Total Time
8mins
Prep 8 mins
Cook 0 mins

I won't eat any other kind; my grandma, mom, and aunt make this, and until I was 11, I didn't know there WAS another kind. Good both in desserts (sprinkle top with sugar for a two-crust pie) and main dishes (really good with pot pie). Don't go substituting for the shortening, unless you use lard. Lard and shortening are 100% fat, while butter and margarine are only 80% fat. It won't work right, trust me. To freeze, flatten individual crusts into discs about 1/2 to 3/4 inch thick, wrap in waxed paper, and freeze in airtight freezer bags with all the air squeezed out. To defrost, let sit out, don't do it in the fridge or it'll get too dry. It doesn't have to completely defrost before you use it; just start rolling as it's starting to soften and it'll speed the process. Makes 4 pie crusts (enough for 4 one-crust pies or 2 two-crust pies). Also good for pasties, turnovers, etc.

Ingredients Nutrition

  • 3 cups flour
  • 1 teaspoon salt
  • 1 14 cups shortening
  • 1 tablespoon white vinegar
  • 5 tablespoons ice water (put water with ice in a bowl before you start cooking and spoon it out with a Tbsp. to measure)
  • 1 egg

Directions

  1. Mix salt with flour.
  2. With pastry cutter or fork and knife, cut shortening into flour mixture until the mixture resembles coarse crumbs. Make sure there are no large pieces left.
  3. Add egg and knead in just until mixed.
  4. Quickly add vinegar and ice water all at once.
  5. Knead until dough is a cohesive, homogenous ball that just begins to pull away from sides. (Flour hands if necessary.).
  6. Divide into four equal balls for immediate use or to freeze. If it's a warm day, you may need to chill the dough just a few minutes to make it easier to roll.
Most Helpful

This is also my grandmother's recipe. The only change that I have made to it is to use butter flavored shortening. The amount of water does depend on the flour moisture content so it can take from 3 - 5 Tbs of water.

suzyhomebaker April 28, 2007

Thanks to your response to my post I gave your family recipe a try. I used this for Bev's Apple Pie and this was a memorable crust, perfectly tender, flaky, and sturdy. I used 4 tablespoons of the water/vinegar liquid. I'll be making pumpkin next. Roxygirl

Roxygirl in Colorado September 26, 2005

Excellent flavor but I only got 2 thin, 9 1/2" pies out of this. I also used half Crisco and half butter flavored Crisco.

robinmsu November 29, 2015