Perfect Pie Crust
Prep Time
30 mins

This pie crust is a never fail, delicious crust. Great for fruit pies and meat and vegetable pies.

Course: Dessert
Keyword: pie crust
Servings: 4 single pie crusts
Author: Jan
  • 5 cups flour
  • 1 tsp salt
  • 2 cups butter or shortening
  • 2 TB white vinegar
  • 1 egg slightly beaten
  • 1 cup COLD water
  1. Preheat oven to 400 degrees
  2. In a large bowl, mix well: flour and salt
  3. Cut the butter into small cubes and then add half of the flour mixture.
  4. Stir to coat the butter cubes with flours, then add the remaining flour.
  5. Using a pastry blender or two knives, cut in the butter.
  6. Your goal is to get butter pieces that are the size of peas.
  7. In a separate bowl, mix the vinegar, egg and COLD water ( iced water works best).
  8. Form a well in the center of the flour mixture. Pour egg mixture into the well.
  9. Start blending together a little at a time with a fork until just blended.
  10. Then, using your hands, form mixture into a ball. Do not over work.
  11. The secret to a good pie crust is handling it the least amount possible. If you mix it too much it will not be flaky.
Rolling Out the Dough
  1. Lightly but evenly flour your work surface.
  2. Cut the ball dough in half and then in half again and form four dough discs.
  3. Roll out the dough, pausing to rotate the dough to prevent sticking. This is crucial. After every stroke of the pin, rotate the dough. At any sign of sticking, throw a little flour underneath and keep going.
  4. Once rolled, the dough should be approximately 1/8-1/4 inch thick. A common pastry mistake is to roll the dough so that it is thicker in the center than at the edges. Roll from the center of the dough to within 1 inch of the edge, rotate, and repeat.
Putting It All Together
  1. Once you've rolled your dough, gently transfer it to the dish you intend to use. Wind the dough around your rolling pin, making sure it is floured and will not stick to itself. Unroll the dough over the dish, and gently press it into the corners of the pan. (Avoid stretching the dough)!
  2. Trim any excess dough, leaving an overhang of about 1/2 to 1 inch. Chill the dough immediately for about 30 minutes.
  3. At this point, the pie crust can be frozen. I like to make a batch and use some for a chicken pot pie and then freeze the rest for another time. You should be able to get 2 full, double crusts pies out of this recipe, and may have enough left over to make a shell for a cream pie or some cinnamon sugar sticks for the kids or adults . Just remember, if you are making single shells, poke them all over with a fork.
  4. To keep the crust edges from burning, place a big piece of aluminum foil underneath the pie. Check the crust after a bit and if it looks like it is cooking faster than the pie, fold the foil over the crust and continue to bake.
  5. Bake for 8-10 minutes or until fluted edge is golden light brown.
Recipe Notes

Tip: For a single pie shell, cook it on an upside down pan. It will help it not to shrink.