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    Home » Desserts » The Best Pie Crust Recipe on the Planet

    Published: Oct 6, 2020 · Modified: Nov 6, 2020 by Erin · This post may contain affiliate links

    The Best Pie Crust Recipe on the Planet

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    Hands down, the best pie crust recipe on planet Earth. And possibly Beyond. 

    A basting brush dipped in beaten egg brushing over the top of a pie crust.

    Be it summer fruit pies or pumpkin pie in the fall, I could not let the BEST PIE CRUST RECIPE EVER go under the radar. It's my mom's, and it is great for dinner pot pies, but it is also the recipe I use for any dessert pie too.

    Cast iron pie pan with handles holding uncooked pie with holes poked in the top.

    It is tender, and flaky... I usually end up eating the scraps of dough. If I'm being honest.

    I know everyone says they have the best recipe, but this is different. Vinegar. You might think that sounds strange, but it is what makes this crust so amazing.

    Once cooked up, it doesn't taste vinegar-y, and it does have a purpose.

    It is hands-down the best pie crust you will ever experience. 

    Try it with new Razzleberry Pie, and a scoop of vanilla ice cream!

    Uncooked pie crust in a pie pan being brushed with egg wash.

    Pie Crust

    Flaky, rich, good enough to eat by itself, pie crust. Recipe is for one 9 inch pie crust (top and bottom).
    0 from 0 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: crust, dough, Pie
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 12 servings
    Calories: 238kcal
    Author: Erin
    Cost: $0.75

    Equipment

    • Rolling Pin
    • Brush
    • Mixer or bowl and spoon
    • Fork

    Ingredients

    • 2 cups flour
    • 1 cup shortening
    • 1 tsp salt
    • 1 egg plus one more, for brushing over the top
    • 3 tbsp water
    • 1 tbsp vinegar
    • 1 egg beaten, for brushing

    Instructions

    • In a large bowl, or standing mixer, combine flour, salt and shortening until mixture is crumbly.
      Glass bowl with crumbly pastry mixture.
    • Add remaining ingredients until combine just until dough ball forms. Don't overwork the dough. (At this point, the dough can be wrapped in plastic wrap and stored in the fridge for up to 3 days.)
      Ball of pastry dough in a glass bowl.
    • Divide into two portions, one slightly larger than the other, as the bottom crust will take slightly more dough to go up the sides of the pan.
    • On a generously floured surface, roll both sections out with a rolling pin, working from the center of the dough and pushing outwards.
      Wooden rolling pin rolling out pie crust on floured surface.
    • Proceed to filling your pie as your recipe calls for.
    • Place the larger, rolled out portion into a greased pie pan and press up the sides.
      Bottom of pie crust in a pie pan.
    • Roll the smaller portion (the top crust) and lay over filled pie. Pinch edges together and cut/discard excess dough from the circumference of the pie.
    • Poke holes for steam to escape, using a knife or a fork in any pattern you like.
      Cast iron pie pan with handles holding uncooked pie with holes poked in the top.
    • Brush with a beaten egg before baking for a shiny, golden finish.
      A basting brush dipped in beaten egg brushing over the top of a pie crust.

    Notes

    • Recipe makes one top and one bottom crust. 
    • Pie crust recipe is to be used with any prepared pie filling, or pie filling recipe that calls for pie crust.
    • Pie dough can be made ahead of time, and stored in the fridge for up to 3 days uncooked.
    • Always pierce the top crust (if using a top crust) with a knife or several times with a fork, to allow steam to escape.
    • Brushing with  a beaten egg before baking, makes the crust golden and shiny.

    Nutrition

    Serving: 1g | Calories: 238kcal | Carbohydrates: 16g | Protein: 3g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 206mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Calcium: 7mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheFrozenBiscuit or tag #thefrozenbiscuit!
    Previous Post: « Dutch Oven Bread Recipe
    Next Post: Razzleberry Pie »

    Reader Interactions

    Comments

    1. Bj says

      December 05, 2020 at 1:27 pm

      I want to try this with Zucchini flour

      Reply
      • Erin says

        December 05, 2020 at 6:01 pm

        I've never tried that, and I'm not sure if a 100% swap would work or not, maybe a max of 50% and then you might have to add something to substitute for the gluten too. If you try it, I'd love to know how what you did turbed out

        Reply

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    I'm Erin, I enjoy creating rustic, from-scratch recipes that are tasty, comforting, and use basic pantry staples. More about

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