Mom's Pie Crust

Mom's Traditional Pie Crust Recipe
94
9 Reviews
Pie crust recipe that is tender and flaky--the perfect crust for any pie.
15 min
Prep Time
1:15
Total Time
2 pie crusts

Ingredients

2 cups
all-purpose flour
1/2 teaspoon
salt
1/2 cup
cold Land O Lakes® Butter, cut into chunks
1/2 cup
shortening
3 tablespoons
cold water
1
large Land O Lakes® Egg, beaten
1 teaspoon
apple cider vinegar or white vinegar

Directions

  1. Combine flour and salt in large bowl; cut in butter and shortening until mixture resembles coarse crumbs.
  2. Combine cold water, egg and vinegar in bowl. Add egg mixture to flour mixture; mix, with fork, just until flour is moistened. Divide dough in half; shape each half into a ball. Flatten slightly; wrap each ball of dough in plastic food wrap. Refrigerate at least 1 hour.
  3. For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.
  4. For 2-crust pie, roll out remaining ball of dough on lightly floured surface to 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.
  5. For baked unfilled pie shell; prepare crust as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475°F for 10 to 12 minutes or until lightly browned.

Recipe Tips

Nutrition Facts (1/8 of double crust)

Calories
340
Cholesterol
55mg
Carbohydrates
24g
Protein
4g
Fat
25g
Sodium
240mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

I don't know that I'll ever use another recipe after finding this one. Using it cold is key to good rolling though. It was pliable, and so easy to work with in the pan. I used a food processor to combine min then formed the ball/disc for the fridge. Used it for my pumpkin pies and they turned out great! Will be making apple and cherry pies next! Enjoy!

Rating

I am not a big pie baker but this was very sad. At first, the dough was very wet but after refrigerating it was better. However my experience with rolling was less than good. I have no idea what I did wrong.

Rating

This is an excellent crust, turns out flawless every time I make pie, and get compliments every time as well. Super delicious!!!!!!! Thank you for sharing such a great pie crust recipe, I doubt I will ever try another one :)!

Rating

Excellent flaky delicious crust!

Rating

Pie crust turned out great.... I will give this recipe to family to make..... Infact made 3 pies everyone came out super....Using this crust for my pumpkin pies for Thanksgiving....Happy Holidays

Rating

This is the only pie crust that I have ever made that actually turns out sturdy but delicate, flaky and flavorful. I think the key is the vinegar and lettingit rest overnight in the refrigerator. It take some advanced planning but is well worth it!

Rating

Very easy and the best recipe for pie crust that I have ever tried.

Rating

I've had a "favorite" pie crust recipe for years, but this recipe is absolutely the BEST. Needless to say, I now have a NEW FAVORITE PIE CRUST RECIPE. I had rave reviews like I never had before, and it was a "tough crowd." This recipe took flaky pie crust to a new dimension...even the fluted edge was easily cut with a fork and eaten. I highly recommend this recipe and will make it all the time from now on.

Rating

JUST LOVE THIS ONE THE PIE CRUST IS REALLY GOOD.

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