Best Pie Crust Ever

  • Yield 20 servings

I've used this pie crust recipe for many years and haven't found one better. The secret is the egg and vinegar mixture.


3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 1/4 cups solid vegetable shortening
1 egg
6 tablespoons water
1 tablespoon vinegar


  1. Mix the flour, baking powder, and salt. Cut in the shortening until the texture resembles peas.
  2. Beat the egg, water, and vinegar together. Add to the flour mixture.
  3. Don’t handle the dough more than is needed. Roll it out, and fill two pie plates.
  4. Bake according to the pie filling instructions.

Yield: 2 crusts
–Recipe by Carolee Goebel, Cheboygan, Mich.



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