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.


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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 190
  • Fat 13g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 5g
  • Cholesterol 10mg
  • Sodium 150mg
  • Potassium 25mg
  • Carbohydrate 14g
  • Fiber 1g
  • Sugars 0g
  • Protein 2g
  • Trans Fat 1.5g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 6%