100 Year Old Pie Crust Recipe - Dee Dee's

Diane Hopson Smith


This recipe is over 100 years old. It is one for the ages. The crust is flaky and flavorful. Delicious for any kind of pie your heart desires. Makes enough for 4 8-inch pie crusts or about 3 9-inch crusts. Can be used for topping, lattice top, cut-outs, etc.

I think pies are made by the crust they are in. It don't get better than homemade.

Recipe tried and true.

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★★★★★ 7 votes
Three 9-inch or four 8-inch pie crust
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Notes from the Test Kitchen:
What's not to love about this really good and flaky pie crust?! It came together so easy. I made a pecan pie to enjoy with this crust - the crust really made this pie!


4 c
all purpose flour
1 3/4 c
shortening (lard would have been used back in the day)
3 Tbsp
sugar (when using crust for a savory pie, i use a little less sugar)
2 tsp
1/2 c


1In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.

2In a small bowl, mix egg with water. Blend into flour mixture. Cover tightly with plastic and chill in refrigerator until ready to use. NOTE: I form a ball(s) and then pat into a disk shape and wrap in plastic wrap.

About this Recipe

Course/Dish: Pies, Other Breads
Main Ingredient: Flour
Regional Style: American
Hashtags: #sugar, #flour, #Egg, #shortening