Okay peeps....let's make a pie! I promise it is not hard to do!

Let's introduce the ingredients; flour, ice water and Crisco. I would have normally used regular Crisco in the tub but, since I am not frying stuff, I picked up the sticks. They make this recipe a little easier because the side measurements are marked. I used butter but the original would be just fine. ONLY USE CRISCO!!

I grew up with pie crust as a part of my life. HA! That sounds bizarre doesn't it?!?!? I can remember us all getting together at my maternal grandmothers house when I was a little girl and making pie crust. My grandmother, mom and aunts would be mixing flour and Crisco in dishpans and them portioning them out. It was no big deal for each to have 20 crust to take home and put it in the freezer.

When I make a pie crust....I usually make more than one and then freeze the other.


1 C. flour
1/3 C Crisco
6 Tablespoons ICE WATER. It has to be cold!!

The other things you will need will be a bowl, fork, tablespoon and a pie crust cutter inner.

Put together your flour and Crisco.

Begin to work it in with your pie crust cutter. Keep working the Crisco in.

One it is worked in it will begin to look like this. The pieces are smaller than peas but larger than couscous!


Then you are going to add in 6 tablespoon of ice water. I do not use a measuring spoon. I use a good old tablespoon out of the drawer. ~grins~ cause that is the way I have known it to always be done! You will then use your fork and mix it around. The crust will begin to stick to itself if it is moist enough. Sometimes it depends on the weather outside! You can always add more water if it needs it.

Use your hands and bring your crust together. It should be soft and moist but not wet. There should not be any left over floury pieces at the bottom. If there is, you need more water.

Now isn't that a pretty little crust?!?!?! But it back into the bowl with a towel over the top and let it rest a few minutes. If you are going to freeze it, just pop it into a plastic sandwich bag and put it in your freezer.

When you get ready to roll it out, put a small amount of flour on your board and flatten out your dough a bit by hand before you start rolling. When you roll out your crust, work from the middle and roll away from you. Then you can start turning your crust and making it as round as you can. lol...mine is never round fyi.

When it is rolled out, turn your pie plate over on top of it to make sure it is big enough. Looks like I got a bit carried away with the rolling!

Then I put a little bit of flour on my crust and fold it in half and then in half again. This makes it so easy to put in your pan!

Now this is where my pics get wonky. It's hard to take when you are crimping! To crimp, put your thumb on the inside of your crust and apply pressure.

While applying pressure, your back two fingers will help make the crimp!
Now your will cut off the extra pie crust hanging over the side so that your pie will be neat. I can remember my mom holding the pie plate in one hand and twirling it around with a knife in the other hand cutting off the extra raw crust.

Then she would take those bits and pieces of crust and sprinkle sugar on them and cook them in the oven for me!


1 C. Sugar
1/4 C. Cornstarch
Pinch of Salt
1 TBS melted Butter
2 1/2 C. Buttermilk
2 Eggs
1 tsp Vanilla

Mix all ingredients together and pour into your raw pie crust. Bake at 350 for 1 hour until the middle is set.

Let COOL! This is where your patience comes in.

I like buttermilk pie and it is an easy pie to make. In hindsight, I should have done something more COLORFUL! I promise the pie is MUCH better than it looks!

~whispers~ if you are going to BUY a pie crust, buy the Marie Calendars cause it is the closest to homemade!!


  1. You make it seem so easy, Mindy! I can bake very well, but have never had much luck with pie crusts, or biscuits for that matter! I usually buy the Pillsbury folded crusts. You almost make me want to try again!

  2. Hmmmm... One side of my family made Crisco pie crusts. The other side swore by oil pie crusts... My 14 year old now makes a better pie crust than I do. :P

    But there is NOTHING like a fresh pie!

    BTW - we take the left over crust pieces that a trimmed off, combine them, re-roll them and make a cinnamon roll. Butter the dough generously, add bits of brown sugar and lots of cinnamon. Bake with your pie, take it out early and it will be GONE before the pie is done.... :)

  3. You can do it Annie! It sounds like humidity if it is a problem with crust and biscuits.

  4. Looks fabulous, but I must tell you that the proper name for the pie-crust cutter inner is a pastry blender.

  5. Anonymous2:27 PM

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  6. Where were you when I needed you Dijea??

