Perfect Pie Crust

Donna Graffagnino


This recipe seriously can not go wrong! No matter how much this dough is handled it is always flaky and tender even if scraps need to be re-rolled. It makes 5 single pie crusts and will last forever in the freezer. Just wrap well in plastic and take out about an hour before you want to use it. Use it for quiche, hand pies and dessert pies too.


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5 single pie crusts
50 Min
15 Min


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  • 4 c
  • 1 3/4 c
    crisco shortening
  • 1 Tbsp
  • 2 tsp
  • 1 Tbsp
    vinegar, white or cider
  • 1 large
  • 1/2 c

How to Make Perfect Pie Crust


  1. Using a fork or pastry blender, mix together the first 4 ingredients.
  2. In a separate dish, beat the remaining ingredients. Combine the 2 mixtures, stirring with a fork until all ingredients are moistened.
  3. Divide into 5 parts and shape into balls.
  4. Chill for 30 minutes before rolling out or wrap and freeze.
  5. For a filled pie, bake at temperature indicated in recipe you are using. For unfilled pie, bake at 450* F for 15 minutes.
  6. *NOTES: Be sure to use exact measures, leveling off with a knife. Dough can be left in the refrigerator for up to 3 days. It remains soft and can be taken out and rolled at once, or it can be frozen until ready to use (thaw until soft enough to roll).

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About Perfect Pie Crust

Course/Dish: Pies, Other Desserts
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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