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Thick, flaky and easy to work with, this pie crust recipe will be the recipe you know and trust for years to come. Give it a try once and be converted!
Do you like pie? I LOVE pie…..and pie crust. It is just so irresistibly flaky and delicious. I’ve tested plenty of recipes over the years, trying all butter, all-vegetable shortening, all lard, combinations of all three, adding only ice water, trying a vinegar/egg slurry and the list goes on. After literally trying recipes for ten years, the be-all-end-all recipe for me ended up being an experimental version of the pie crust my Mom made from the Tenderflake packaging. If you’d prefer an all-butter pie crust, try this recipe here.
The Best Pie Crust Recipe
Like I mentioned before, this is a doctored version of a recipe from the Tenderflake packaging. (Tenderflake is a brand of shortening found in Canada, comparable to Crisco.) It’s a great recipe as is, but I’ve tweaked it slightly to yield a crust that is slightly salty, can be rolled thick or thin and is consistently flaky every time. It’s the perfect complement to any filling, sweet or savory.
There is something about the protein from the egg and the acidity from the vinegar that really makes the difference for me. I always eat pie and never usually turn it down…ever! But this crust is the kind I can’t stop eating. Pie crust or pastry of any kind may be viewed as intimidating, but I’m here to tell you that it’s not as hard as you think and I’ll even give you all my tips and tricks for success.
How to Make Pie Crust
Believe it or not, this pie crust recipe is quite simple to make. Don’t be nervous! The ingredients list is short and the directions are even shorter. Roll and use as you’d like. The more specific increments and directions are found in the recipe card below.
- Measure flour and salt into a large bowl. Stir to combine.
- Cut shortening into the flour using a pastry cutter or two butter knives (or your hands) until the shortening is well dispersed and the size of small peas.
- In a liquid measuring cup, whisk egg, water and vinegar together.
- Pour in egg slurry bit by bit, stirring with a fork until a ball of dough starts to form. You probably won’t need to add in all the liquid which is totally normal!
- Knead gently together using your hands and form into a large dough ball.
- Divide into 5 thick crusts or 6 thinner crusts, wrap and refrigerate or freeze.
- Roll out, crimp, fill and bake!
Pie Crust making for beginners:
Please please please if you’re new to this pie-making business, don’t be scared! It’s not as hard to make pie crust as you think! Follow these tips and take a chance.
- Cut the shortening into the flour until it’s the size of peas. You want it distributed pretty evenly.
- Do your best not to knead the dough balls or do anything to form gluten in the pastry. Gluten does not equal flaky crust.
- When rolling out the dough, don’t shy away from flouring the board or lifting the pastry up, adding more flour underneath and/or flipping it while rolling. You want to avoid it sticking and flour is the way to do that.
- If it cracks or rips, just press it back together. This recipe is very forgiving. Whether that is while you’re rolling it out or placing it into your pie plate, no one will know once it’s all filled.
- I divide this recipe into five thick crusts because I like thick crusts and because it’s way easier to roll out that way. But you can definitely get six! If you’re just starting, it’s better to have extra pie dough than not enough. So, divide it into five.
What is Blind Baking?
Blind baking is simply pre-baking your pie crust before filling it. If you are making a cream-based pie (chocolate cream pie, pumpkin cream pie, banana cream pie, etc..) you’ll need a pre-baked pie crust because the filling will be made separately.
How do I Blind Bake My Pie Crust?
Once you have your pie crusts made, roll out and fill your pie plate. Prick dough with a fork, add a square of parchment paper to the crust and fill with pie weights. If you don’t have pie weights, dried rice, beans or even flour can work! You just want to hold the crust in place to prevent shrinking.
Bake at 400 degrees for 15-20 minutes or until the crust is golden brown. Be sure to use a glass pie plate so you can keep a close eye on the bottom of the crust to ensure it’s baked before pulling from the oven.
Love Pie? Try these other recipes:
- Easy Double Chocolate Pie
- Whipped Brown Sugar Pecan Pie
- Homemade Pumpkin Pie
- Pumpkin Cream Pie
- All Butter Pie Crust
I think that’s it for now! If you have any questions be sure to leave a comment and I’ll do my best to get back to you.
Have a great day, friends!
Pie Crust Recipe
- Blend flour and salt in mixing bowl. Add in both kinds of shortening. Using a pastry cutter, cut shortening into flour to create small lumps about the size of peas. Set aside.
- In a small bowl, whisk water, egg, and vinegar together.
- Slowly pour in the water-egg mixture into the flour mixture going bit by bit, using a fork to stir and moisten. You will most likely not use it all. Use just enough to form a dough. Halfway in, you will start using the heat of your hands to form dough into 5 balls. Do your best to not work or knead the dough.
- Once your dough comes together into 5 balls, store wrapped in plastic wrap or small freezer bags. Refrigerate an hour or two before rolling. Store remaining dough balls in the freezer for up to six months. Defrost in the fridge for 24 hours before rolling.