Quick, Easy & Fully Flavorful Pie Crust Made From Scratch

Step-by-step picture book recipe shows how to make pie crust quickly and easily from scratch


What’s Thanksgiving without pie? You gotta’ have it!

Pie fillings are usually very easy. But what about the crust?

I used to think pie crust was too delicate and required being way too precise even to want to try to make it on my own. But last year I gave it a shot. My first crust turned out fine though it stuck like glue to the waxed paper as I rolled it out because I very purposefully blew off the part in the directions I used that mentioned refrigerating the dough before rolling it out.

No problem. Lesson learned. The step-by-step picture book recipe you can get here entirely for free by clicking this link shows how to make pie crust quickly, easily and with a full flavor that makes the crust much more than just a convenient container for your favorite pie filling.

Preparation Time: 10-15 minutes plus at least an hour refrigeration time

Cooking Time: depends on filling

Ingredients (for one 10-inch diameter pie)

  • 2 Cups Flour (I use whole wheat flour, but any flour will work)
  • 1⁄2 Teaspoon Salt
  • 1 Tablespoon Sugar
  • 4 Tablespoons Butter
  • 4 Tablespoons Canola or Vegetable Oil
  • 1 Tablespoon Vanilla Extract
  • Ground Cinnamon (optional but adds warm flavor for pumpkin or fruit filled pies)
  • Cold Water or Black Coffee (I like using coffee for more flavor but either will work)
  • Cooking Spray



  • Large Mixing Bowl
  • Measuring Cup
  • Table Knife
  • Fork
  • Large Cutting Board
  • Wax Paper
  • Rolling Pin
  • 10-Inch Diameter Pie Pan
  • Pot Holder or Folded Dish Towel

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