Quick & Easy Pie Crust Made From Scratch Step-By-Step Picture Book Recipe

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 any picture on this page 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


(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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