Make Ahead

Grandmom Helen's Always-Flaky Pie Crust

September  6, 2014
1 Ratings
  • Makes four single-crust pie shells
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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • Rhonda35
  • JoAnne Lingo
    JoAnne Lingo

2 Reviews

JoAnne L. August 16, 2017
This is very close to the pie crust recipe that I have used for the past forty or so years. Everyone raves about my pies and the crusts, when I give them my recipe they are surprised but always have great results when they use it. No matter what you do to it, the crust IS always flaky and tender!
Rhonda35 August 16, 2017
So glad to hear you have such success with your similar pie crust, JoAnne. Same here - always turns out wonderfully!