Easy Pie Crust Recipe

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This easy pie crust recipe is Grandma's tried-and-true favorite! Made with shortening, egg and vinegar, this tender, flaky homemade pie crust requires no chilling and makes enough dough for two crusts. Perfect for all your favorite pies!

Prep Time15

Cook Time20

Total Time35

Course: 500+ Best Dessert Recipes

Keyword: dessert, pie, pie crust, recipe

Servings: crusts

Author: Carrian Cheney

Equipment

Ingredients

3 Cup Flour
1 teaspoon Salt
1 ¼ Cup Shortening chilled, I prefer butter flavored if you have it!
1 Egg
1 Tablespoon Vinegar
Ice Cubes
½ Cup Cold Water

US Customary - Metric

Instructions

Cut together the flour, salt and crisco until it looks like corn meal.
3 Cup Flour, 1 teaspoon Salt, 1 ¼ Cup Shortening
Then, in a 1 cup measuring cup, combine 1 egg (slightly beaten), and vinegar.
1 Egg, 1 Tablespoon Vinegar
Add a couple of ice cubes up to 3 or 4 to another cup, add 1/2 cup full of water, and let the water get really cold, remove the ice cubes and add 1/2 cup water to the egg and vinegar.
Ice Cubes, ½ Cup Cold Water
Combine the wet and dry ingredients & stir with a fork until combined.
Then use your hands to divide into two dough discs and wrap one in saran wrap and a plastic freezer bag to freeze for future use.
Roll the other disc out. Once it is rolled out to the right size, I like to fold it in half and then in half the other way. Then you can pick it up & put it in the pie dish, and unfold it.
Trim the edges to a uniform length, slightly larger than the pie dish.
Pinch the dough between your fingers to form a zig-zag.
Use a fork to poke holes throughout the bottom and sides of the crust if you're blind baking the crust.
Bake according the directions for your particular pie. *See notes below for instructions on blind baking a pie crust.

Video

Notes

*How to Blind Bake a Pie Crust - head to our Lemon Meringue Pie post for all the details on blind baking a crust.

Nutrition