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Grandma's Secret Pie Crust

"The secret's out! A great basic pie crust recipe."
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servings 231 cals
Serving size has been adjusted!
Original recipe yields 16 servings (2 crusts)


  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 16.6 g
  • 25%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 250
  1. 296 Ratings

Most helpful positive review

I read all 100 plus reviews and the main thing I came up with was that chilling the dough for an hour helps. I also used a food processor to cut in the butter which I used instead of shortening....

Most helpful critical review

I am not sure what I did wrong with this recipe, but it didn't come out very good at all! I followed it exactly as written, except that I substituted half of the shortening with butter. I also n...

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Most positive
Least positive

I read all 100 plus reviews and the main thing I came up with was that chilling the dough for an hour helps. I also used a food processor to cut in the butter which I used instead of shortening....

The most delicious, light, flaky pastry I have ever made for my pies - and that's saying something! I made it with butter, as usual, and YUM! For the flakiest pastry, stop cutting in the short...

This is the REAL thing-I should know I've been making pies for almost 40 years. I use a food processor for 'cutting' the shortening in-then mix in the liquid by hand-you have better control tha...

I confess... For years I have bought the frozed pie crusts at the stores because of a few fail attempts. If it had a top crust, I didn't make it. And I love to bake and love a challenge, so why ...

If you have ever had trouble with pie crust this recipe is for you! I used butter flavored Crisco and had no trouble at all. I chilled the dough and rolled it between two pieced of wax paper an...

While I do love lard or butter in pie crusts, I used none of either. After all, I chose a shortening pie crust recipe and thought it only fair to the recipe and its submitter to prepare it as wr...

This is THE recipe for pie crust!!!! I have made this dozens of times since finding it and each time I get PERFECT pie crust!!! For those who are having trouble with this recipe: Measure careful...

I have had wonderful results with this recipe. Over the last few months I have made a couple of additions though. Add about 2 tablespoons of sugar and 1 tsp of cinnamon to the flour along with ...

I use lard (1 cup only) and make sure it is well chilled before using....I use my food processor and it comes together in a perfect ball which I can use right away....the trick to this crust is ...