Pie Crust

Prep Time
Cook Time
Ready In

Recipe: #708

October 17, 2011

"I got this recipe from a local church cookbook. I have been making this crust for nearly 35 years. It is a flakey and delicious. Rolling the dough between sheets of wax paper makes for a perfect and easy pie crust every time. This recipe makes a 2-crusted pie or 3 thin single crusts."

Original recipe yields 16 servings


  • Serving Size: 1 (43.1 g)
  • Calories 200.5
  • Total Fat - 14.5 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 11.5 mg
  • Sodium - 146.5 mg
  • Total Carbohydrate - 16.2 g
  • Dietary Fiber - 2.4 g
  • Sugars - 0.1 g
  • Protein - 3.1 g
  • Calcium - 9.3 mg
  • Iron - 0.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

In a mixing bowl, combine the flour, salt and Crisco. Cut Crisco into the flour with a pastry blender or a fork until mixture is crumbly.

Step 2

In a small dish, add egg yolk, vinegar, & water; blend well with a fork.

Step 3

Add liquid to flour mixture and mix well with a fork until dough is thoroughly incorporated then use your hands to work it together to form a ball.

Step 4

Divide the dough in half to make 2 balls. Place one ball of dough between 2 sheets of waxed paper and roll it out flat with a rolling pin; rolling it a little larger than the size of your pie pan. Remove top piece of waxed paper and then gently flip over the dough onto your pie pan. Remove 2nd piece of waxed paper and gently shape the dough into the pie pan. Trim excess dough off. Repeat with second half of dough. Bake according to pie recipe.

Tips & Variations

  • 4 sheets of waxed paper