Pie Crust VI

Pie Crust VI


"This pie dough recipe makes 4 single crusts. The shortening, eggs and water are mixed first, and the flour mixed in last."


40 m servings 348 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 26.3 g
  • 41%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a large bowl, combine shortening, sugar, eggs, salt, vinegar and water. Mix until smooth. Stir in the flour until just combined.
  2. Divide dough into 4 equal pieces. Roll each piece into a ball, flatten, then wrap with plastic and refrigerate.
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  1. 18 Ratings


I thought I had already found the perfect pie crust recipe on this site - until I tried this one! I substituted butter for the shortening (avoiding the transfats). I used it for a chicken pot ...

I was a little worried about this crust because of the vinegar. I've never heard to do that but it was delicious! I didn't have any shortening so I used butter and it gave it a great flavor. ...

My boyfriend made this. It turned out the best. Recommend to everyone. Thanks.

I tried several recipes from this site and this was my least favorite. There are too many unnecessary ingredients. It was extremely sticky and hard to work with. It turned out very salty. On th...

This recipe was sticky. I tried to make it with my kitchenaid mixer, and rolled the dough out right away for a pie. I could not place it into the pie plate without it falling to pieces. I th...

My family has been using this very crust recipe for generations now. I was going to post MY recipe on here, but then I found this! This is absolutely THE crust recipe to use. You can use this f...

I was excited to find this recipe, mine had been lost. This is an excellent way to make a lot of crust at once, and it tastes great. You may need to add a little water at the end if it is too ...

I also have used this recipe for over 40 years, but had never mixed all of the ingredients, ie. shortening along with the other wet ingredients. This will be a great time saver.

40 minutes is VERY deceiving. You did not add the 2-4 hours of refrigeration to make this dough workable. And this crust is NOT as flaky as most of the other recipes available here