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Grandma's Secret Pie Crust

Grandma's Secret Pie Crust

Felicia Bass

The secret's out! A great basic pie crust recipe.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 16.6 g
  • 25%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet


  1. In large bowl mix flour and salt. Cut in shortening with two butter knifes.
  2. In separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
  3. Roll out dough, and fit into two 9 inch pie pans.
  4. Bake at 425 degrees F (220 degrees C) for 12 minutes.
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I read all 100 plus reviews and the main thing I came up with was that chilling the dough for an hour helps. I also used a food processor to cut in the butter which I used instead of shortening. I didnt have to use as much liquid as stated. I added a little bit at a time. After chilling the dough still seemed quite soft and I thought it was goin to be hard to work with but it wasn't. My aunt (walking cookbook and great pastry maker) has tried for years to bring my pastry up from just passable and failed. After eating a quiche made with this my dad said I'll tell Aunty Ellen you've finally made it. Thanks


The most delicious, light, flaky pastry I have ever made for my pies - and that's saying something! I made it with butter, as usual, and YUM! For the flakiest pastry, stop cutting in the shortening when it is about the size of a pea, no finer. People who say the recipe didn't work for them, please remember that there are many variables when adding liquid to flour: eggs aren't all the same size, and the humidity of the day will affect how much of the liquid mixture the flour will need. Cut in the liquid a bit at a time, be patient, and when the dough comes together, just stop.

Ruth Phillips

This is the REAL thing-I should know I've been making pies for almost 40 years. I use a food processor for 'cutting' the shortening in-then mix in the liquid by hand-you have better control that way-and you won't overmix and make the crust tough..... The results are spectacular-flaky, tender and easy to roll-even for the beginner. Do agree with other reviewers-refrigerating the dough an hour or more always makes it easier to roll.