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

    Pie Crust. Photo by Olive*

    1/1 Photo of Pie Crust

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Olive*'s Note:

    I have been making this pie crust for 30 years. Using the wax paper to roll the crust out makes a perfect pie crust every time. I found it in a local church recipe book. It is flakey and very tasty!

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    Units: US | Metric

    pie crust


    1. 1
      In a mixing bowl, combine the flour, salt and Crisco. Cut Crisco into the flour with a pastry blender or a fork until mixture is crumbly.
    2. 2
      In a small dish, add yolk, vinegar, & water; blend well with a fork. Add liquid to flour mixture and blend well with a fork until dough is thoroughly incorporated then use your hands to work it together to form a ball. Divide the dough in half to make 2 balls.
    3. 3
      Place one ball of dough between 2 sheets of waxed paper and roll it out with a rolling pin; rolling it a little larger than the size of your pie pan. Remove top piece of waxed paper and then gently flip over the dough onto your pie pan. Remove waxed paper and gently shape the dough into the pie pan. Trim excess dough off. Repeat with second half of dough. Bake according to pie recipes.
    4. 4
      Note: You can get 3 pie crusts out of this depending on how thin you roll your crust out. I personally like a thicker crust. And -- If there are any scraps of crust left over, you can roll it out and put them on a cookie sheet; sprinkle with sugar and bake untill golden. A very tasty treat.

    Browse Our Top Crusts/Pastry Dough Recipes

    Ratings & Reviews:

    • on January 13, 2011


      I have to admit that I was a little skeptical of the vinegar, especially because I could smell it faintly as it was cooking, but this crust turned out beautifully. I have only used it for pot pies, but only because homemade pot pie is a staple in our house in the winter. I was especially happy that I didn't have to let it rest for 30-60 minutes, which makes it much easier to throw dinner together quickly. Ihave already used his crust 4 times. I love it, and it is now the only crust I will make. Very happy. Thank you thank you thank you thank you thank you!

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    • on November 25, 2010


      great recipe! easy and quick. i used my food processor. thanks!

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    • on October 13, 2010


      Wow! This crust was so easy and good!! I will never roll out crust again without waxed paper. What a difference!! I wasn't sure about the dough ball because it seemed dry, but it was perfect when rolled out. Super easy to transfer to the pie plate and no cracks or tears. My husband usually makes the pie crust but now I have something to show him!

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

    Read All Reviews (5)


    Nutritional Facts for Pie Crust

    Serving Size: 1 (344 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1614.5
    Calories from Fat 957
    Total Fat 106.3 g
    Saturated Fat 26.6 g
    Cholesterol 94.4 mg
    Sodium 1171.0 mg
    Total Carbohydrate 143.3 g
    Dietary Fiber 5.0 g
    Sugars 0.5 g
    Protein 20.5 g

    The following items or measurements are not included:

    wax paper

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