You want the kind of pie crust that delivers unbeatable flakiness and melt-in-your-mouth tenderness without fuss, fancy gadgets, or waiting hours for dough to chill. This old-fashioned recipe relies on just three pantry staples, making it a quick and reliable base for any pie: sweet, savory, or both. What sets this apart? It harnesses the secret that mid-century bakers adored: vegetable shortening keeps things perfectly flaky, even on busy holiday mornings or weeknight dinners.
With batch baking in mind, this classic recipe takes only fifteen minutes from mixing bowl to rolling pin. Between the simplicity of ingredients and a proven 1912 technique, it’s no wonder generations keep coming back to it. Imagine tender bites, golden lattices, and buttery layers, all with zero stress.
So, if your kitchen needs a foolproof foundation for a potpie or a crowd-pleasing pumpkin pie, this is the crust you’ll reach for again and again.
A Taste of 1912: The Birth of One-Bowl Pie Crust
In the early 1910s, American kitchens changed forever with the introduction of Crisco - a breakthrough all-vegetable shortening promoted as pure, innovative, and the key to flawless baking. Cooks flocked to this new staple, eager for less mess and more consistent results. Imagine the sturdy flour tins, enamelware bowls, and a wooden radio crackling out Big Band tunes while pies baked in heavy cast-iron ovens. Groceries came in brown paper sacks from the neighborhood store, filled with essentials for making pie crust before supper.
Economically, pre-war households prized recipes that stretched ingredients and time. This crust empowered families to whip up impressive desserts with little waste and plenty of warmth. Whether for a church gathering, bridge club, or everyday comfort food, the three-ingredient method promised zero-fail results and memories that lasted long after the last crumb was served.
Why This Is the Best Old-Fashioned Pie Crust
The Easiest 3 Ingredient Pie Crust 1912 Recipe
This vintage 3-ingredient pie crust delivers a perfectly flaky, tender base for any sweet or savory pie. Made with simple pantry staples and an old-fashioned technique, it’s quick, reliable, and ideal for make-ahead holiday baking or family dessert traditions.
- Total Time: 15 minutes
- Yield: 2 - 9 inch pie crusts 1x
Ingredients
- 3 cups all-purpose flour
- 1 cup cold shortening, cut into pieces
- 1/2 to 3/4 cup ice-cold water
Instructions
- Combine the Flour and Shortening: In a large bowl, add your flour. Drop in the pieces of cold shortening. Using a pastry blender or two knives, “cut” the shortening into the flour. Keep going until the mixture looks like coarse crumbs with some pea-sized bits of shortening still visible. Those little pockets of shortening are what will create a beautifully flaky crust.
- Slowly Add the Water: This is the most important step for a tender crust. Start by sprinkling about half a cup of the ice-cold water over the flour mixture. Gently toss everything together with a fork. You’ll see the dough start to get a little shaggy and pull away from the sides of the bowl.
- Bring the Dough Together: If the dough still seems too dry, add more water just one tablespoon at a time. The goal is to use as little water as possible. The dough is ready when it just holds together when you press it between your fingers. It doesn’t need to be a perfectly smooth ball of dough; a slightly crumbly look is a good sign!
- Divide and Chill: Gently gather the dough and divide it into two equal halves. Pat each half into a flat disk, about 1-inch thick. Wrap each disk snugly in plastic wrap. Let the dough rest in the refrigerator for at least 30 minutes. This little rest helps the gluten relax and makes the dough much easier to roll out later.
- Roll Out Your Crust: When you’re ready to bake, take one disk of dough from the refrigerator. On a lightly floured surface, roll it out from the center to the edges until it’s about â…›-inch thick and large enough to fit your pie plate. Gently ease the crust into the plate, trim the edges, and it’s ready to be filled. Repeat with the second disk for your top crust or for another pie.
- Prep Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 198
- Fat: 13g
- Carbohydrates: 17.8g
- Protein: 2.4g
How to Make the Easiest 3-Ingredient Pie Crust
Recipe Variations
Step-by-Step: Freezing Pie Dough
Step 1.
After mixing your dough, divide and shape it into flat, 1-inch thick disks. Wrap each disk tightly in plastic wrap, smoothing out any air pockets to prevent freezer burn.
For added protection and longer storage (up to 3 months), place the wrapped disks in a heavy-duty freezer bag or wrap them in a layer of foil.
Step 2.
If you have space and prefer, you can roll out the dough to your desired thickness, dust lightly with flour, and stack the rolled sheets between layers of parchment or wax paper. Place these, too, in a freezer bag for easy removal and thawing.
Step 3.
If you like to prep for holidays or batch baking, shape the crust in a disposable pie tin, wrap well in plastic and then foil, and freeze. This allows you to bake directly from frozen without thawing, ideal for blind-baking or quick pies.
Step 4.
Thaw disks overnight in the fridge for best handling and roll out as usual. Rolled or plated crust can be baked from frozen or thawed for 15-30 minutes at room temp to soften slightly before filling.
Frequently Asked Questions
Roll from center out on a lightly floured surface, turning often.
Shortening offers maximum flakiness; butter gives richer taste. Combine for balanced results.
Usually too little water or chilling too long—sprinkle with a touch more water and rest briefly
Not at all. A fork or two knives work just fine; shop our favorite blenders for extra speed.
Wrap tightly and refrigerate for three days, or freeze for up to two months.
Bake on a lower rack, and consider blind-baking if using juicy fillings.
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Share Your Pie Story
There was a season when pie crust felt like my kitchen nemesis! The dough would crumble and split, and more than once I nearly swore off homemade crust for good. But those imperfect attempts taught me patience and a kind of quiet persistence: each time it fell apart, I pressed it back together, dusted the flour off my hands, and tried again. Eventually, with enough practice, I found the rhythm: flour swirling in the bowl, cold shortening cut just right - and what once felt impossible became a small triumph in every flaky layer.
What’s the first pie you remember baking with someone special? Share your story below. If you tried this recipe, please leave a rating or review! It helps keep these kitchen traditions alive for the next baker.
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