Perfect Pie Crust Recipe

I spent years at Charlotte the Great’s side trying to perfect pie crust. I wanted it to be flaky and delicious. I struggled and had almost given up hope when I discovered this recipe. It is a perfect pie crust every time. The best part is you can even freeze it. How convenient is that?! Easy pie crust; perfect every time.

It’s easy to make and yields a pie crust my family raves about, making dinner something to celebrate. I use it for homemade chicken pot pies, fruit pies, and tarts.

DID YOU KNOW: The purpose of a pastry shell was mainly to serve as a baking dish, storage container, and serving vessel, which are often too hard to eat. It was the only form of baking container used for hundreds of years, meaning everything was a pie.

Can you imagine not eating the crust of your pie – SOMETIMES THAT’S THE BEST PART!

Perfect Pie Crust Recipe Ingredients

1. Place flour in a large bowl and add Crisco.
2. Using a pastry cutter, work the Crisco into the flour until it resembles small peas.
3. In a small bowl whisk an egg with a fork.
4. Pour whisked egg into flour/Crisco mixture.
5. Add the cold water, vinegar, and salt to the mixture and stir gently until all ingredients are mixed in.
6. Divide dough in half (this will give you a top and bottom crust).
7. Place in Ziplock Bags and place in freezer for 15 minutes and then, on a floured surface roll dough out–always roll from the center out (never back and forth).
8. If the dough is too “wet,” add a tad of flour to the top to roll out. If it sticks to the surface, use a metal spatula, scrape it up, and turn over onto a floured surface.
9. Roll until it’s 1/2-inch larger in diameter than your pie pan.
10. Place in pie pan and work as usual.
11. If you are FREEZING the pie crust, place each half in its own gallon-sized Ziploc. Seal and place in freezer. Remove from the freezer 15 minutes before you’re ready to roll out.