Perfect Pie Crust

"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"
photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
photo by gailanng photo by gailanng
photo by NoraMarie photo by NoraMarie
Ready In:
6 pies




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

Questions & Replies

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  1. This was real perfect and flacky and crunchy pie crust.<br/>At home I didn't mention that I was trying a new recipe and my husband said that he likes the crust.<br/>My pie mold is big (about 14 inches) so I prepared 4 portions with the proposed quantity.<br/>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.
  2. Is this your family's secret recipe that's no longer secret? lol Almost of shortbread texture and quality. Easily rolled between 2 pieces of plastic wrap and used with recipe #329341. I do love to bake, but my hips hate me for it. Made for Everyday Is A Holiday.
  3. 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.
  4. 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!
  5. This pie crust was very tender and flaky. I just had problems rolling it out, I think I got it to moist. Will try it again. Used it for recipe #429498 #429498 by CarrolJ. Thank You. Made for ZWT 6 the No-Nonsense Nibblers.



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