ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Homemade Pie Crust & An Easy Recipe For Apple Pie

Updated on March 21, 2011

I love to make my own pastry crust. It may seem like too much trouble when there are so many ready-made pie shells available at the supermarket, however making a pie crust is much simpler than it seems. Not only do you get that hands-on feeling of accomplishment but also a crust with marvelously flaky texture and authentic flavor that's impossible to find in a store-bought crust.

The secret to making a great pie crust is much less elusive than people think. There are only three basic ingredients: flour, fat and liquid. Pastry dough is simply tiny clumps of fat surrounded by flour and held together with milk or water. The secret to a perfect crust is to bring the ingredients together just enough without overworking the dough.

Pastry is made with only a few ingredients, yet cooks disagree about the particulars. Should the flour be bleached or unbleached? Should the fat be in the form of shortening or butter, or a mixture of the two?

Patricia Wells, an American cookbook writer who lives in France, prefers bleached to unbleached flour because it's lighter, and thus thought to be more suitable for tender pastry. The less gluten or protein in flour, the finer and less absorbent it is; higher-protein flour has more elasticity and is better for bread.

Julia Child, on the other hand, prefers the taste of a crust made with American all-purpose unbleached flour, which is fairly high in gluten. To make her crust more tender, Child adds a small amount of Crisco shortening or lard to the butter in her pastry. She points out that lard is considerably lower in saturated fat than vegetable shortening, though people tend to shy away from it. Wells doesn't use shortening of any kind because, she says, the French don't. For many cooks, however, shortening is the fat of choice.

Another issue for the pastry maker is measurement. It seems that every cookbook writer proposes a different way to measure flour. Patricia Wells always weighs her flour, as a rule of thumb. Flour volume varies from bag to bag and season to season, whereas an ounce is always an ounce. Julia Child prefers scooping and leveling. I too, prefer this method.

Experiment until you find what works best for you. If you've got the right proportions and mix them properly, you can't go wrong.

Everyone has their own tastes and opinions when it comes to pie, but I think my mom makes the best apple pie. The recipes included here are the ones given to me by her.

My Mom's Recipe For Pie Crust

The technique shown here is great for sealing the edges.
The technique shown here is great for sealing the edges.

Pastry Recipe:

Crisco Shortening   1 lb
AP Flour                  5-1/5 cups
Egg                         1
Milk                         2/3 cup (approx)
Vinegar                   2 Tbsp

Using a pastry cutter or dull knife, cut the shortening into the flour until you have small crumbles, then make a well in the center. Crack the egg into a measuring cup and add milk until it reaches the 1 cup line. Add the vinegar. Pour this mixture into the well and start mixing. Turn the dough out onto a floured surface and knead until just smooth. Refrigerate for at least ½ an hour.

This recipe will yield 4 pie shells or two shells with a top crust. Since the recipe only calls for one egg, it may be difficult to reduce the amounts but you can always freeze any leftover dough for later use.

If your dough is too hard to handle when you take it out of the refrigerator, let it sit for a few minutes to warm up. Cut off ¼ of the dough, knead it briefly and flatten into a disk. Then begin rolling it out.

Once you've reached the desired size, place your rolling pin at the far edge of the circle and roll the dough around it towards you. Gently drape the dough over your pie plate or tart pan and unroll it, letting the excess hang over the sides. Lift the edges of the dough and, with your fingertips, press it into the sides and bottom of the pan. Patch any breaks, especially if you are using a false-bottom pan so the filling won't run out during baking.

Roll out another circle of dough large enough to cover the top of the pie and set it aside for a few minutes.

Now is the time to prepare your filling, although you may want to slice the apples ahead of time.

An Easy Recipe For Apple Pie

Apple Filling:

Apples 7-8 peeled and sliced
Cinnamon 2 tsp
Sugar 1/4 cup
Flour 2 Tbsp
Lemon juice 1 tsp
Butter 3 Tbsp

Preheat the oven to 350°. Combine the sliced apples in a bowl with flour, sugar and cinnamon. Mix well. Sprinkle with lemon juice and mix again. Pile the filling into the bottom crust and dot evenly with the butter. Cover with your top piece of dough and trim the excess. Seal the edges and cut an 'X' in the center of the top to allow steam to escape. You can also just perforate the dough with a fork. Bake for 45-50 minutes.

I prefer the apples in my filling to be cooked quite tender so I bake the pie a little longer than recommended; close to 60 minutes.

Allow the pie to cool completely or serve slightly warm with a scoop, or two, of vanilla ice cream. Enjoy!


    0 of 8192 characters used
    Post Comment

    • Simply Redd profile imageAUTHOR

      Simply Redd 

      5 years ago from Canada

      @RTalloni - You're very welcome! I don't use any other recipe for pie crust, it's that good. ;)

    • RTalloni profile image


      5 years ago from the short journey

      Thanks for sharing your mom's pastry and apple pie filling with us. I've heard that the vinegar pastries are fabulous. Linking to my apple dumpling hub if you have no objection.

    • Simply Redd profile imageAUTHOR

      Simply Redd 

      8 years ago from Canada

      It's the only recipe I use to make pie crusts. I hope you enjoy it! :)

    • Eaglekiwi profile image


      8 years ago from -Oceania

      I cant wait to make this crust ,so good to find a recipe thats easy to follow.

