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READY IN 40 mins

Pie Crust VI

Read Reviews (17)

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

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Measuring All-Purpose Flour

Original recipe makes 4 single pie crusts Change Servings

6 cups all-purpose flour
1 tablespoon salt
3 cups shortening
2 eggs

1 tablespoon vinegar
10 tablespoons cold water
1 tablespoon white sugar

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Directions

In a large bowl, combine shortening, sugar, eggs, salt, vinegar and water. Mix until smooth. Stir in the flour until just combined.
Divide dough into 4 equal pieces. Roll each piece into a ball, flatten, then wrap with plastic and refrigerate.

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PREP 10 mins
COOK 30 mins
READY IN 40 mins

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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!

—RivertownMom

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Most Helpful Critical Review

Nov 19, 2007

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.

—dhadiva

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18 Ratings

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Nov 23, 2006

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!

—Cayles

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Oct 23, 2006

My boyfriend made this. It turned out the best. Recommend to everyone. Thanks.

—Connie Plower

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Jun 02, 2007

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!

—Laura R

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Jan 12, 2007

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.

—SINGLEGUYWHOCOOKS

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Nov 26, 2006

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!

—ka me ka thee

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Jan 23, 2007

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.

—Phyllis

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Nutrition

Calories
348 kcal
17%

Carbohydrates
24.4 g
8%

Cholesterol
18 mg
6%

Fat
26.3 g
41%

Fiber
0.8 g
3%

Protein
3.8 g
8%

Sodium
297 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pie Crust VI

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 348
Calories from Fat: 237

% Daily Value *
Total Fat 26.3g 41 %
Saturated Fat 6.6g 33 %
Cholesterol 18mg 6 %
Sodium 297mg 12 %
** Potassium 39mg 1 %
Total Carbohydrates 24.4g 8 %
Dietary Fiber 0.8g 3 %
Protein 3.8g 8 %
Sugars 0.6g
Vitamin A < 1 %
Vitamin C 0 %
Calcium < 1 %
Iron 15 %
** Thiamin 25 %
** Niacin 20 %
** Vitamin B6 1 %
** Magnesium 3 %
** Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.