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Old-Fashioned Pie Crust (Grandma’s Foolproof Recipe!)

A beautiful plate of a homemade, elegant, and flaky slice of a Pumpkin Pie, being served with a large dollop of whipped cream at a Thanksgiving dinner.

A classic, old-fashioned recipe for a homemade pie crust, attributed to ‘Ruth’s Grandma.’ This recipe uses all shortening, which makes for an incredibly tender, flaky dough that holds its shape well. The simple, from-scratch dough is enriched with an egg and is perfect for any sweet or savory pie.

Ingredients

  • 4 cups all-purpose flour
  • 1 ¾ cups shortening
  • 3 tablespoons white sugar
  • 2 teaspoons salt
  • 1 egg
  • ½ cup water

Instructions

  1. In a large mixing bowl, combine the all-purpose flour, shortening, sugar, and salt.
  2. Blend the ingredients together with a pastry cutter or your fingers until the mixture is crumbly and resembles coarse meal.
  3. In a small bowl, lightly beat the egg with the water.
  4. Pour the egg and water mixture into the flour mixture. Blend with a fork or your hands until the dough just comes together. Do not overmix.
  5. Divide the dough in half, form each half into a flat disk, and wrap tightly in plastic wrap.
  6. Chill in the refrigerator for at least 30 minutes, or until ready to use.
  7. Once chilled, roll out on a floured surface to fit your pie pan.

Notes

  • This is a very large batch of pie dough, enough for two double-crust 9-inch pies or four single-crust 9-inch pies.
  • Using a pastry cutter (or your fingers) to work the cold shortening into the flour is key to creating a flaky texture.
  • Do not overwork the dough once the liquid is added, as this will make the crust tough. Mix only until the ingredients are just combined.
  • The dough must be chilled for at least 30 minutes to rest the gluten and make it easier to roll out without shrinking.

Find it online: https://cookupjoy.com/old-fashioned-pie-crust/

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