French Pastry Pie Crust

French Pastry Pie Crust

492

"My mom found this recipe several years ago, and I still use it today."
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Ingredients

servings 212 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 20.3g
  • 7%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

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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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Directions

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  1. In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal.
  2. In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.
  3. Allow dough to rest in refrigerator 10 minutes before rolling out.

Footnotes

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

Reviews

492
  1. 610 Ratings

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Most helpful positive review

This crust was great! Great flavor even though it doesn't have any butter in it.(I'm a true butter lover) And it has a great texture, tender and flaky. The key is to not over work it. When I add...

Most helpful critical review

Welll.. A few tips for beginners. I wouldn't say this is the best pie crust recipe I've ever used, but it worked well enough and got the job done. First of all, this looks like a giant crumbly m...

This crust was great! Great flavor even though it doesn't have any butter in it.(I'm a true butter lover) And it has a great texture, tender and flaky. The key is to not over work it. When I add...

THIS IS THE FIRST TIME I HAVE EVER THOUGHT ABOUT REVIEWING A RECIPE (AND BELIEVE ME I HAVE USED QUITE A FEW GOOD ONES), BUT THIS ONE WAS WORTH THE TIME AND EFFORT. YOU MUST UNDERSTAND THAT USUA...

excellent! Used my food processor. Added flour, sugar, salt and butter and pulsed until bread crumb consistancy. Added liquid down the funnel. Took less than 2 minutes! Baked it as an apple...

Outstanding recipe. It's amazing what the addition of an egg and a little vinegar do to an ordinary pie crust. Easily the best dessert pie crust I've ever made or eaten. This is the ultimate cru...

I use this pie crust for every sweet pie that I make. I love it because it compliments the filling perfectly! For easy cleanup and rolling, I place the dough in a huge gallon ziplock bag, place ...

I discovered this recipe a few months ago while looking for a blueberry pie recipe. The reviews suggested using this crust. I am so thankful! Having never made pie crust before I had a backup...

After reading reviews, I used half butter and half shortening. The crust tends to brown quickly, so I suggest covering edges with foil. I found it a bit too salty, so I cut the salt in half also...

my late cousin used to make a similar crust with the vinegar and egg. This is a wonderful recipe. I used the butter flavor crisco, as it gives crusts a beautiful golden color as well as add fl...

This pie crust was quick and not too difficult to make! i thought that it'd be a lot harder, since i've tried and failed with other recipes at making pie crusts from scratch. I substituted 50ml...