I found this recipe years ago, and have not made any other since. This dough freezes very well.

Lenn

Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
24
Yield:
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
  • Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.

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  • Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.

  • Wrap with plastic and chill in a refrigerator until ready to prepare.

Nutrition Facts

126 calories; protein 1.6g; carbohydrates 10g; fat 8.9g; cholesterol 7.8mg; sodium 27.5mg. Full Nutrition
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Reviews (233)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/24/2007
I have used this recipe for years, but there is one little difference. I add a scant teaspoon of salt. It helps the taste of the crust. Read More
(220)

Most helpful critical review

Rating: 3 stars
11/02/2011
A bit more difficult to work with than my usual recipe (without vinegar). The taste was good however I had difficulty achieving the proper elasticity. Read More
(6)
284 Ratings
  • 5 star values: 237
  • 4 star values: 26
  • 3 star values: 13
  • 2 star values: 2
  • 1 star values: 6
Rating: 5 stars
11/24/2007
I have used this recipe for years, but there is one little difference. I add a scant teaspoon of salt. It helps the taste of the crust. Read More
(220)
Rating: 5 stars
11/25/2004
This was my mom's piecrust recipe and I'm sure she's in heaven baking pies for the angels...she made the best pies in the world (in my humble opinion)! This recipe is the best. Read More
(145)
Rating: 5 stars
06/07/2006
The title says it all...awesome. I used the butter flavored shortening like another reviewer suggested. Worked perfectly. Thanks for the post. Read More
(95)
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Rating: 5 stars
06/19/2008
Thank you! Thank you! I didn't grow up in North America and was therefor not familiar with making pies. Since I married a Canadian an am living in Canada I tried repeatedly to master the pie crusts. Usually my pie crusts didn't turn out so great, so I usually used the pre-made frozen or the Pillsbury one, which is not too bad. Yesterday I tried out this recipe with Chicke pot pie and this has been the yummiest crust. Even my 6-year old ate 2 pieces of the pie and the crust, which she used to leave behind on the plate. It really worked for me. Now I feel I can finally make a pie that is completely homemade and I feel this is a great achievement. Thanks a million, it went into my keeper box. Read More
(62)
Rating: 4 stars
11/25/2011
Nice recipe with an accurate proportion of ingredients...except for the salt. Unfortunately, then, while the egg gave it richness and the vinegar (I used vodka) flakiness, it lacked taste. I think it could use a teaspoon of salt instead of the 1/4 teaspoon called for. Read More
(61)
Rating: 5 stars
06/02/2005
My grandmothers recipe for the perfect pie crust too- Honestly folks, you need to give this simple and beautiful recipe a try! Best pie crust ive ever used or eaten, and it keeps so well in the fridge. Read More
(56)
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Rating: 5 stars
07/20/2007
This is a great no fail pie crust. I went on the advice of another reviewer and used butter flavored shortening and it turned out great. This is now my stand by pie crust! Thanks so much for sharing! Read More
(39)
Rating: 5 stars
06/07/2006
Excellent Recipe! I used butter flavor shortening for a little more richness and color, and it turned out beautifully. (Gets raves!) Also, as reported it is enough for a double crust pie and an additional single (I used the extra to make a quiche.) Read More
(29)
Rating: 5 stars
09/28/2007
Also my mother's favorite - easiest crust I've ever made. Best if you chill the crust before baking. Read More
(24)
Rating: 3 stars
11/02/2011
A bit more difficult to work with than my usual recipe (without vinegar). The taste was good however I had difficulty achieving the proper elasticity. Read More
(6)
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