A straightforward and sweet lunch for the whole family is made from cubed stew meat, apples, and apple cider! Serve alongside a thick loaf of bread.
| Servings: | 16 |
| Yield: | 2 pie crusts |
Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoons salt
- 3 tablespoons white sugar
- 1 cup shortening
- 1 egg
- 1 teaspoon distilled white vinegar
- 5 tablespoons water
Instructions
- In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal.
- 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.
- Allow dough to rest in refrigerator 10 minutes before rolling out.
Nutrition Facts
| Calories | 212 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 223 mg |
| Sugars | 2 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Very good and easy to make
Really flaky and delicious.
Use butter or at least half butter and half shortening. Real food is butter is better
Great results. I used butter instead of shortening. I would guess that leaf lard, or a blend of lard and butter would make this even better. This recipe makes two pie crusts. One for the bottom of the tin and one for the top of the pie. After you mix and gently knead the dough together, divide into two balls before putting in the fridge.
Awesome!!! Love this recipe
Simple to make. Works great
diferent then other crusts I have mede….very flaky like French pastry on the top pf there and tender on the bottom of the pie where the fruit sits. I was a little worried because when put together there appeared little balls of butter. I didn’t want to handle it too much as this ruins a cruse..lt worked out and was a winner… The top of the pie was a little more crispy than I am used to but every loved the pie….now I saw a mushroom pastry in a local store that I may try and use this recipe….perfect
I used this with a chicken pot pie, I didn’t pre-bake the crust, and it came out perfect.
Turned out great I eliminated the sugar for a savory crust for chicken pot pie. Make sure you use ice cold water and cold shortening/butter.
Made just as stated and worked out perfectly! Best pie crust recipe ever!
I always use this recipe for pie crust and it never fails! However I have only ever used butter (come on, it says it’s a French pie crust after all) and it works wonderfully.
So easy and delicious. I use this crust as a base for all my pie crusts. It can be made with butter also which I think pairs well with a more savory pie.
No I will make it again
I made this and used it to make an apple pie for my sons 37th birthday – he’s not a cake fan – this crust is SO GOOD! The only change to it that I made, was to substitute unsalted butter in place of the shortening. I did use my food processor like another reviewer on here suggested and it made it so fast. It turned out perfect and the crust has really good flavor, everyone loved it! I had another crust on here that I used and loved (and will still use) but I wanted to try this one also. It’s equally as fabulous. I’m really glad I tried this one. Thanks to the submitter of this recipe, for sharing it!
Great recipe! Came out perfect! I will be using this recipe from now on.
Excellent pie crust, very flakey & yummy!!
Great.. nice and flaky
I used butter rather than shortening. Also I used one tablespoon of sugar rather than three.
This is the best pie crust recipe I have found on Allrecipes or anywhere for that matter.
I was a bit surprised at how much more difficult it was to transfer the dough to pie crust but after struggling to get it in the bottom part, I just rolled the top over the rolling pin to transfer the top. This is not your grandma’s pie crust but very tasty, nice and crumbly. Now that I know what to expect, will definitely make it again.
I make this AS IS for my pie crust. It makes a sweeter but oh so flaky crust. I used it primarily for apple pie and Dutch apple pies. Have also used it for a quiche base. It is easy to work with and forgiving. The recipe is generous.