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Homemade pie crust, easy to make, flaky, and delicious
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Homemade Pie Crust

How to make a homemade pie crust, with shortening. It is light and flaky and delicious.
Prep Time10 mins
Cook Time13 mins
Total Time23 mins
Course: Pastry
Cuisine: American
Keyword: homemade pie crust, pie crust
Servings: 2 pie crusts
Calories: 3061kcal
Author: Rachael


  • 2 egg
  • 1/2 cup water
  • 2 Tbs vinegar
  • 5 cups flour
  • 2 Tbs sugar
  • 2 tsp salt
  • 2 cups shortening


  • Combine egg, water, and vinegar in a bowl.
  • Whip with a fork until light and frothy. Set aside.
  • In separate bowl, mix together, flour, sugar and salt.
  • Using a paddle attachment on a mixer, or using a fork and mixing by hand, cut shortening into the flour mixture
  • Add wet ingredients to flour and shortening mixture and mix well. (Again you can use your hands)
  • When everything is incorporated, and the dough is slightly sticky, but not sticking to the edges of the bowl, use a wet cloth to dampen the counter space you are working in, and put wax paper on top of the damp spot.
  • Put a little flour on the wax paper and then roll out half of your unbaked crust dough, you want a rectangle big enough to fill the bottom of a jellyroll pan plus some, so the edges come up and over the pan by about a centimeter. I use a 12 1/2 x 17 jelly roll pan or cookie sheet (Everyone calls them something different)
  • If baking to fill with a cream filling or something that needs a pre-baked crust, bake at 425 degrees for 10-13 minutes. But, before baking, use a fork to prick the bottom to provide air holes so it doesn't bubble. And use pie weights!



Calories: 3061kcal | Carbohydrates: 250g | Protein: 37g | Fat: 212g | Saturated Fat: 53g | Cholesterol: 163mg | Sodium: 2405mg | Potassium: 395mg | Fiber: 8g | Sugar: 12g | Vitamin A: 240IU | Calcium: 72mg | Iron: 15.4mg