Register    Reset Password

Foolproof Pie Crust

Submitted by: suzanne-mcminn on July 29, 2010
6 votes, average: 4.00 out of 56 votes, average: 4.00 out of 56 votes, average: 4.00 out of 56 votes, average: 4.00 out of 56 votes, average: 4.00 out of 5
Loading...
Foolproof Pie Crust

Nobody knows pie crust better than little old ladies at church. Especially little old ladies at a little tiny town country church. They were born to make pies and they live up to their potential with every flaky, mouthwatering bite. And sometimes they will even tell you their secrets. If you think you can’t make homemade pie crust, you need this recipe. If you think you don’t have time to make homemade pie crust, you need this recipe. If you think homemade pie crust isn’t important, you need this recipe.

Attribution Link

Difficulty: Easy

Servings: 4 single or 2 double crusts

Prep Time: 15 minutes  

Ingredients

4 cups all-purpose flour
1 3/4 cups shortening or lard
1 tablespoon sugar
2 teaspoons salt
1 tablespoon vinegar
1 egg
1/2 cup very cold water


Directions

You can make this pie crust in under 10 minutes. Probably in 5 if you are in pie crust making races. If not, you can relax and take an extra couple minutes. It is easy, fast, perfect and flaky, and you will feel like a little old church lady when you’re through. Wait, that didn’t come out right…. You will be excited and you will feel like a baking genius! Your friends and family will be amazed, and you will never have pie despair again! And so, with an homage to little old church ladies everywhere–


Add flour, shortening or lard, sugar, and salt to a large bowl.

Mix flour and shortening or lard with a pastry cutter until it looks nice and crumbly. In a small bowl, whisk together the vinegar, egg, and water. Add to the flour mixture, stirring in till well-moistened. Knead lightly to mix in all the flour then shape it into a great, big, wonderful ball of pastry dough. (Don’t overhandle.)

Admire it for a moment and think about how proud the little old church ladies are going to be.

And about how wonderful it is to live in a world that includes pie.

Then divide the dough into four equal portions.

Shape each portion into a ball; wrap with plastic and refrigerate for at least 15 minutes before using. Or, if you want to use it faster, stick it in the freezer for 5 minutes. (You can keep this pie crust dough in the refrigerator for a week before using, or in the freezer for a couple of months. It freezes well–place dough balls in sealed freezer bags for storage.)

To use, sprinkle some flour on waxed paper. Sprinkle some more flour on top of the pastry dough then roll out, adding more flour if necessary to keep it from sticking to your rolling pin. Place in a greased pie pan. I like to just up-end the rolled crust right off the waxed paper on top of the pie pan. Peel off the paper then crimp the edges.

For double-crust pie, repeat the same procedure, venting the top.

This recipe makes two 9-inch double-crust pies or four single-crust pies. This is a great pastry for tarts and pot pies, etc, as well as standard dessert pies.

Pie is a beautiful thing. Store-bought pie crust is no comparison to homemade, and this is the best pie pastry I’ve ever used. It’s so easy, it’s ridiculous, and it comes out perfect every time.

The little old church ladies have got your back.

Categories: Crusts, Desserts, Pastries, Pies

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.


Other recipes you may enjoy:





Reviews

12 reviews | Get new review notifications:

Subscribe via RSS Feed

Subscribe without commenting

  1. 12-31
    3:39
    pm

    So, I am missing the cord to upload photos from my digital camera (I’m sure I’ll find it eventually). In the mean time, I wanted to say that I tried this crust recipe for Christmas dinner! My FIRST EVER “from scratch” pies (pumpkin…with fresh pumpkin puree) were a HUGE hit!

    The last two crusts were used a day or so later to make homemade strawberry pop-tarts for the kiddos! Our neighbor spent the night, and she isn’t quite as adventurous as my kids when it comes to all things cuisine, so this was an attempt to feed her something similar to what she eats in the morning. Thumbs up all around my table! I will definitely be using Suzanne’s recipe from now on! =)

  2. 5-13
    8:30
    pm

    Question: At what temp and for how long do you bake this pie crust when you need “one baked pie crust” for a recipe?

  3. 5-14
    10:39
    am

    Never mind, I found another recipe that said 12 minutes at 450 degrees. Pie crust turned out great! And I now have prepared pie dough in the freezer! Thanks, Suzanne!

    • 5-14
      3:58
      pm

      Fran, sorry, I just saw this! That sounds fine. When I do that, I just follow the directions in a cookbook, too. It works just like any pre-baked pie crust.

  4. 5-29
    5:46
    pm

    I did it!

  5. 9-25
    12:39
    pm

    I just made this crust. It was the first time I ever made a crust from scratch and it was AMAZING! I thought, “Did some little old church lady sneak into my house when I wasn’t looking and switched out my crust for hers!? Because there’s no way I made something this good!”
    Is it blasphemous to say that this crust is better than my grandma’s? AND I MADE IT!!!
    ALSO…I was too lazy to go get the big gallon jug of white vinegar, so I used apple cider, because that little bottle was within arm’s reach. Next time (because there WILL be a next time!) I’ll use the regular stuff to see if it made a difference.
    AND FINALLY, I baked it at 475 for about 15 minutes. But I think that’s just how my oven works.

  6. 12-3
    9:40
    pm

    I made this crust last night for a curry chicken pot pie and it was delicious, tender and flaky. My wife absolutely loved the crust. The pie popped out of the pyrex dish after cooling for awhile with no problem.

    I rolled out the leftover dough and sprinkled with a lot of cinnamon and sugar. I baked it on the bottom rack for 10 minutes for dessert. Cover with sliced strawberries and a dribble of chocolate sauce.

  7. 4-2
    1:29
    pm

    I always have pie crust in the freezer using this recipe, you just cant imagine how handy it is for so many things, why would anyone want those ready made pie crust from the supermarket??

  8. 9-23
    11:53
    am

    I make this pie crust in batches of eight and put them in the freezer until needed. What convenience! I never could make pie before trying this crust as my crust was always like cardboard. I use it for pies, pop tarts, meat and fruit turnovers, breakfast pockets, and numerous other recipes. It really is an all purpose, delicious recipe!

  9. 10-9
    1:33
    pm

    Yep! This is THE pie crust recipe. I halved the recipe and used one for my first ever chicken pot pie (delish!) and put one in the freezer. I used lard, and used one quarter part whole wheat flour. I halved the egg and used the other half for egg wash. Did it all in the food processor, and it was perfect. I’ll be dreaming of the pie that gets the crust in the freezer, and you can bet I’ll be making the full recipe next time.

  10. 10-29
    4:56
    pm

    I have made this recipe before. It’s so very simple and it’s nice to have ready made pie crusts at hand.
    And, talk about flaky. It rocks!

Leave a Review

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads








If you would like to help support the overhead costs of this website, you may donate. Thank you!


We Want to Meet You


Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.


Canning Tutorials

Recent Reviews and Comments




Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter




Thanks for being part of our community!