Perfect Pie Crust II

Perfect Pie Crust II

Kira Hultsman 0

"This crust melts in your mouth! Recipe can be cut in half."

Ingredients 1 h 15 m {{adjustedServings}} servings 292 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place flour in a large bowl. Cut in shortening and butter until mixture is crumbly.
  2. In a separate bowl, mix together egg, sugar, salt, and lemon juice. Make a well in the center of flour mixture. Pour in all of egg mixture and half of ice water. Stir gently with a fork, adding more water as needed, just until mixture forms a ball.
  3. Turn dough onto a floured surface and cut into 4 equal portions. Knead each piece briefly and shape into a disc. Chill 1 hour before rolling out.
Tips & Tricks
Graham Cracker Crust I

This basic graham cracker crust that works well for baked and unbaked pies.

How To Make Pie Dough

See the tricks to making pie dough from scratch.

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Reviews 37

  1. 44 Ratings


A simply beautiful, perfect pie crust. Easy to roll out (even easier to mix since I used the food processor), rich and flavorful, thanks to the egg, butter and sugar; tender and flaky. A light egg wash of a beaten yolk and a little water gave this beautiful crust the beautiful golden sheen it deserved. One of the best and easiest crusts I've ever tried.


I agree with the other reviewers that this pie crust is absolutely wonderful. Great taste, texture, AND very easy to work with. I use this recipe to make Old Fashioned Apple Dumplings by Micki. If you're making pie crust for the first time, this is a good one to start can't mess it up. It's super easy and super delicious. Your diners will be impressed. I used all shortening (my family can't have shortening). And when I cut the recipe in half, I beat one egg, and simply pour half of it down the drain. I use King Arthur all-purpose unbleached, unbromated white flour. Absolutely delicious! Thank you SO very much for sharing this recipe!


This pie crust rolled out velvety smooth and was an absolute pleasure to work with. The crust is slightly sweet with a hint of lemon. This has to be one of the flakiest, most tender pie crusts I've ever made, and it will be my go-to crusts for fruit pies.