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Grandma's Secret Pie Crust

By: Felicia Bass

"The secret's out! A great basic pie crust recipe."

Rate/Review | Read Reviews (185)

Servings (Help)

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Original Recipe Yield 2 crusts

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 1/4 cups shortening
1 egg, beaten
1 tablespoon distilled white vinegar
4 tablespoons water

Directions

In large bowl mix flour and salt. Cut in shortening with two butter knifes.
In separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
Roll out dough, and fit into two 9 inch pie pans.
Bake at 425 degrees F (220 degrees C) for 12 minutes.

Nutritional Information

Amount Per Serving Calories: 231 | Total Fat: 16.6g | Cholesterol: 13mg Powered by ESHA Nutrient Database

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Reviewed on Dec. 11, 2005 by KEZ

I read all 100 plus reviews and the main thing I came up with was that chilling the dough for...

Reviewed on Nov. 4, 2004 by Morena

The most delicious, light, flaky pastry I have ever made for my pies - and that's saying...

Reviewed on Oct. 9, 2003 by Ruth Phillips

This is the REAL thing-I should know I've been making pies for almost 40 years. I use a food...

Reviewed on Jun. 28, 2010 by Jillian

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If you have ever had trouble with pie crust this recipe is for you! I used butter flavored...

Reviewed on Feb. 9, 2008 by gooddealmeg

I confess... For years I have bought the frozed pie crusts at the stores because of a few fail...

Reviewed on Jan. 18, 2005 by Emily

This is THE recipe for pie crust!!!! I have made this dozens of times since finding it and...

Reviewed on Oct. 23, 2009 by naples34102

While I do love lard or butter in pie crusts, I used none of either. After all, I chose a...

Reviewed on Apr. 26, 2006 by LOPIEKITTY

I use lard (1 cup only) and make sure it is well chilled before using....I use my food...

Reviewed on Oct. 9, 2003 by TJS22

I have had wonderful results with this recipe. Over the last few months I have made a couple...

Reviewed on Oct. 9, 2003 by MAGGIE MCGUIRE

Simplicity best describes this pastry. It was easy to make, rolled out and handled well, and...

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