Recipe 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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I thought I had already found the perfect pie crust recipe on this site - until I tried this one! I substituted butter for the shortening (avoiding the transfats). I used it for a chicken pot pie recipe and it was the most delicious, tender, flaky crust imaginable! Remember to use very cold water and do not knead the dough any more than is absolutely necessary or you'll end up with a tough crust. This will now become my one and only pie crust recipe. Thank you so much for sharing this one!
I tried several recipes from this site and this was my least favorite. There are too many unnecessary ingredients. It was extremely sticky and hard to work with. It turned out very salty. On the plus side, it was very flaky.
I was a little worried about this crust because of the vinegar. I've never heard to do that but it was delicious! I didn't have any shortening so I used butter and it gave it a great flavor. I used bread flour (again that's all I had) so i used a little more flour than it called for and the recipe ended up making enough for me to make 6 single pie crusts! Will definitely do this with all my pies!
My boyfriend made this. It turned out the best. Recommend to everyone. Thanks.
This recipe was sticky. I tried to make it with my kitchenaid mixer, and rolled the dough out right away for a pie. I could not place it into the pie plate without it falling to pieces. I threw the whole batch out!
My family has been using this very crust recipe for generations now. I was going to post MY recipe on here, but then I found this! This is absolutely THE crust recipe to use. You can use this for apple pies, chicken pot pies; it's great for both dinners or deserts. I'm never going to even try another recipe - everyone raves about this one.
I was excited to find this recipe, mine had been lost. This is an excellent way to make a lot of crust at once, and it tastes great. You may need to add a little water at the end if it is too dry. I managed to eke out six single crusts of different sizes. A great help at Thanksgiving! Thank you Norma for sharing this recipe!
I also have used this recipe for over 40 years, but had never mixed all of the ingredients, ie. shortening along with the other wet ingredients. This will be a great time saver.
* Percent Daily Values are based on a 2,000 calorie diet.
Pie Crust VI
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 237
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