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.


★★★★★ 2 votes



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

How to Make Shelleys' Best Pie Crust


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

Printable Recipe Card

About Shelleys' Best Pie Crust

Course/Dish: Pies

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