sticking a fork into the pie crust dough

Pie Crust Recipe

  • Author: Lynette
  • Prep Time: 2 hour
  • Cook Time: 1 min
  • Total Time: 2 hours 1 minutes
  • Yield: 8 1x


This old-fashioned fool-proof double pie crust recipe made with shortening is the very, very best!



  • 4 Cups of all-purpose flour
  • 1 heaping Tablespoon of sugar
  • 1 teaspoon of salt
  • 1 1/2 Cups shortening, chilled
  • 1 egg
  • 1 Tablespoon vinegar


  1. In a large bowl, combine flour, sugar and salt.  Blend together with a whisk.
  2. Using a pastry cutter, cut in 1 and ½ cups of chilled shortening.  Shortening and flour should be well distributed.
  3. Crack an egg (cold from refrigerator) into ½ cup of cold water. Add 1 Tablespoon of vinegar and mix well with a fork.
  4. Make a dip in the center of flour mixture and pour in the egg/water mixture.
  5. Stir with a fork gently to blend wet and dry ingredients until just moistened and dough leaves side of bowl.  Chill in the refrigerator.
  6. Roll onto a lightly floured pastry mat and create your pie crust.
  7. Bake according to pie directions.


Make sure to chill your shortening.  It needs to be cold.

To make a flakier crust, use 1/2 all purpose flour and 1/2 pastry flour.