Auntie Irene's Foolproof Pie Crust (Small Batch)

Total Time
10mins
Prep 10 mins
Cook 0 mins

I failed miserably at making pie crusts until I found this one. It's the only one I've used since. The vinegar helps tenderize the dough with no aftertaste when it's baked. This dough makes enough for 4-6 crusts. For a large batch (20-30 crusts) recipe, see Auntie Irene's Foolproof Pie Crust (Large Batch). This is the pie crust my mother used when she annually made hundreds of pies for the county fair pie booths of her church and the local Sr. Center, though she used the large batch. Time is for preparation only.

Ingredients Nutrition

Directions

  1. Cut first four ingredients together until crumbly; set aside.
  2. Put vinegar in 2 cup liquid measuring cup.
  3. Fill to 1/2 cup mark with cold water.
  4. Add egg and beat with fork.
  5. Drizzle over dry ingredients; stir with fork.
  6. Turn onto lightly floured board and knead approximately 5 times, until no longer "sticky".
  7. Divide by 1/2-3/4 cup measure.
  8. Roll out on a lightly floured surface, using as little flour as possible and handling as little as possible.
  9. Bake empty shells at 400°F for 10-12 minutes on the bottom rack of the oven.
  10. Cooking pies on the bottom rack of the oven will help prevent over browning of the top and soggy crusts on the bottom.
  11. This dough freezes extremely well; simply flatten divided dough into a disk and put into a Ziploc bag, removing all air; thaw in fridge and roll out as directed.

Reviews

(4)
Most Helpful

Thank you Mom! I couldn't find my cookbook and wanted to make a pie. Thanks so much for posting this recipe!!!

S_Mama0608 August 13, 2008

This piecrust is very easy to work with and makes a good crust. I found the liquid to dry ingredients were exact, not too much, as a previous reviewer stated. The crust was not as flakey as I'd have liked, but my family loved it...and I loved how easy it was to manipulate.

NeverEnoughThyme November 27, 2005

I've used this method before, and it does work. Sometimes I need more liquid, sometimes, less. I think it may have to do with the humidity in the kitchen(?) For a "fool-proof" crust, its a good way to go. For a 5* pastry, you need technique, and European Style butter. A little baking soda is a good trick, too...But we are not always in the mood to fuss with the more complex methods :)

justcallmejulie January 29, 2005

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