Shelleys' Best Pie Crust

Shelley Young


This recipe makes a LOT of crust but it's perfect for holiday time. If you are only making one or two pies you may freeze the leftover crust or make pie crust cookies.

pinch tips: How to Fold Ingredients


4 c
all purpose flour
3/4 tsp
1 c
shortening, no substitutes
egg, beaten
5 Tbsp
cold water
1 Tbsp
white vinegar

Directions Step-By-Step

Mix flour and salt. Cut in shortening until it resembles small peas
Combine remaining ingredients and let stand a few minutes. Divide in half. You may roll out all of the dough or freeze half now.
Flour a large work surface and roll dough out 1/8-1/4" thick. Cut to fit your pie pan, make strips for lattice pies, or cut out shapes for whatever kind of pie you're making.
Note: Depending on the weather, it make require a little more water or flour than instructed.

Makes 6 9" pie shells or 3 9" double crust pies

About this Recipe

Course/Dish: Pies