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.

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. ♥️

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Old-Fashioned Pie Crust

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

Course Dessert

Cuisine American

Keyword dough, Pastry, pie, pie crust

Servings 3 Single Crusts

Author Rachel Ballinger

Ingredients

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

Instructions

• 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.

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