Pie Crust

Recipe by Gabby Abby

This is a must around the holiday season! You make one "Mix" and use it to create some of the most tender, flaky pie crusts you'll ever eat. It is easy, and saves you lots of valuable preparation time. Use this mix if making more than one pie crust.

Top Review by Sydney Mike

Since I'm planning on making a handful of pies by the last week of November, I decided to cut this recipe in half as a trial run, then immediately made one crust for a simple apple pie! Gotta tell you, it beats what I've been doing all these years, & it'll be a lot easier when I get ready to make several pies at once! Thank you for a great recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

Ingredients Nutrition


  1. "Flakey Pie Crust Mix".
  2. Add all dry ingredients into a large mixing bowl and cut in the shortening until it is crumbly. Pour mix into two 1 gallon size zip-lock bags and store in the refrigerator until you need to use it. It should stay good in the fridge for up to one month.
  3. "Pie Crust"
  4. Place the "Flaky Pie Crust" mix into a mixing bowl. Add the beaten egg and ice water and vinegar together, and then using a pastry cutter, mix the dough together. Once the dough has been mixed together, remove from the bowl and work it with your hands to form a nice soft ball of pie crust dough. Roll out and shape into pie crust.

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