64 Ratings
  • 5 star values: 55
  • 4 star values: 6
  • 2 star values: 2
  • 1 star values: 1

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

Directions

  • 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 (55)

Read All 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.
(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.
(2)
64 Ratings
  • 5 star values: 55
  • 4 star values: 6
  • 2 star values: 2
  • 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.
(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!
(27)
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.
(20)
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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!
(12)
Rating: 5 stars
01/29/2003
it was a hit with the kids they ate it with whip cream
(10)
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.
(8)
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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!
(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!
(5)
Rating: 4 stars
08/06/2010
I find this pie crust beautiful but I'm perplexed by the recipe instructions. I don't understand gently stirring the butter and shortening into the flour with a fork and this created quite a chunky mess. There were bits of shortening and flour well after kneading for 10 minutes! All the same it makes a fine pie crust and it's very pretty.
(5)