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.

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★★★★★ 2 votes


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


1Mix flour and salt. Cut in shortening until it resembles small peas
2Combine remaining ingredients and let stand a few minutes. Divide in half. You may roll out all of the dough or freeze half now.
3Flour 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.
4Note: 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