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perfect pie crust

StillWild avatar
Recipe by
Donna Graffagnino
@StillWild
Bayou Country, LA

This recipe seriously can not go wrong! No matter how much this dough is handled it is always flaky and tender even if scraps need to be re-rolled. It makes 5 single pie crusts and will last forever in the freezer. Just wrap well in plastic and take out about an hour before you want to use it. Use it for quiche, hand pies and dessert pies too.

yield 5 single pie crusts
prep time 50 Min
cook time 15 Min
method Bake

Ingredients For perfect pie crust

  • 4 c
    flour
  • 1 3/4 c
    crisco shortening
  • 1 Tbsp
    sugar
  • 2 tsp
    salt
  • 1 Tbsp
    vinegar, white or cider
  • 1 lg
    egg
  • 1/2 c
    water

How To Make perfect pie crust

  • 1
    Using a fork or pastry blender, mix together the first 4 ingredients.
  • 2
    In a separate dish, beat the remaining ingredients. Combine the 2 mixtures, stirring with a fork until all ingredients are moistened.
  • 3
    Divide into 5 parts and shape into balls.
  • 4
    Chill for 30 minutes before rolling out or wrap and freeze.
  • 5
    For a filled pie, bake at temperature indicated in recipe you are using. For unfilled pie, bake at 450* F for 15 minutes.
  • 6
    *NOTES: Be sure to use exact measures, leveling off with a knife. Dough can be left in the refrigerator for up to 3 days. It remains soft and can be taken out and rolled at once, or it can be frozen until ready to use (thaw until soft enough to roll).
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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