One-Hundred-One-Year-Old Pastry Recipe

One-Hundred-One-Year-Old Pastry Recipe


"This is an old pie crust recipe, made with egg and vinegar, along with the usual ingredients."


servings 189 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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  1. In a large bowl, mix flour and salt. Cut shortening into the flour until it is the size of peas.
  2. In a 2 cup measuring cup, beat the egg lightly. Add vinegar, then fill to 1 1/2 cups with cold water.
  3. Add just enough liquid to flour mixture to hold the dough together. It should be approximately 4 tablespoons. Reserve remaining liquid for your next batch of dough.
  4. Handle dough as little as possible. Roll out and use as desired.
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  1. 12 Ratings


I'm a professional pie maker and have used this recipe for years. Produces a flakey brown crust. When you add the water and mix slightly transfer all ingredients to plastic bag and finish mixing...

My mother was an excellent pie baker. This is the crust recipe she always used and it's wonderful! I had lost it through the years, so I really appreciate having it again. Thanks!

Wow! I come from a long line of women who are known far and wide for their exceptionally bad pastry, and I definately fit into the family tree. I have tried dozens of pastry recipes and at bes...

This was a great pastry crust. Did use lard instead of shortening - did they have shortening 101 years ago? WARNING - you will not be using the entire 1 1/2 water! I used my food processor to...

This was okay. It's pretty flaky, but lacking in flavour. I would make it again, using part butter. I did like the way the bottom crust held up to my juicy blueberry pie, not at all soggy. As we...

this dough was sooooooooooooo greasy! Yes it was fine to work with but....not cool with the amount of shortening. I used half of the mixed wet ingredients called for. Anyway...I went at it aga...

this isn't exactly great for flakey pastry puff kind of dough, but it's really good for the bottom of savory pies. i use it often.

The first time I made this, it didn't turn out so well, but I tried it again with the leftover liquid, and it was extremely good and flaky! I had to use closer to six tablespoons of liquid thoug...

This is the same recipe passed down from my g-g-grandmother who used it in her restaurant. She used it to bake pies for the original Bob Evans before he become famous. They were family friends...