Any sourdough recipe can use this starter.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 16 |
| Yield: | 2 crusts |
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 ¼ cups shortening
- 1 egg, beaten
- 1 tablespoon distilled white vinegar
- 4 tablespoons water
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- In large bowl mix flour and salt. Cut in shortening with two butter knives.
- In a separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
- Roll out dough, and fit into two 9-inch pie pans.
- Bake in the preheated oven for 12 minutes.
Nutrition Facts
| Calories | 231 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 150 mg |
| Sugars | 0 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I made this crust just as directed and it came out perfect! I used Crisco just because it was easier to work with than the refrigerated butter. I also didn’t read the tips and did not chill the dough before rolling out. Mine came out great without chilling but I can see where it might help keep it more firm while rolling. Great recipe.
This is my favorite pie crust recipe. It comes out perfect each time. I make little cinnamon pinwheel roll ups with leftover dough. They are a big hit with my family and grandkids. I agree with previous comments it’s important not to over add the liquid, not to overwork the dough, and to let it chill in the refrigerator for a bit, 30 minutes at least. Then let the dough come to room temperature and roll it out.
Not a fan. Followed recipe to a T. Dough established very well and seemed great. Chilled for one + hrs wrapped in saran wrap. Rolled out OK. Seemed to crack excessively on edges but nothing unrepairable. Easy to get in pie tin and baked up lovely with the addition of a brush of egg white. There the story took a turn. Cut into pie and crust crumbled like ancient dessicated dirt. It was so dry and sandy that it truly ruined the pie. Will NOT be making again.
I used this recipe for a double crust apple pie. It was probably the best crust I’ve ever made! It did not need to chill and rolled out easily.
First time ever making a pie crust. I chose to refrigerate my dough for about an hour before I rolled it out.
I am SOOOO excited!!! I haven’t had a written copy of this recipe since my daughter took my recipe file to copy her favorites…20 years ago! I remembered the secret ingredients..but to see it again is fantastic!! I grew up with this pie crust since the 1950s!!!
This pie crust is excellent. I used unsalted butter instead of shortening. Very easy to make. It renders 2 pies. I use one for a coconut pie, and the other for a quiche! Perfect either way !
This was a really easy and a good flaky crust.
This crust was really good. I made one pecan pie for Thanksgiving and one to try 1st. I replaced shortning with butter Yummmm
I liked it and the only thing I did was replace the shortening for unsalted butter.
This was by far the worst pie dough I have ever worked with. With all the positive reviews, I feel like I must have done something wrong, but it was awful to work with. It rolled out great, but when I flipped it into the pan, it just crumbled like shattered glass. I chilled it and rerolled it and then stuck it in the freezer for 15 minutes, and same thing. I tried one more time and stuck it in the freezer for 25 minutes this time, but it still shattered to bits when I tried to put it in the pan. It would not roll around the rolling pin to transfer, either-it kept breaking apart. I used the exact measurements, and it had plenty of liquid-as I said, it rolled out beautifully. I gave up and just molded it right in the pan. I’m sure it will be tough now. I’ve made probably a hundred pies in the past and have never experienced anything like this. Will be going back to eggless recipes next time.
This is a good recipe
I used this recipe for chicken pot pie and the crust was fantastic. Flaky and so good
Best recipe for pie crust so far. Turns out great every time!
Love this recipe! Makes two beautiful and flaky pie crusts. Holds up great for berry pies, bottom crust dosent get mushy from juice even after a couple days in the fridge.
Followed the recipe exactly. It was easy and came out great!
I followed the recipe and it just didn’t form at all. It kept falling apart so I had to trash it and buy already made crust
This is the only recipe I’ve used over 15 years. I mix/knead everything by hand and the only adjustments are 1. if no unsalted butter or shortening are available, I just use salted butter and omit salt. 2. Reduce water to 3 tablespoons. Sometimes I don’t use all the wet ingredients depending on how the dough feels as I knead along. Use the rest to brush the top. No need to chill, to prebake or anything. I bake at the bottom shelf and the whole chicken pot pie or apple pie come out crisp/flaky and buttery good.
Excellent and simple recipe!
I have used this recipe for about 40 years. It is wonderful.
The Best Pie Crust EVER!!!