Many of us who make pies from scratch have crust recipes which have been passed on from generations before us. We swear by these recipes, because they turn out flakey and delicate most of the time. Problem is, what I have heard time and time again is that pies are difficult to make simply because crust can be such a fickle mess to work with. It falls apart when you try to put it in your pie pan, or if it holds together beautifully, often it bakes up with the texture of boot leather.
And get this – some bakers don’t even bother with the crust and instead buy the flavorless mats sold as “unbaked pie crust” sold at the grocery store, simply because it’s easier. Never mind the flavor – the dreamy pie filling will make up for a lackluster crust. If you say so, pal.
Well, I have the solution to your pie crust quandry!
I, like most, have struggled once a year with rolling out pie crusts that required me to piece together the crust in the pie tin, resulting in a somewhat Frankenstein-esque pie. Sure, it got the job done, but often it wasn’t very pretty. But, several years ago, my friend Tyler brought in a pie with a crust so flakey and gorgeous, I complimented him on accomplishing such a lovely pie, noting how ornery pie dough can be.
Tyler looked at me questioningly, and said that pie crust is no big deal. Well, of course I asked him his secret and he told me there wasn’t one. He just mixed up a batch of dough from the recipe his grandma gave him and it turns out every time. Hmmmm. Every time? Surely Tyler was full of something (and I don’t mean mincemeat).
Anyway, long story short, I asked him for the crust recipe (thinking it would be the same one I’d always used), and like a good friend, he delivered the very next day! But, his recipe was kinda weird. I’ve never heard of using eggs or vinegar in pie crust – surely this couldn’t be right. Well, I took the recipe home, and whipped up a batch just to be sure, figuring it would be a test batch that I would just bake blind with cinnamon and sugar for the kids. And lo and behold! It worked! Stirred together quickly. Held together perfectly. Was flakey and delicate and pretty much the ultimate in pie crusts (in my experience).
So now, my fellow bakers, if you don’t already have it, here is Tyler’s grandma’s recipe, just in case you’ve never seen one like it. From here on out, you have no excuse for not baking pies more than once a year (other than that unfortunate 10 pound weight gain excuse).
Perfect Pie Crust
4 cups flour
1 tsp salt (I added this, because it just seemed to need it)
1 3/4 cup shortening (I use lard or Crisco interchangeably)
1 egg
1/2 cup water (doesn’t have to be ice cold)
1 TBS white vinegar
Cut together flour, salt and shortening, until the mixture is crumbly and crumbs are about the size of peas.
Stir in the egg, water and vinegar until thoroughly combined.
Form into a ball, wrap tightly and refrigerate for at least 2 hours before rolling out on a floured surface.





