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Pie Crust VI

Pie Crust VI

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Norma Baker

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 26.3 g
  • 41%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  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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Reviews

RivertownMom
11
1/28/2007

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 pie recipe and it was the most delicious, tender, flaky crust imaginable! Remember to use very cold water and do not knead the dough any more than is absolutely necessary or you'll end up with a tough crust. This will now become my one and only pie crust recipe. Thank you so much for sharing this one!

Cayles
9
11/23/2006

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. I used bread flour (again that's all I had) so i used a little more flour than it called for and the recipe ended up making enough for me to make 6 single pie crusts! Will definitely do this with all my pies!

Connie Plower
7
10/23/2006

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