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    You are in: Home / Recipes / Perfect Pie Crust Recipe
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    Perfect Pie Crust

    Perfect Pie Crust. Photo by awalde

    1/3 Photos of Perfect Pie Crust

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Deantini's Note:

    This is my Mother-in-law's recipe and it is amazing. A delicious, flaky crust. The yield is for 3 pie shells. You can freeze the pie dough in balls or rolled out and placed in pie tins.UPDATE April 2011 - I am changing the yield to 6 pie shells instead of 3, since this is what you can get if you roll them thin and have no top/lid on the pie. If you want your crust thicker then you would get less yield

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    Serves: 48



    Units: US | Metric


    1. 1
      Mix together flour and salt; cut in the shortening.
    2. 2
      Add lightly beaten egg and vinegar to a 1 cup measure; fill to 1 cup mark with cold water.
    3. 3
      Gradually add liquid to flour mixture.
    4. 4
      Gather up into dough.
    5. 5
      Roll out.
    6. 6
      Bake at 450 degrees Fahrenheit for 5 to 10 minutes before adding filling of your choice.

    Ratings & Reviews:

    • on August 15, 2012


      This was real perfect and flacky and crunchy pie crust.
      At home I didn't mention that I was trying a new recipe and my husband said that he likes the crust.
      My pie mold is big (about 14 inches) so I prepared 4 portions with the proposed quantity.
      I filled it with 4 fried onions, fried beef salami, 6 cheese slices and a mixture of 3 eggs, 1 1/2 cup of milk, 1 tablespoon flour salt, pepper and nutmeg.

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    • on April 14, 2011


      I forgot to rate this recipe. This is my go to recipe everytime. It's always comes out perfect.I usually split the dough in 6 and make one pie and freeze the others for when I need to make a pie.

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    • on March 28, 2011


      This is a wonderful pie crust! I have never made a recipe for pie crust that makes 3 pie crusts. It really gives your arm a workout! :) However, it is nice to have that extra pie crust to freeze for later. I had no trouble rolling out the pie crust. I did not have to use all of the water, though. This turned out flaky and tasty. I used two crusts for a cherry pie and the other for a French silk pie. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Perfect Pie Crust

    Serving Size: 1 (25 g)

    Servings Per Recipe: 48

    Amount Per Serving
    % Daily Value
    Calories 137.2
    Calories from Fat 87
    Total Fat 9.6 g
    Saturated Fat 2.4 g
    Cholesterol 3.8 mg
    Sodium 98.6 mg
    Total Carbohydrate 10.9 g
    Dietary Fiber 0.3 g
    Sugars 0.0 g
    Protein 1.6 g

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