Total Time
25mins
Prep 20 mins
Cook 5 mins

I have used this for many diffrent types of pies. I finally found one my family likes!

Ingredients Nutrition

Directions

  1. Sift flour and salt into a mixing bowl. Using a pastry cutter, cut in shortening until until particles are the size of small peas.
  2. In another bowl, combine egg, water and lemon juice. Sprinkle over dry ingredients tossing and stirring with a fork until mixture is moist enough to hold together.
  3. Divide in half; shape into 2 flat balls.
  4. Roll.
  5. Makes 1 8 or 9 inch 2-crust pie.
Most Helpful

5 5

I have used this recipe for years as our regular pie crust. It is easy and tastes great. This is the one my mom taught me when I was learning how to make pies as a child by her side.

5 5

Very easy and great tasting. Will use this as my regular next time. I liked that you didn't have any chilling time required and it was easy to roll too.

5 5

I think this is the first pie crust I have made that had egg in it. Flaky crust. I used this crust to make your Strawberry-Rhubarb Pie #7553. Thanks Coffeemom. Bullwinkle.