HOMEMADE PIE CRUSTS

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This recipe for homemade pie crust makes 4 pie crusts.  I usually make four at a time.  They will keep in the refrigerator for several days and stay soft.  I use them for pies, quiche and pot pies.

4 cups all purpose flour
1 tablespoon sugar
1 3/4 cups shortening
1 tablespoon vinegar
1 1/2 teaspoons salt
1 egg (beaten)
1/2 cup water      
 
Blend flour, sugar and salt.   Cut in shortening until mixture resembles coarse crumbs.  Mix together egg, vinegar and water.  Add to flour mixture.  Make into round balls and chill before rolling out on a floured surface.
Homemade Pie Crust recipe 
 
I have always believed is best to know how to make something from scratch. Even if you don’t use the recipe every time you need a pie crust, you always have the option if needed. 
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28 Comments

  1. I have been making this pie crust for over 20 years, I found the recipe in a church cook book from Pennsylvania. It is the best pie crust ever and freeze very well .

  2. Can i use lard instead of Crisco?

  3. Can you make these and then freeze them?

    • The Southern Lady says:

      I have made up the dough and froze it but not the pie shells themselves. I see no reason why you couldn’t though, Lyn.

  4. Doreen Snider says:

    I love your sight and love to cook so have kept your sight on my favorites for sure. I have been looking for a smaller pie crust to try and am going to try yours for sure. The crust I make is as follows 6 cups Flour,1 LB of Crisco,3 TBS.Sugar,1 teas. Salt Mix it all together and keep it in the frig and when you want to make a pie you take out 2 cups and add a scant 1/2 cup milk and I chill my crust before rolling it out and it’s quick and easy and you can have it on hand all the time so when you want to bake a pie you haul it from the frig. I have more pies that way. I love scratch cooking, nothing like it. Going to try the cold slaw also Both of them! Thank you for sharing.

  5. Thank you for the pie crust recipe. i made it and it turned out ok, but the next time, and there will be a next time, I’ll add the sugar as it was stable but not sweet and I could tell. I thank you for your recipes and I enjoy those that I’ve made.

  6. I wonder if you could do this in a Food Processer?

  7. Betty Henry says:

    I love your Recipes and the Southern Apple Pie sounds so good, I am going to make Fried Apple Pies with it for my son. In the Crust – what kind of shorting do you use Please ? Thank you for all of the GREAT RECIPES you send to us.

  8. If you use only two crusts. do you need to roll the other ones flat or leave in a ball to thaw out? 🙂

  9. May McCully says:

    love your site awesome recipes and so easy to follow<3

  10. Try skipping the vinegar and using vodka (yes vodka) for half the water in your recipe. It makes incredibly tender flaky crusts. Easy to handle.

  11. Can butter be used as the shortening ingredient?

  12. White or cider vinegar?

  13. Need a little ‘male’ clarification, please.

    Recipe makes 4 pie crusts, which equals 2 complete / whole pies, correct? (because the pie has a bottom and a top layer of ‘pie crust’)

  14. Im going to attempt this later today. I never knew how easy it was to make and the prices in the store keep going up. Going to use one for your apple pie 🙂

  15. How long will the unused portions keep in the freezer? Could I decrease the ingredients by half to make just 2 pie crusts at a time?

  16. Can you freeze the unused portions to roll out later? If so, how would I properly thaw them out?

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