    LOL...I will never remember that.

  7. Looks delicious, I may give it a whirl, but generally end up using my pie crust for stepping stones, soles of shoes, door stops - you know things suitable for its texture and wieght!

  8. Buttermilk pie is awesome, and muchly underappreciated this side of the Mason-Dixon Line.

  9. I bet you are right Chik! A lot of people go *buttermilk?? eeeewwwww*

    Just more for everyone else!

  10. You inspire me to make homemade crusts again! My grandma used to make homemade crusts that were the lightest, flakiest crusts I have ever tasted.

    I would love me some of that buttermilk pie, but I am a newly diagnosed lactose intolerant person. It's the udder truth.

  11. Udder truth ~snorts~ Funny

    Make some pie!!

  12. That's exactly how I make mine too! Crisco. I sometimes use the pastry cutter, depends on my mood. And you are so right about the feel. Cold is the key to flaky, not chewy, wet, doughy yucky crust.
    When it's real humid here I try to avoid making pies, even with the a/c on, it can get hard to handle. Even if I stick it back in the fridge. Sometimes it's worth tossing it and starting over. I grew up with pies too. Granny and Mom both made them. Not a whole lot of measuring, and a whole lot a eyeballing. I', like you, my pies are never "pretty" but they taste damn good!

  13. I've only tried once or twice to make a pie crust and failed miserably ... I must try the Mindy way. I have one of those butter cutter thingies too ... maybe I can put it to work here soon!

  14. Ayekah Crisco is the only way to go!

    My grandmother never measured. If I didn't I would just keep mixing and adding and end up with a mess!

  15. I miss my own kitchen and I can NOT wait to set it up and get to making some yummy stuff like this. I agree on the pie crust being home-made, but I have never seen the Marie Callendar's crusts before..really? In stores? There is so much I am learning from you.

    BTW...those kitchen items you have are so cute. I love the fun and cheerful nature in your spirit.

  16. I love to bake and I love pie. I have never been able to make a great pie crust. So,imagine my happiness when I seen your tutorial with photos! :D The amount of water to use has always tripped me up. I've alway had bits of floury pieces on the bottom of my bowl. Now I know! Thanks for the great pie crust tutorial! Oh, and your finished pie looks delicious. =)

  17. Happy I have found her crust at Wal Mart. One I saw a man looking at the pie crust clutching a shopping list in his hand. He looked bewildered. Said his wife sent him. I told him which one to buy. I think I might have saved his marriage. HA!

    Thank you so much for your compliment.

  18. Debra I want to see the pie you make!!

    You can do it!

  19. OMG, MG. That is my favorite pie. I will eat your innards if you eat my crust. See, a nice trade.

  20. BG I totally forgot to tell my readers that my kids are crazy weird and don't eat crust!

  21. 'zat anything like chess pie? It sort of sounds like it. Lolly somehow sent me over. I think you blog is adorable. Mine, not so much, but I'm almost funny.
    drop on by.

  22. Thank you Meg! It is very similar to Chess pie. In fact, I almost made that instead!

    I am going to look at your blog right now.

    I ADORE Lolly!

  23. I really like your blog! I'm a new author and have enjoyed this new experience. I find that it's the most difficult and most rewarding. I'm also a graphic designer and love having that creative outlet as well.
    Thanks for your post! I will be back for more updates. :-)

    Melissa Nielsen

  24. pie crust... bawaaa haaa. baking? such a foreign language you speaketh. me doth have crisco in fridge from previous pie tragedy... or pehraps tragic cookies used to play hockey.

  25. I am impressed. You should have your own tv show. Why not try out for the Next Food Network Star.
    And your pie is quite lovely, just the right doneness and lovely crimpping.Thanks!!!

  26. Oh, do you use the leftover pieces of pie crusts to make little cinnamon sugar thingsy?

  27. Hi Melissa and welcome! I will run over and check your blog out!

  28. Hot Cup try it can do this!!!

  29. Grace of course I use the left over for cinnamon sugar thingys!

    I would love to be on food network but I am not as well rounded (food technique wise) to do that.


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