Pie Crust

This is my recipe for pie crusts. I’ve used this recipe for most of my 55+ years of marriage and it hasn’t let me down yet. But there were times when I turned to Pillsbury prepared pie dough and with NO GUILT! The whole idea is to make a yummy pie to bless your family and friends.

The edges of your crusts don’t need to look perfect – or they might not look home-baked. The torn places are no problem – just press the dough together and patch with pinches of dough where needed. I do brush the edges with an egg wash before baking (1 egg, beaten with 1 tablespoon water) … it gives the crust a beautiful shine.

Roll the dough around your rolling pin and it will lift easily into your pie dish.
After forming the dough into the pie dishes, freeze them. Wrap with two layers of plastic wrap – they will keep well for 2 months. You can see where I pinched and patched my shells.

Pie Crusts

Yield: 5 pie shells (8, 9, or 10-inch)

4 cups flour

1 tablespoon sugar (optional)

1 1/2 teaspoons salt

1 1/2 cups Crisco (or half Crisco and half butter or all butter)

1/2 cup water

1 tablespoon white vinegar

1 egg

Egg Wash: 1 egg, beaten with 1 tablespoon water

  1. Stir together flour, sugar, and salt. Add Crisco and use a pastry blender or fork to cut it into the flour until the mixture looks mealy. The pieces of Crisco should be pea-sized or so.
  2. Beat together water, vinegar, and egg. Add to the flour mixture and stir in with a fork or spatula until it holds together in a ball. You might need to add a few extra drops of water, but not usually.
  3. Form dough into a large, round disk and cut into 5 equal wedges. Use immediately or wrap and freeze for later.