Perfect Pie Crust

5 from 29 votes

I've been making pies since I was a kid, but this recipe for pie crust is the best I've ever found. It's flaky, light and delicious. No need to chill the dough after you mix it, just roll it out between two sheets of waxed paper and a dusting of flour. Best yet, it makes enough for 4 or 5 pies. In the mood for another dessert? How about cheesecake? Baked Vanilla Cheesecake is a family favorite!

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Servings: pie crusts

Calories: 930kcal

Author: Melinda O'Malley Keckler

Ingredients

½ cup water
1 egg
1 tablespoon white vinegar
4 cups flour
1 tablespoon sugar
1 teaspoon salt
1 ½ cup shortening

Instructions

Combine

Combine water, egg and vinegar in a small bowl or glass measuring cup and set aside.
Mix the flour, sugar, salt and shortening until crumbly using either a fork or a pastry blender. Add the liquid from bowl or measuring cup and mix until moistened.

Assemble Crusts

Divide dough into five equal portions (or 4 portions if you are making deep dish or larger sized pies) and roll out between two sheets of waxed paper with a light dusting of flour between each layer.
Assemble pies and bake following the directions for each recipe.
If making a double crust pie, use a sharp knife and place about six slices in the top crust to allow the steam to release during cooking, then brush the top crust with a little milk and sprinkle with a teaspoon or so of sugar. Bake for about 30 minutes, check after 15 minutes to be sure the crust isn't browning too fast. If it is, cover with foil until the pie starts bubbling from the steam vents in the crust. Some pie fillings will take longer than 30 minutes so be sure to keep an eye on the pie to ensure the crust doesn't burn.
Please Note: The nutritional information below reflects data for one ENTIRE, single layer of pie crust.

Notes

These pie crusts are freezer-friendly. Once you divide the dough into four or five portions, pat them into flat rounds and wrap them in wax paper. Place each rolled portion in a zipped freezer bag, write the date on the bag and freeze until you're ready to make pies. The crust defrosts in the fridge, it takes about 8 hours. Use a single pie crust to make a delicious Pumpkin Pie with Sweetened Condensed Milk.

Nutrition