This foolproof pie crust recipe will help you make delicious pie recipes with tender, flaky pie crusts! Tired of overworked, dry pie crust? No matter how much you knead, roll or handle it, this easy foolproof pie crust comes out flaky every time!
Growing up, I had always heard that making pie crust is a bit of a gamble. Roll it out too many times or handle it too much and your crust would turn out tough.
I always wondered, how much is too much? With this easy foolproof pie crust recipe, you can kiss your worries goodbye.
Because of a secret ingredient, your crust will be perfect every time.
My mom gave me this recipe several years ago, and I absolutely love it. I have used it many times over the years and it has never let me down, and it’s super easy to make, too.
How to Make an Easy Foolproof Pie Crust:
- Using a pastry blender
, combine the dry ingredients until they are crumbly. Add the remaining ingredients and mix well.
2. Next, roll out the crust and fold in half, and then fold in half again. Arrange the crust in the pie pan so that the point is in the center.
3. Carefully unfold the crust.
You’ll want to make sure that it covers your pie plate completely. You may need to rearrange it.
Sometimes, I’ll take a small piece from one side and add it to the other, just to make sure I have coverage on all sides of my pie plate.
There you have it, the perfectly flaky pie crust, even if you’ve had to roll it 50 times. It is my absolute favorite pie crust recipe!
Tired of overworked crust? No matter how much you knead, roll or handle it, this foolproof pie crust comes out flaky every time!
15 minPrep Time
15 minTotal Time
Yields 4 crusts
Save RecipeIngredients
- 4 cups all purpose flour
- 1 3/4 cups shortening
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 tablespoon white vinegar
- 1 egg
- 1/2 cup water
Instructions
- In a large bowl, use a pastry blender to combine flour, shortening, sugar and salt; set aside
- In a small bowl, combine vinegar, egg and water, mixing well
- Slowly add egg mixture into dry ingredients, mix well with a fork until well combined
- Separate into 4 equal pieces; wrap each piece in plastic wrap
- Refrigerate 15 minutes before rolling
- Bake according to the pie recipe you are using
- If a pre-baked crust is needed, simply poke with fork in several areas {along bottom and sides of crust} to prevent crust from bubbling as it bakes
- Bake at 350 degrees for about 20 minutes, or until slightly browned
- Raw dough may be stored in the fridge for up to 3 days or frozen up to 3 months
Notes
Makes enough dough for 2 double crust pies or 4 single crust pies
- Calories 4930
- Total Fat: 341 g 524.62%
- Saturated Fat: 85 g 425%
- Cholesterol: 0 mg 0%
- Sodium: 4664 mg 194.33%
- Potassium: 537 mg 15.34%
- Total Carbohydrate: 390 g %
- Sugar: 10 g
- Protein: 52 g
- Vitamin A: 0%
- Calcium: 81 mg 8.1%
- Iron: 23 mg 127.78%
Click Here For Full Nutrition, Exchanges, and MyPlate Info
Use the easy foolproof pie crust recipe to make the following recipes:
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