      Thumbs up and thankyou!

    • Simply Redd profile imageAUTHOR

      Simply Redd 

      9 years ago from Canada


    • Waren E profile image

      Waren E 

      9 years ago from HAS LEFT THE BUILDING............

      Calories or no calories if the pie is right I'll take more than a bite..LOL

      Awesome pie recipe, Simply Redd thanks for sharing!

    • Simply Redd profile imageAUTHOR

      Simply Redd 

      9 years ago from Canada

      Thank you prasetio, I hope your pie turns out great!

    • prasetio30 profile image


      9 years ago from malang-indonesia

      I like pie very much. thank for share the recipes. I'll practiced with my mom. I hope can make the great pie with the great taste......yummy!

    • Simply Redd profile imageAUTHOR

      Simply Redd 

      9 years ago from Canada


      I love apple pie too. If it wasn't for the high calorie count, I would probably bake one once a week! ;o)

    • Jessica Horn profile image

      Jessica Horn 

      9 years ago

      Mmmmm... I Looooove Apple Pie, and you're right -- it's the crust that makes all the difference.

      Thanks for sharing.


    This website uses cookies

    As a user in the EEA, your approval is needed on a few things. To provide a better website experience, uses cookies (and other similar technologies) and may collect, process, and share personal data. Please choose which areas of our service you consent to our doing so.

    For more information on managing or withdrawing consents and how we handle data, visit our Privacy Policy at:

    Show Details
    HubPages Device IDThis is used to identify particular browsers or devices when the access the service, and is used for security reasons.
    LoginThis is necessary to sign in to the HubPages Service.
    Google RecaptchaThis is used to prevent bots and spam. (Privacy Policy)
    AkismetThis is used to detect comment spam. (Privacy Policy)
    HubPages Google AnalyticsThis is used to provide data on traffic to our website, all personally identifyable data is anonymized. (Privacy Policy)
    HubPages Traffic PixelThis is used to collect data on traffic to articles and other pages on our site. Unless you are signed in to a HubPages account, all personally identifiable information is anonymized.
    Amazon Web ServicesThis is a cloud services platform that we used to host our service. (Privacy Policy)
    CloudflareThis is a cloud CDN service that we use to efficiently deliver files required for our service to operate such as javascript, cascading style sheets, images, and videos. (Privacy Policy)
    Google Hosted LibrariesJavascript software libraries such as jQuery are loaded at endpoints on the or domains, for performance and efficiency reasons. (Privacy Policy)
    Google Custom SearchThis is feature allows you to search the site. (Privacy Policy)
    Google MapsSome articles have Google Maps embedded in them. (Privacy Policy)
    Google ChartsThis is used to display charts and graphs on articles and the author center. (Privacy Policy)
    Google AdSense Host APIThis service allows you to sign up for or associate a Google AdSense account with HubPages, so that you can earn money from ads on your articles. No data is shared unless you engage with this feature. (Privacy Policy)
    Google YouTubeSome articles have YouTube videos embedded in them. (Privacy Policy)
    VimeoSome articles have Vimeo videos embedded in them. (Privacy Policy)
    PaypalThis is used for a registered author who enrolls in the HubPages Earnings program and requests to be paid via PayPal. No data is shared with Paypal unless you engage with this feature. (Privacy Policy)
    Facebook LoginYou can use this to streamline signing up for, or signing in to your Hubpages account. No data is shared with Facebook unless you engage with this feature. (Privacy Policy)
    MavenThis supports the Maven widget and search functionality. (Privacy Policy)
    Google AdSenseThis is an ad network. (Privacy Policy)
    Google DoubleClickGoogle provides ad serving technology and runs an ad network. (Privacy Policy)
    Index ExchangeThis is an ad network. (Privacy Policy)
    SovrnThis is an ad network. (Privacy Policy)
    Facebook AdsThis is an ad network. (Privacy Policy)
    Amazon Unified Ad MarketplaceThis is an ad network. (Privacy Policy)
    AppNexusThis is an ad network. (Privacy Policy)
    OpenxThis is an ad network. (Privacy Policy)
    Rubicon ProjectThis is an ad network. (Privacy Policy)
    TripleLiftThis is an ad network. (Privacy Policy)
    Say MediaWe partner with Say Media to deliver ad campaigns on our sites. (Privacy Policy)
    Remarketing PixelsWe may use remarketing pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to advertise the HubPages Service to people that have visited our sites.
    Conversion Tracking PixelsWe may use conversion tracking pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to identify when an advertisement has successfully resulted in the desired action, such as signing up for the HubPages Service or publishing an article on the HubPages Service.
    Author Google AnalyticsThis is used to provide traffic data and reports to the authors of articles on the HubPages Service. (Privacy Policy)
    ComscoreComScore is a media measurement and analytics company providing marketing data and analytics to enterprises, media and advertising agencies, and publishers. Non-consent will result in ComScore only processing obfuscated personal data. (Privacy Policy)
    Amazon Tracking PixelSome articles display amazon products as part of the Amazon Affiliate program, this pixel provides traffic statistics for those products (Privacy Policy)