Time to come clean: Up until a few months ago, I had never been able to make a pretty pie. I was one of those people that my dad (a professional chef, that taught me how to make my first pie from scratch when I was about 6…) would make fun of. Yup. I’d go out an buy a pie crust from the freezer section of the supermarket. I just figured that pie crusts were super finniky, and frankly, I just didn’t have the time or patience to make them pretty. And honestly, I had run across so many pie crust recipes that called for ingredients to be super cold, or don’t handle much, or… just. No. As the meme goes, “I ain’t got time for that!”
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Introducing a Foolproof Pie Crust
So, one day I was sorting through my massive box of family & heirloom recipes. I was looking for something completely unrelated, but then low and behold, I ran across this one. Foolproof pie crust?! Really? Hey, I just happened to have everything I needed to make it in my pantry, too! It sounded easy enough, so I gave it a go. Y’all. This is the real deal. It doesn’t matter how much I mess with it, it still turns out strong but tender with no soggy-bottom (It’s entirely possible that I have watched a few too many The Great British Baking Show episodes lately…), and flaky as all get out.
Perfect Pie Crust Every Time
Seriously, y’all. I’ve used this pie crust to make everything from your standard cherry pie to quiches to just baking up scraps sprinkled in cinnamon sugar. It literally never fails. And I’m one of those people who, though I LOVE cooking & baking, doesn’t like getting too fussy with what I’m baking. If it happens to turn out pretty, then that’s great. If it takes too many steps to attempt for it to look right, I’m probably not going to be making it too soon, ya know?
Helpful Hints to a Foolproof Crust
- If the crust dough seems a little dry when you’re mixing it up, don’t be afraid of sprinkling a little water in it. I’ve used up to two extra teaspoons before, with no issue. It really kind of depends on how humid your kitchen is.
- I like to use a marble rolling pin to roll the dough out with since I can throw it in the fridge for an hour or so before I’m ready to use it. The colder the pin, the better the dough rolls. That’s true with pie crust, biscuit dough, or cookie dough. I’m sure there’s a scientific reason for this, but I just know it works.
- If you happen to have extra pie crust that you didn’t use, this will last indefinitely in the freezer–just make sure it’s really wrapped up well.
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Foolproof Pie Crust
- 3 cups flour
- 1 tsp salt
- 1 Tbsp sugar
- 1.5 cups Crisco I like butter-flavor for this
- 1 egg
- 1 Tbsp white vinegar
- 5 Tbsp water
- Mix the first three ingredients in order with a fork or whisk. Add in Crisco with a pastry blender or a couple of butter knives.
- In a separate dish, beat vinegar, water, and egg.
- Combine the two mixtures until all are combined. (Depending on how humid your kitchen is, you may need to add a teaspoon or two more of water here.)
- Make into two balls, wrap in plastic wrap, and chill for at least 15 minutes.
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