fold the edges under to make a clean crust. Now you can use this pie crust for your favorite pie recipe! This is my go-to apple pie recipe – especially since you can freeze the filling too to make fresh apple pie at any later time.