4 cups all-purpose flour (spooned and leveled)
1¾ cups shortening (or 1 cup shortening + ¾ cup butter for flavor)
1 tablespoon granulated sugar
2 teaspoons salt
The Liquid Magic:
1 large egg
½ cup cold water
1 tablespoon white vinegar
Dee Dee's Secret Weapons:
Cold everything—ingredients, bowls, even your hands!
Patience—don't rush the process
Love—the most important ingredient of all
👩🍳 The Time-Honored Method
Step 1: The Cold Prep
Chill your bowl and pastry cutter in the freezer for 15 minutes.
Measure flour by spooning into cup and leveling off—never scoop!
Cube shortening/butter and return to refrigerator until needed.
Step 2: The Perfect Blend
In your chilled bowl, whisk together flour, sugar, and salt.
Add chilled shortening and cut in using a pastry cutter until mixture resembles coarse crumbs with some pea-sized pieces.
Step 3: The Liquid Magic
In a small bowl, beat egg with a fork, then mix in water and vinegar.
Sprinkle this mixture over the flour mixture, 1 tablespoon at a time, mixing lightly with a fork after each addition.
Stop when the dough just begins to clump together.
Step 4: The Gentle Touch
Turn dough onto a floured surface and gather into a ball.
Divide into 4 equal portions for 8-inch pies or 3 portions for 9-inch pies.
Handle as little as possible—overworking makes tough crust!
Step 5: The Chilling Time
Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
This allows the gluten to relax and the fat to firm up for maximum flakiness.
Step 6: Rolling to Perfection
On a floured surface, roll each disk from center outward, turning occasionally.
Aim for ⅛-inch thickness and 2 inches wider than your pie plate.
🌟 Dee Dee's 5 Sacred Pie Crust Secrets
KEEP EVERYTHING COLD: Warmth is the enemy of flaky crust
DON'T OVERMIX: Mix until just combined—some visible fat pieces are good!
HANDLE WITH CARE: Treat the dough gently, like you're holding a baby bird
REST IS REQUIRED: Never skip the chilling time
WORK QUICKLY: The less time the dough spends in warm hands, the better
🍎 Baking Instructions
For Pre-baked (Blind-baked) Crust:
Prick bottom with fork, line with parchment and pie weights
Bake at 425°F for 15 minutes, remove weights, bake 5-10 more minutes until golden
For Filled Pies:
Follow your specific pie recipe instructions
Brush with egg wash for golden shine
Bake until beautifully golden brown
💫 Pro Tips from Generations of Bakers
VINEGAR MYSTERY: The acid helps prevent gluten development = more tender crust
EGG MAGIC: Adds richness and helps with browning
SHORTENING VS BUTTER: Shortening = flakier, Butter = more flavor
FREEZING: Dough disks freeze beautifully for up to 3 months
LEFTOVER SCRAPS: Make cinnamon sugar pinwheels!
🏆 Why This Recipe Earned Its Blue Ribbon
CONSISTENT RESULTS: Works perfectly every single time
FORGIVING NATURE: More tolerant of handling than many modern recipes
BEAUTIFUL COLOR: Bakes to a perfect golden brown
FLAKY TEXTURE: Shatters beautifully when cut
RICH FLAVOR: Complements rather than competes with fillings
The Final Slice: A Legacy in Every Crust
This 100-year-old pie crust recipe is more than just flour and fat—it's a connection to the past, a testament to the wisdom of generations of home bakers, and proof that some things only get better with time. Every time you roll out this dough, you're not just making pie—you're continuing a story that began a century ago, you're sharing in the collective knowledge of countless grandmothers and mothers, and you're creating something that nourishes both body and soul.
Now we want to hear your story! Do you have a family recipe that's been passed down through generations? What's your favorite pie to make with this crust? Share your baking memories and photos in the comments below—we treasure these connections to our culinary heritage! 🥧✨
