Sugar and Spice Pie Crust

Tiffany Bannworth


This pie crust is a fantastic additional to any of your fall and winter baking!

Try it with both fruit and custard pies. It is a crowdpleaser.


★★★★★ 1 vote

1 pie crust
30 Min



  • 2 c
  • 1/2 c
    precreamed shortening
  • 1 Tbsp
    baking powder
  • 1/2 c
    vegetable oil
  • 1/2 c
    turbinado sugar
  • 1 Tbsp
    dark brown sugar
  • 1 Tbsp
    dark molasses
  • 1 Tbsp
  • 1 Tbsp
  • 1/4 tsp
    allspice, ground
  • 1 tsp
  • 1/4 tsp

  • 1
    egg white
  • 1 Tbsp
    turbinado sugar

How to Make Sugar and Spice Pie Crust


  1. Add all the ingredients to a mixing, but only half of the shortening. Mix until crumbly.
  2. Then add the shortening tablespoon by tablespoon until the consistency of a creamy pie crust dough. Stir well between each addition.
  3. Take batter and form in a ball. Place in freezer for 30 minutes.
  4. Then, roll out on a lightly floured cutting board.
  5. Cut and place dough into desired shapes. Add your filling. Then paint exposed dough with egg whites and sprinkle on additional turbinado sugar.
  6. Cover your entire pie with tin foil, until the last 15 minutes of baking. Then remove foil to allow the pie crust to crisp.
  7. If you forget the tin foil, you run the risk of blackening your exposed crust, but not cooking your filling all the way.

Printable Recipe Card

About Sugar and Spice Pie Crust

Dietary Needs: Vegetarian
Other Tags: Quick & Easy For Kids

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