Pie Crust
Handed down for generations, this 100-year-old pie crust recipe is reliable, tender, and flaky every single time. It makes enough for four crusts—perfect for holiday baking or freezing for later!
Ingredients
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4 cups all-purpose flour
1¾ cups shortening
3 tablespoons white sugar
2 teaspoons salt
1 large egg
½ cup cold water
Instructions
Combine dry ingredients: In a large mixing bowl, add the flour, shortening, sugar, and salt. Use a pastry cutter or two forks to blend until the mixture resembles coarse crumbs.
Add wet ingredients: In a separate small bowl, whisk the egg with the cold water. Pour this into the flour mixture and stir just until combined. The dough should come together but not be overworked.
Chill: Divide the dough into 4 equal portions, wrap each in plastic wrap, and refrigerate until ready to roll out. Dough can be stored in the fridge for up to 3 days or frozen for longer storage.
- Pro Tip
Use ice water when mixing your dough—keeping everything cold helps prevent the fat from melting too early, resulting in a flakier, more tender crust. And remember: don’t overmix the dough, or it may become tough instead of light and flaky.
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