Learn how to make this Easy Pie Crust. It’s fast, simple, and delicious! With just a few ingredients, you’ll have a flaky crust – ready for any filling you like!
*Scroll to the bottom for the printable recipes. Easy Pie Crust and Chocolate Chess Pie.
This post was meant to come out before Christmas but lots of things happened and this was not one of them.
But pie is good all year round so let’s make some pie!
Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post contains affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Watch the video here:
This Isn’t My Recipe, but I got permission!
**You can scroll down two sections for the recipe instructions or down to the bottom for two printables!**
I’ve been using this recipe for well over 10 years now. I got it from a good friend of mine, Katelynd.
It’s been years and years since we lived near each other but we had a lot of good times a long time ago.
So I’m gonna talk about her for a while because I love her but don’t get worried. She didn’t pass away or anything.
We met in choir in college before either of us were married and were instantly friends.
One time we were hanging out in the lobby of the music building and she was telling me how she worked and saved and bought herself a laptop – on her own!
I was astounded that someone my age could be so responsible and mature!
I was bad with money because I’d never had any.
And I was a lazy worker at the time, let’s be honest. My website has the words “good enough” in the title for goodness sake so there’s still some of that in me even now.
She is studious, steadfast, spiritual, bubbly and hilarious but also so wise.
Just a great person all around ❤
She is so funny! When I got engaged, she asked me if I wanted to kiss everything because that’s what her sister had said when she got engaged. That lovey-dovey feeling 🙂
Katelynd’s husband, Ben, was the one who got Noah to laugh for the first time ever when he was a tiny baby!
I remember listening to a random voicemail from her future husband after their first date (if I’m remembering correctly).
There was a lot of adventuring around altogether after we were married too.
We played cards, floated down canals, dug up garnets in the middle of winter. Our husbands were friends. We were friends. It was awesome!
We spent 4 days at Rigby lake camping for my birthday, right before I had my first baby. It was magical because we didn’t realize they put on a huge fireworks show that time every year and we were right on the water for it.
At the time, Nathan and I lived next to a retired farming couple out in the country and they had a really impressive garden. They invited us to pick things from their awesome garden several times. Katelynd and Ben came with us to pick cherries one of the times.
Then Katelynd whipped up a pie like it was no harder than breathing air. Amazing!
And it was soooo delicious!
She emailed me the recipe and I still use the printed out email whenever I want to make any kind of pie.
Let’s Make an Easy Pie Crust
**I will be sharing the Cherry Pie Filling Recipe in an upcoming post as well. So stay tuned for that!**
Most recently I made my Chocolate Chess Pie for Christmas.
It tastes like brownies and custard. Yum!
Easy Pie Crust
Mix 2 1/2 cups of flour with 1/2 teaspoon of salt.
Use a pie cutter or two knives to cut in 1 cup of shortening. It should be a little chunky when you’re done.
In an separate bowl, mix together 1 tablespoon of vinegar to 5 tablespoons of milk. This gives you a buttermilk type mixture.
Next, mix the milk mixture into the flour with a spoon until it starts to stick together into big clumps.
Use your hands to fold it and squish it together a few times until it just comes together into a shaggy dough ball. It doesn’t need to be totally smooth. If you over work it, it won’t be as flaky after it’s baked.
Now cut the dough in half and wrap one half in plastic wrap. Place that half in the fridge until you have a use for it.
Add some flour and roll the dough out so it’s a little bigger than the pie pan you’re using.
Put your rolling pin on one side of the dough and gently roll the dough onto the pin. You might need to scrap some of it up onto the pin with you fingers. It might make a few holes where the dough stuck to the table.
It’ll still taste good and no one will see that part. You’re just trying to lift it onto the pan.
Place the rolled up dough on the rolling pin on one side of your pan and carefully unroll it onto the pie pan. Try to keep it centered.
Fit the down into the pan and up the sides. Fill any holes, gaps, or really thin areas with extra dough from around the sides.
