Baker's Secret Pie Crust

Baker's Secret Pie Crust

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"I used to be challenged by pie crusts. After 27 plus years of experimenting, this is the MOST successful recipe that I have developed. If using salted butter, reduce salt to 1/4 teaspoon."
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servings 222 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 155 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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  1. Measure butter & shortening onto a plate, put into freezer for about 20 minutes.
  2. Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.
  3. Take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients and pulse off and on for about 1 minute. Scrape down twice while doing this.
  4. Take remainder of the cold butter & cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks. Do not over process at this stage!
  5. In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Let this get chilled, about 3 to 4 minutes.
  6. Remove mixed flours and shortening from processor, put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. The key to this is, you do not want a wet dough, and you do not want to overmix.
  7. Place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes. (May also be frozen for a few weeks at this stage for future use).
  8. Remove from refrigerator and roll out. This makes absolutely the BEST pie crusts. I have won County Fair competitions with this pie crust. Double for making a 2-crust pie.


  1. 315 Ratings

Most helpful positive review

I feel like I've been saved a lot of trouble and time by finding this recipe. I don't need to look further. I actually get compliments on the crust. The butter adds flavor while the crisco ad...

Most helpful critical review

This was horrible. I don't know if it was operator error, but my dough was very moist (apparently, I am still not sure if that was the problem) and when I tried to roll it stuck to everything, ...

I feel like I've been saved a lot of trouble and time by finding this recipe. I don't need to look further. I actually get compliments on the crust. The butter adds flavor while the crisco ad...

OMG! This has to be one of the BEST pie crusts I've ever had on this site! It's so delicious, and so flaky yet easy to roll out that I can see why this person has won County Fair competitions wi...

This is by far my favorite pie crust recipe! It sounds a little labor intensive but it's not too bad. The key is to keep things cold and to handle the crust as little as possible so the gluten d...

Excellent! This is THE very BEST pie crust I have ever made! I didn't use the cake flour...just doubled my regular flour (the ONLY flour I will bake with is White Lily, which is ground "extra fi...

Great recipe! Will not use any others from now on. I was in charge of pies for Thanksgiving this year. Although I am a pretty good baker, I don't consider pies one of my specialties. The othe...

Definitely one of the best pie crusts that I have ever made. I love to bake, but I tend to shy away from pies since my crust always comes out tough. Although this recipe requires a few additio...

WOW! I have been struggling to make a decent pie crust for ages...this is the recipe! It made a good size amount of dough, and the crust was flakey and delicious!

Thanks for the recipe. For 35 years I have only made pastry using a pound of lard. The results were good but sometimes I didn't want to make that much. This an excellent, flaky pie crust with...

This makes a tasty, rich and tender crust. The recipe made enough for a 9.5 in. deep dish single crust. I found I needed only about 1/4 c. of the ice water, which I mixed with the egg yolk and...

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