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Favorite Pie Crust

Submitted by: phaylock

This recipe will show you why old-fashioned cooks choose lard for their pastry. The pastry turns out super flaky and manageable to roll out. Along with the lard, there 's brown sugar, egg yolk, vinegar and baking powder. The resulting dough bakes up into a rich crust that will handle any filling beautifully.

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No Roll Pie Crust I

Submitted by: Karin Christian

This is a no roll, press in the pan crust, made with oil instead of shortening. It is very good and very easy. A good choice for when a top crust isn't necessary. Vegetable oil may be used instead of peanut oil.

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Pie Crust I

Submitted by: Brenda

The ingredients are pretty basic: flour, ice water, shortening, and salt. And the instructions on making, rolling, and fitting the dough are easy to follow. This is the perfect primer for a novice or anyone who wants to improve their pastry-making skills.

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Basic Flaky Pie Crust

Submitted by: stephanie

Flaky, flaky, flaky. Cold vegetable shortening and ice water do the trick to make this classic crust true to its name.

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No Fail Pie Crust II

Submitted by: Molly

Lard, baking powder, and vinegar combine with flour, water, and an egg to create the perfect dough for a tender, flaky pie crust. This easy recipe makes four roll-out-like-a-dream crusts.

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Harden Your Arteries Pie Crust

Submitted by: COOKCOOK57

My mother-in-law gave me this recipe. She always used lard and I found it easier to work with than vegetable shortening.

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Butter Flaky Pie Crust

Submitted by: Dana

A delicious, flaky pie crust made with butter. This recipe makes 1 single crust pie, but can be scaled to meet your needs.

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Never Fail Pie Crust III

Submitted by: PUDICAT

This is the easiest pie shell ever! It never fails, and is so good! I have used it for years. Makes 4 single crusts.

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Pie Crust VI

Submitted by: Norma Baker

This pie dough recipe makes 4 single crusts. The shortening, eggs and water are mixed first, and the flour mixed in last.

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Perfect Pie Crust I

Submitted by: Sydney Lobaugh

The dry ingredients are mixed together and cut into the shortening. The wet ingredients are mixed together and incorporated into the flour-shortening crumble. The pastry rolls out easily, bakes up perfectly, and makes three pastry shells.