Make Ahead

Grandmom Helen's Always-Flaky Pie Crust

September  6, 2014
Author Notes

What I love about this dough is how easily it comes together and also how easy it is to work and shape. The recipe makes enough dough for four single-crust pies. I like to make the full batch and freeze what I don't need - ensuring I am ready for pie at a moment's notice! You can leave out the small amount of sugar if making savory pies, but I leave it in because I like that subtle bit of sweetness. —Rhonda35

  • Makes four single-crust pie shells
  • 4 2/3 cups all-purpose flour, measured by spooning into the cup
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 3/4 cups Crisco, chilled (you can substitute butter for up to half the amount)
  • 1 tablespoon cider vinegar
  • 1 large egg
  • 1/2 cup very cold water, kept chilled in fridge till needed
In This Recipe
  1. In a food processor, combine the flour, sugar and salt. Pulse to mix. Add Crisco and pulse until mixture becomes crumbly.
  2. In a small bowl, beat together the vinegar, egg and water. Add to flour mixture and pulse just till the dough begins to form.
  3. Dump dough onto a floured surface and gather the dough into a ball, using a light touch. Divide into four parts, form into balls and flatten slightly.
  4. Wrap each disk well and chill in the refrigerator for at least 30 minutes before rolling out. Dough will keep in the fridge for 3-4 days and can be frozen for up to 2 months.

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