The Perfect Pie Crust

A good pie crust seems to be one of the harder things to make in the kitchen. Contrary to the title, mine are not perfect but I do feel like they come close to being great. I bet I’ve tried a gazillion pie crust recipes over the years and this one comes out just the way I like it and makes at least 4 which works out perfect if you’re making double crust pies.  Mine has more of a darker yellow to it because I use fresh eggs to bake with.

What I truly enjoyed this time around, was using my grandmother’s pie plate.  I’m sure many of you will remember the pattern; the Corning Ware with blue cornflowers.  As great as the new stuff is, the old is what I love and what makes cooking so much fun to me.  Doesn’t using things passed down make everything better, even taste better?   She made a really great pecan pie, my grandmother that is.  What I’d give for a few moments of conversation with her, while indulging in a piece of her pie…………

recipe below

Recipe: The Perfect Pie Crust


  • 4 cups flour
  • 1 1/2 cups Crisco shortening
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 1 beaten egg
  • 1/2 cup ice water
  • 1 Tbsp. vinegar


  1. Mix flour, salt, sugar, and shortening with pastry blender until crumbly. Add liquid ingredients just until blended. Roll out to fit pie plate. Makes 4-5 single crusts.

Quick Notes

I like to roll out the remaining dough into crusts and place waxed paper in-between, place in zip-loc gallon freezer bags and either refrigerate or freeze.  A couple of tips to keep in mind for making the perfect crust are:

  • Refrigerate all ingredients, even the flour, prior to making the recipe.
  • You can use half lard, and half shortening for an even flakier crust.
  • Handle as little as possible with your hands.

Microformatting by hRecipe.

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