At the 2000 American Pie Council National Pie Championship, this pie took first place in the Fruit and Berry Category.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 24 |
Ingredients
- 2 ½ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup shortening
- ¼ cup cold water
- 1 large egg
- 1 tablespoon distilled white vinegar
Instructions
- Whisk flour and salt together in a large bowl. Cut in shortening until it resembles coarse crumbs.
- Mix cold water, egg, and vinegar together in a separate bowl. Add to flour mixture and blend with a fork until a ball of dough forms. Divide into three equal balls; flatten each ball into a disk. Wrap disks in plastic wrap and refrigerate until ready to use.
- Roll one disk on a lightly floured surface to fit an 8- or 9-inch pie pan. Bake as directed in your pie recipe.
Nutrition Facts
| Calories | 126 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 28 mg |
| Sugars | 0 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This will be my goto recipe for pie crust from this point forward. I made it on a super hot day and it rolled out perfectly
Super flaky and easy to make. I just printed it out and will use this recipe in the future!
I don’t know what I did wrong but it just crumbled. I coujldn’t get it to stick together.
Easy and tasty. Can freeze and use later.
I made this crust. I used one teaspoon of salt. I made 2 chicken and broccoli quiches. It was so flaky.. I used lard. The rest of the recipe I made the same except for salt. This will be my go to pie crust. Also, I didn’t handle the dough to much.
I’ve been using this for years. I discovered my allergy to wheat is what was making me sick. Then in 2017, I stopped sugar. I’m going to try this recipe using monk fruit sweetener and gluten free flour. I used this recipe with my kids whole childhood. it’s been my go to for 20+ years.
10/10, just use 1 teaspoon of salt instead and butter-flavored shortening!
This is my go-to recipe that is very similar to my grandma’s recipe.
I always fail at pie crusts but this one came out great. I used all the recipe for a double 10 inch pie. Also I agree with others that said needed more salt next time I will add 1 teaspoon.
Excellent crust. Ive made it for years but packed the cookbook to move. Small difference is that I always use butter.
This crust is soooo easy, even I,
The BEST pie crust. I use Cup 4 Cup gluten free flour and it comes out great!
I used this pie crust recipe for meat pies, which I had NEVER made before. They came out great! Got compliments from my family, even from my picky 11yr son. I TOTALLY recommend this recipe especially if you’re a novice cook like me. It’s so easy to follow, anyone can do it. I definitely will be using this recipe from now on. Next up is chicken pot pie, lol
I have to use gluten free flour and this turned out perfect. My non-gf son even commented how good it is.
it was definitely flaky but the taste was not good. very bland and I felt I could taste the vinegar
Just what I was looking for. Glad there were leftovers when the power went out!
I added 1/2 teaspoon of salt. Next time I am going to try the butter flavored shortening.
Yummy, This Mac Salad was Delish! Can’t wait to make it,.
This was the first pie crust recipe I tried several years ago and it is the best. I’ve tried others but with so-so results. Hubby makes me promise to always stick to this one. It’s easy and delicious; light and flaky. Make this your go to recipe… I have and get tons of compliments every time I make a pie.
I made this recipe. It says it makes 3 crusts. The next time I make it, I will make it as 2 crusts because these were so thin they tore easily and barely came over the edge of the pie plate. I think the ball divided in two will work much better. The flavor and flakiness was good. I’ll definite make it again.
This recipe is good but I recommend using 11 more tablespoons of water because without it the crust was very dry. But otherwise this recipe is good