This crust was used by Elsie Hack to win the 1978 Ohio State Fair pie baking contest. (It was wrapped around an apple pie.) Because the crust is very flaky when baked, it is a bit difficult to roll and handle, but well worth the effort.

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Recipe Summary

Servings:
24
Yield:
1 - 9 inch double or 3 single crusts
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix flour and salt. With a pastry blender, cut in the shortening until pea-sized.

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  • Beat together egg, vinegar and water. Mix liquid with flour mixture, using a fork, until mixture forms a ball (Note: add liquid one tablespoon at a time. You probably will not use all of it.)

  • Roll out on lightly floured pastry cloth with cloth covered roller.

  • Brush the crust with milk and sprinkle with sugar before baking.

Nutrition Facts

154 calories; protein 1.9g 4% DV; carbohydrates 11.9g 4% DV; fat 11g 17% DV; cholesterol 7.8mg 3% DV; sodium 51.8mg 2% DV. Full Nutrition
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Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/07/2007
Wow!! Super easy pie crust recipe. For those who think it is hard to work with, after you mix, dump into a ziplock back, mush it all together in one lump and refridgerate it for 1 hour and it is super easy to work with after it cools. Thanks!! Read More
(97)

Most helpful critical review

Rating: 3 stars
07/19/2011
Don't remember Read More
(3)
55 Ratings
  • 5 star values: 45
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
11/06/2007
Wow!! Super easy pie crust recipe. For those who think it is hard to work with, after you mix, dump into a ziplock back, mush it all together in one lump and refridgerate it for 1 hour and it is super easy to work with after it cools. Thanks!! Read More
(97)
Rating: 5 stars
08/02/2007
This is practically a no-fail pie crust recipe although I agree with a previous reviewer that you have to be careful not to overwork it. I get three single crusts from this recipe. My tweak is that I use 1.5 cups of shortening (or a mixture of shortening and butter) to 3 cups of flour and increase the vinegar to 1 tablespoon. Sometimes I'll even add in a 1/4 tsp of baking powder per cup of flour I find that makes it even more tender. Read More
(63)
Rating: 5 stars
12/08/2002
EXCELLENT TO WORK WITH DOES'T FALL APART WHEN HANDLING. CAN BE OVERWORKED MORE THAN STANDARD CRUSTS WITHOUT RISK OF TOUGHENING. VERY FLAKY WHEN BAKED AND THE BOTTOM CRUST BROWNS WITHOUT FAIL. THIS IS THE ONLY CRUST RECIPE I USE AND PEOPLE WHO HAVE TASTED MY PIES RAVE AND ASK ME FOR THE RECIPE. Read More
(45)
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Rating: 5 stars
04/01/2009
This is my favorite new crust recipe. I did change it a bit because I like both butter (3/4 cup) and (1/2 cup) shortening. I also added a teaspoon of sugar. I blind baked it @ 450 for 8 min. with weights & then remove the weights for 5 more minutes. Read More
(26)
Rating: 5 stars
10/16/2008
This crust was incredible with "Apple Pie by Grandma Opel" by MOSHASMAMA. It worked great I just followed the directions and didn't even freeze the shortning or anything. My 3 year old took a little bit and worked it over and over and over as only a 3 year old can and when I eventually rolled it out and baked it with cinnamon sugar it was still incredible. The texture is so addicting. It's amazing. It's a different kind of flaky than the traditional pie recipe delivers. It's more of a melt-in-your-mouth kind of flaky. It's wonderful! I did brush the bottom with egg white before adding pie filling. I don't know whether it made a big difference but the end result was absolute perfection! Read More
(24)
Rating: 5 stars
01/25/2008
I was leery of the crust ingrediets I worried over nothing the crust on my pies have to be hands down the best I've had they browned beautifully and were so flaky. I found the crust a little difficult to handle it tore easily but patching didn't hurt it a bit. This crust recipe is well worth the effort I won't bother with other crust recipes again. Read More
(12)
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Rating: 5 stars
02/21/2003
By far - my favorite crust recipe. Read More
(10)
Rating: 4 stars
11/29/2010
This will wait in the frig for weeks. Much better than ready made crust. I roll mine out between sheets of wax paper instead of a floured board Read More
(9)
Rating: 5 stars
05/10/2010
Used this today for a strawberry pie crust. Makes two 10 inch crusts one I froze. It was very sticky so sandwiched it between 2 sheets of floured wax paper to roll it. worked great. Needs chilling at least 30 min before rolling. Please do not use your hands to mix but the wax paper to mound it into 2 balls the heat from your hands will cause the fat to melt and be tough have your fat water and eggs cold when you use them This was a good crust. Read More
(8)
Rating: 3 stars
07/19/2011
Don't remember Read More
(3)
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