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.

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Join The Discussion




  1. 1

    Jen says

    I’ve never made a pie crust with egg in it. But my biggest question is how would I break the recipe down to a bit more manageable for me. I usually only do say 1 9 inch crust at a time. My kids haven’t taken to the love of pies yet. I still claim them, for now that is, lol.

    • 2

      Mell says

      Si vous ne faites jamais d’une croûte à tarte avec un oeuf, vous ne pouvez jamais prendre une bonne croûte. Ceci est indispensable de la cuisine française.

      You maybe can not make a nice pie wit out the egg for a crust for you make a pie. This is French cooking I think its important for you must try this

  2. 3

    I’ve never made a homemade pie crust, but yours looks fantastic! I’ll have to give this a try. I tried your apple-butter bread recipe last week and it was excellent. Thank you for all the work you put into this blog; the great pics and easy-to-follow recipes that make me look like a kitchen pro (even though I’m just a guy who has never even made a homemade pie crust).

  3. 4

    Charla says

    Lori, I definitely remember that Corning Ware pattern. Your post was touching! I love to use my grandmother’s and my mother’s dishes. They’ve both passed away, and there are so many things I wish I could ask them about their recipes and other things.
    Like Jen’s comment above, I’m wondering if there’s a way to make a smaller amount of the pie crust, like half the amount. I guess it would be kinda hard since there’s only 1 egg. (How awesome that you have fresh eggs. My mother-in-law gets fresh eggs from her brother.)

  4. 5

    Danielle says

    Loved the post! This pie crust recipe is the one my Granny used too. I’ve altered it a little bit because I love watching Alton Brown on “Good Eats”. I substitute 3 tablespoons of lard for some of the shortening. The lard makes the crust super flaky and makes it more pliable so it is easier to roll out the dough. Most importantly, your crust will not taste like pork, I promise! Oh, and lard is not sold in the refrigerator section. In my store, it’s over by the shortening or the summer sausages.

    Also for Jen, this crust freezes really well. Just break your recipe into fourths, use what you need right away, and wrap the rest of the portions tightly in saran wrap and pop those into a freezer bag. To use: simply take one of the frozen portions and put it in the fridge to thaw the night before you need it. Roll out as usual. I’ve frozen this crust for up to 4 months with no issues.

  5. 6

    Debbie M says

    The last three pictures are what fascinates me. I roll my crust out between two pieces of waxed paper, peel the top one off, carefully flip it over into the pan, try to peel the other piece of waxed paper off while keeping the crust in one piece, and then carefully smoosh many separate pieces back into one coherent pie crust.

    But there you are, not picking up your pie crust. You just stick it to the pan without even moving it first. Genius! But then, does it stick to the counter? Do you have a giant spatula to scrape it up and flip it over?

    And then once it’s flipped over, does the dough just stretch down into the corners of the pan? Or do you lift the edges and then work it down? Or something else?

    After that, I think I’m good (fold the excess into a thick rim and then pinch the rim into a pretty shape).

  6. 7

    Olivia says

    I can attest to the fact this recipe works. After many failed attempts at my mom’s method, “just follow the recipe on the Crisco can” an elderly friend showed me this one. I think the egg and vinegar are the secret. I also used butter flavored shortening, which adds a little something to it. Thanks Lori.

  7. 8

    Winnie says

    Thank you for sharing the recipe. Please excuse my ignorance but I’ve never made a pie from scratch before, how do I bake it? I would like to make the Easy Strawberry Pie you linked to which calls for a ready made pie crust.