Ingredient List
For Mom's favorite pie crust:
  • 4 cups all-purpose flour (may substitute up to half white whole wheat flour)
  • 1 teaspoon baking powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 2 cups shortening*
  • 1 large egg
  • ½ cup ice-cold water
  • 1 teaspoon vinegar
For mom's favorite pie crust
  • In large mixing bowl, combine dry ingredients; cut shortening into mixture until particles are size of small peas.

  • In small bowl, beat egg, water and vinegar. Sprinkle into flour mixture, tossing with a fork until flour is moistened and pastry cleans the side of the bowl (1 to 2 teaspoons water may be added if necessary).

  • Gather pastry into a ball; shape into flattened round; cover and chill at least 1 hour.

  • Divide pastry into fourths; place one piece between wax paper and roll out into a circle. Roll pastry 2 inches larger than inverted pie plate. Peel off top paper. Invert pastry and place paper-side-up in pie plate. Peel off paper.

  • For One-Crust Pie: Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pasty under, even with plate; flute. Fill and bake pie.

    For Baked Pie Crust:Prick bottom and sides of pastry thoroughly with fork. Cover top with foil and bake at 400°F for 6 minutes. Remove foil and bake 5-6 minutes or until light brown.

    For Two-Crust Pie: Line pie plate with pastry crust and add desired filling. Trim overhanging edge of pastry ½ inch from rim of pie plate. Roll second pastry crust out and roll up on rolling pin to transfer. Place crust over filling and cut slits so steam can escape. Trim overhanging edge of pasty 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cover edge with foil or use pie shield to prevent overbrowning; remove during last 15 minutes of baking. Bake as directed in recipe.

  • NUTRITION INFORMATION PER SINGLE 8 or 9-INCH PIE CRUST (270g): 1370 calories, 890 calories from fat, 98g total fat, 25g saturated fat, 0g trans fat, 45mg cholesterol, 740mg sodium, 99g total carbohydrate, 3g dietary fiber, 4g sugars, 14g protein, 235mcg folate, 0mg vitamin C, 6mg iron.

  • Tip: To freeze pastry crust: Prepare pastry; divide into fourths. Flatten into circles and stack, placing wax paper between circles. Wrap and freeze. Thaw at room temperature until soft (about 20 minutes).

  • Try these recipes out with Mom’s Favorite Pie Crust!

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