This crust melts in your mouth! Recipe can be cut in half.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place flour in a large bowl. Cut in shortening and butter until mixture is crumbly.

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  • In a separate bowl, mix together egg, sugar, salt, and lemon juice. Make a well in the center of flour mixture. Pour in all of egg mixture and half of ice water. Stir gently with a fork, adding more water as needed, just until mixture forms a ball.

  • Turn dough onto a floured surface and cut into 4 equal portions. Knead each piece briefly and shape into a disc. Chill 1 hour before rolling out.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

292 calories; 19.1 g total fat; 35 mg cholesterol; 188 mg sodium. 25.6 g carbohydrates; 4.6 g protein; Full Nutrition

Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/06/2012
A simply beautiful perfect pie crust. Easy to roll out (even easier to mix since I used the food processor) rich and flavorful thanks to the egg butter and sugar; tender and flaky. A light egg wash of a beaten yolk and a little water gave this beautiful crust the beautiful golden sheen it deserved. One of the best and easiest crusts I've ever tried. Read More
(32)

Most helpful critical review

Rating: 2 stars
03/26/2015
Because it was called Perfect Pie crust I tried it. It was awful! I've made a lot of pies in my life but have never fought with a pie crust like this one! Wouldn't roll out right kept breaking into pieces. I literally had to piece the crusts together in the pie pans. Read More
(2)
65 Ratings
  • 5 star values: 55
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
05/06/2012
A simply beautiful perfect pie crust. Easy to roll out (even easier to mix since I used the food processor) rich and flavorful thanks to the egg butter and sugar; tender and flaky. A light egg wash of a beaten yolk and a little water gave this beautiful crust the beautiful golden sheen it deserved. One of the best and easiest crusts I've ever tried. Read More
(32)
Rating: 5 stars
05/06/2012
A simply beautiful perfect pie crust. Easy to roll out (even easier to mix since I used the food processor) rich and flavorful thanks to the egg butter and sugar; tender and flaky. A light egg wash of a beaten yolk and a little water gave this beautiful crust the beautiful golden sheen it deserved. One of the best and easiest crusts I've ever tried. Read More
(32)
Rating: 5 stars
12/17/2007
I agree with the other reviewers that this pie crust is absolutely wonderful. Great taste texture AND very easy to work with. I use this recipe to make Old Fashioned Apple Dumplings by Micki. If you're making pie crust for the first time this is a good one to start with...you can't mess it up. It's super easy and super delicious. Your diners will be impressed. I used all butter...no shortening (my family can't have shortening). And when I cut the recipe in half I beat one egg and simply pour half of it down the drain. I use King Arthur all-purpose unbleached unbromated white flour. Absolutely delicious! Thank you SO very much for sharing this recipe! Read More
(27)
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Rating: 5 stars
01/28/2007
This pie crust rolled out velvety smooth and was an absolute pleasure to work with. The crust is slightly sweet with a hint of lemon. This has to be one of the flakiest most tender pie crusts I've ever made and it will be my go-to crusts for fruit pies. Read More
(20)
Rating: 5 stars
11/30/2008
We used all butter. It turned out great! A simple reliable easy to handle pie crust. Will use again! Read More
(12)
Rating: 5 stars
01/29/2003
it was a hit with the kids they ate it with whip cream Read More
(10)
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Rating: 5 stars
10/14/2008
I used butter but it turned out great! Nice flaky crust. It was so easy too I could hardly believe it! Read More
(8)
Rating: 5 stars
12/08/2008
I used this recipe for ALL of our Thanksgiving pies and they turned out great! I also used it for a chicken pot pie (I cut the sugar in half) also awesome. Read More
(8)
Rating: 5 stars
12/26/2008
My first attempt at pie crust and it turned out great! I had been nervous to try but it was painless! Thanks for a great recipe! Read More
(5)
Rating: 5 stars
06/30/2013
This is the third pie crust I've made from this site and even better than the last one which I gave rave reviews. Aside from being delicious it was absolutely the easiest pie crust dough I've ever worked with. So smooth! I rolled it out on parchment paper and used very little flour to prevent sticking and it didn't stick at all not to the parchment and not to the rolling pin. Shortening isn't fit for human consumption so I used lard and butter instead. I might try all butter next time. I used a frozen stick of butter which I then grated. The lard was chilled in the fridge before using. I also used my KitchenAid mixer with the whisk attachment to cut in the butter and lard then mixed the rest in with a large fork then by hand. This will be the only crust recipe I use from now on. Thanks for posting it!! Read More
(5)
Rating: 2 stars
03/26/2015
Because it was called Perfect Pie crust I tried it. It was awful! I've made a lot of pies in my life but have never fought with a pie crust like this one! Wouldn't roll out right kept breaking into pieces. I literally had to piece the crusts together in the pie pans. Read More
(2)