Flaky Pie Crust

No matter how much you handle this dough it always will be flaky and tender. The dough may be refrigerated for 3 days or it may be frozen until ready to use.


5 single pie crusts


4 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoon salt
1 1/2 cup vegetable shortening
1/2 cup cold water
1 tablespoon vinegar
1 large egg


In a medium mixing bowl, using a fork mix flour, sugar, and salt well. Add shortening and blend well with a pastry blender until crumbly. In a small bowl mix water, egg and vinegar. Pour into flour mixture and stir with fork until ingredients are moistened. Divide into 5 portions. Wrap in plastic wrap, chill well for 1/2 hour.

Additional Information

Shortening must be used. Do not substitute oil, lard, or butter for shortening.

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