The Only Pie Crust I’ll Ever Need

Making my pie crust feels almost like therapy. Maybe it’s the way the flour clouds up when you whisk it, or the soft crumble of shortening as it blends into the bowl. Maybe it’s the quiet moment when the dough finally comes together in your hands. Whether it's sweet or savory, this crust has become my go to.

This crust is forgiving, easy to work with, and consistently flaky. If you’ve ever been intimidated by homemade pie crust, this one will change your mind.

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Ingredients

• 2 cups flour

• ¾ teaspoon salt

• 1 cup vegetable shortening (room temperature)

• 1 egg

• 2 tablespoons cold water

• 1 tablespoon white vinegar

  
  

  

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Steps

1. Combine the dry ingredients

Whisk the flour and salt together in a large mixing bowl.

2. Cut in the shortening

Add the room‑temperature shortening. Use a pastry blender — or a fork if that’s what you have — to cut it into the flour until the mixture is uniform and the shortening pieces resemble large peas.

3. Mix the wet ingredients

In a separate bowl, beat together the egg, cold water, and vinegar.

4. Bring the dough together

Pour the wet mixture evenly over the flour mixture. Use a fork, mixing spoon, or your hands to gently combine everything until a dough forms. Don’t overwork it — just bring it together.

5. Divide and chill

Split the dough into two equal portions. Shape each into a ball, flatten into a 4‑inch disc, wrap in plastic wrap, and chill for at least 15 minutes or until you’re ready to roll it out.

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I hope you enjoy making this dough and try all types of pie filling recipes. I will make some posts about some of my favorites soon. If reading this made you hungry, you’re not alone. If you’d rather skip straight to the delicious part, I’ve got you covered. You can order one of my handmade pies right from my kitchen, baked with the same love and flaky crust you just read about. Visit the Pie Orders section on my website to see what’s baking this week!