Old Fashioned Pie Crust

Crust that is sweet and savory! The perfect pie partner!

1 1/3 Cup Vegetable Shortening

1 Egg

1 Tbsp Vinegar (Wine or Apple Cider)

3 Cups Flour


  • Extra Flour
  • Rolling pin (or Wine bottle!)
  • Pie dish (you can get creative if needed, try to stick to glass)
  1. With you hands, mix the flour and shortening. Blend until they are well mixed but crumbly.
  2. In a 1 C measuring cup, add 1 egg and vinegar. Then fill to the top with water. Pour into crumb mixture.
  3. Continue to mix with your handsĀ  until just mixed, you may need to add a little more flour. Do not add more than 1/8 C, the raw crust will be sticky. DO NOT over mix or knead.
  4. Separate the dough into two equal parts. Place one have in a reusable container and place in the fridge.
  5. Heavily flour a surface. Place dough on the surface and roll out in a circle. Keep the top of the dough floured to prevent sticking.
  6. Half way through flip the crust. Heavily flour the top, then flip. Be careful to no tear or crumble.
  7. Continue rolling out until 1/8 – 1/4 in thick. Then transfer to you pie dish. You do not been to flour or grease your dish.
  8. Bake with bead inside or fill and then bake.
  9. The extra dough in the fridge is you top! It’s enough for a full top or a lattice top.
  10. Bake leftover dough with butter and cinnamon sugar on top! Yum!


Yield: 1 servings