Old-Fashioned Pie Crust

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This pie crust recipe came from my mother who got it from her mother. I’ve noticed that it’s similar to a lot of people’s recipe they got from their grandmothers. I think our grandmothers all had the same pie crust recipe! It was simple and so good! My grandmother used lard from pigs they raised. Someday I hope to do the same thing. Until then I use vegetable shortening. And as much as I don’t like the ingredients in vegetable shortening, I just haven’t found anything that makes a better pie crust. Unbeatable! 

The vinegar is supposed to help with the flakiness of the crust. I have never added sugar and it doesn’t need it. This crust has helped me win many a pie contest. I hope y’all enjoy it and it becomes a treasured part of the family recipe box. ♥️

Ingredients needed:

• cold water, don’t worry about it being ice water 
• egg
• vinegar – I usually use white vinegar but apple cider vinegar works too 
• salt
• shortening – I always use vegetable shortening but you can use butter or lard 
• all-purpose flour

How to make the pie crust:

• With a fork, whisk together the water, egg, vinegar, and salt in a mixing bowl.
  
• Add the shortening next  and then 3 cups flour.
• Mix together well with a fork or pastry cutter and then finish working the dough with your hands till it forms a good ball. Add the 4th cup of flour as needed. Most of the time I only use about half of it. Don’t over-mix the dough.
  
• Use the dough right away or store it in a ziplock bag in the fridge. Or you can divide it into single crust servings and freeze it. To freeze, I wrap the ball of dough in plastic wrap and then place it in a freezer bag. 
• Yield: 3-4 single crusts depending on the size of your pans

Tools that help make beautiful pies:

• a pastry cutter
• a good quality rolling pin, this one is beautiful and makes a great gift 
• nice pie pans 
• a lattice pie top cutter, optional but fun 

Here’s to all the many beautiful pies you’re going to bake! 
~Rachel Ballinger 🥧💕

Rachel Ballinger

Old-Fashioned Pie Crust

This classic pie crust recipe makes a flaky delicious and dependable pie crust every single time.

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Servings: 3 Single Crusts

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1/2 cup cold water
• 1 egg
• 1 Tbsp vinegar
• 1 tsp salt
• 1 1/2 cup vegetable shortening
• 3-4 cups flour

Method

 

1. With a fork, whisk together the water, egg, vinegar, and salt in a mixing bowl. Add the shortening and 3 cups flour. Mix together well with a fork or pastry cutter and then finish working the dough with your hands till it forms a good ball. Add the 4th cup of flour as needed. Most of the time I only use about half of it. Don't over-mix the dough. Use the dough right away or store it in a ziplock bag in the fridge.

Notes

-If using freshly ground wheat flour, use soft wheat berries.
-You can substitute the shortening for butter for a healthier option.
-Times four the recipe to use an entire 3 lb. can of shortening.
-Freeze extra pie dough by dividing it into individual pie crust size and wrapping in plastic wrap and then putting it in a freezer bag. Pull it out of the freezer a couple hours before wanting to use it and let it thaw at room temperature.