Even out the edges so it’s about the same thickness all around.
Make indents along the rim of the pie with a fork for a fast and easy design.
Use a fork to poke a bunch of holes in the crust so it’ll stay flat while baking.
Your crust is now ready for some filling!
*I don’t generally pre-bake my crust. It’s pretty thin and doesn’t seem to really need it – especially for pies that take a long time to bake, like pumpkin pie.
Chocolate Chess Pie
Preheat the oven to 425 degrees F.
Once you’ve got your crust ready, mix 1/2 a cup of melted butter with 1 1/2 cups sugar.
Add 1 teaspoon of vanilla, 1/3 cup evaporated milk, 1 tablespoon of vinegar, and 4 eggs. Mix it up until it looks lighter and fluffier.
Add 4 tablespoons of cocoa powder and 1 tablespoon of cornmeal.
Mix well and pour into the prepared crust.
Bake for 10 minutes at 425 degrees then reduce the heat to 325 degrees and bake for 45 minutes.
The pie will be pretty domed and puffy when you first take it out. And it’ll have a little jiggle like other custard pies. But it’ll flatten back down as it cools.
It’ll have a nice crust on the top from the cornmeal and the inside will be smooshie and chocolatey.
It’s making my mouth water thinking about it.
Let it cool before slicing and it’ll set up very nicely!
This pie will sometimes have a separate layer of custard at the bottom, right above the crust. I’m not sure why that happens.
Some people find it desirable and actually try to make it happen.
I thought it was a delightful addition. It might be because when I make more than one, I let them sit for a little while before they bake.
Whatever it is, I thinks it’s delicious.
Don’t forget to pin it!
Print it for later!
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1 cup shortening
- 1 tablespoon vinegar
- 5 tablespoons milk
- Mix the flour with the salt.
- Use a pie cutter or two knives to cut in the shortening. It should be a little chunky.
- In a separate bowl, mix the vinegar and milk.
- Pour the milk mixture into the flour mixture and mix with a spoon until it starts to stick together in big chunks.
- Use your hands to fold the dough and compress it until it just comes together into a shaggy ball.
- Split the dough into two equal pieces. Wrap one in plastic wrap and set aside.
- Sprinkle your work surface with flour and roll out the dough until it's slightly bigger than your pie pan.
- Place your rolling pin on one side of the dough and roll the dough onto the rolling pin.
- Place the rolling pin with the dough on one side of the pie pan and unroll the dough onto the pan.
- Press the dough into the pan. Fill any holes, gaps, and thin parts with extra dough from the edge, then even out the edge.
- Use a fork to poke holes in the crust then make indents all around the edge.
- Now you're ready to fill it!
If the dough is a little dry or hard to work with, wrap it in plastic wrap and leave in the fridge for an hour.
This recipe makes enough dough to cover the top and bottom of one pie, like Apple or Cherry pie.
Or the bottom of two pies, like Pumpkin pie or Chocolate Chess pie.
You can use this pie crust for any pie. Bake it using the instructions from the pie filling recipe you choose.
Amount Per Serving: Calories: 378Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 15mgSodium: 137mgCarbohydrates: 30gFiber: 1gSugar: 1gProtein: 4g
- 1/2 cup melted butter
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1/3 cup evaporated milk
- 1 tablespoon vinegar
- 4 tablespoon cocoa powder
- 1 tablespoon cornmeal
- Preheat oven to 425 degrees Fahrenheit.
- In a large bowl, mix the butter and the sugar.
- Add the vanilla, eggs, evaporated milk, and the vinegar.
- Stir until the mixture becomes lighter in color.
- Add the cocoa and the cornmeal and mix well.
- Pour into a prepared crust.
- Bake at 425 degrees for 10 minutes.
- Reduce the the heat to 325 degrees and bake for 45 minutes.
- Let cool completely before slicing.
Amount Per Serving: Calories: 312Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 127mgSodium: 139mgCarbohydrates: 41gFiber: 1gSugar: 39gProtein: 5g