This heirloom pie crust recipe rolls out like a dream. It’s flaky, tender and time tested so you know it will never fail.
#MyVintageRecipe is a series that documents the anthropology of food one recipe at a time. My hope is that these stories will help us better understand how the food we eat plays a vital role in our personal lives and tells a larger story about the cultural impacts of food traditions. Every recipe has a story. Do you have one to tell? Email me at kitty@vintagekitty.com
As far back as I can remember my mom has been a baker. As a young child I can remember her waking me up late at night because she was in the mood to make cookies. In my nightgown, I’d teeter on a step stool, watching my mom as she turned flour and sugar into batter.
My mom was so adept at baking, that I usually watched, rather than participate. Mom performed her elegant dance, gently caressing the ingredients, massaging them into minimalist works of art. She was no foodie or gourmet, just a home cook with a rural Pennsylvania Dutch palate. Despite the simplicity, be it a humble pie or a buttery pound cake, the result was sweet perfection and I lived for a taste.
It was during these intimate nights, baking in the moonlight with my mother, that my deep love of food began.
When I finally began to bake on my own, it was a rude awakening. Mom made baking look effortless but it did not come easily to me. There were many tears and fallen cakes before I earned a bit of my mother’s finesse. But with years of practice, I too have grown into a baker, like my mom and her mom before her.
Baker is a title of honor. Its a position earned through haphazard burns and dishpan hands. Yes, beyond the toil there is achievement. Nailing the meringue can be so satisfying! But the real reward is joyful smiles and full bellies. It’s the gift that everyone appreciates and that will be remembered.
I would love to personally bake something for all of my readers, but I’m afraid that’s not possible. Instead, I’m going to give you #myvintagerecipe for foolproof pie crust. Well actually it’s my mom’s recipe…but it’s not. You know how someone makes a recipe so long it becomes “their” recipe? That’s the story here.
Back in the early 1970s my mom got this pie crust recipe from her coworker. That coworker got it from her mother. That’s all mom remembers. I know mom was working at Capitol Records in Winchester, Virginia at the time and Winchester also happens to be were my parents met. So, filling in the gaps in the story…maybe my youthful mother wanted to impress her beau with homemade pie? At least that’s the story in my mind.
As to the actual origins of the recipe, it’s unclear. I found a newspaper clipping on Teacup Lane that has a very similar recipe. Sandy writes that she found the recipe sometime in the 1980s but the clipping doesn’t have a date or title. The pie dough is called Linda Garner’s Absolutely Perfect, Never Fail Pie Crust. But unfortunately this little article left me with more questions than answers. Is Linda still alive? What paper did Judy McConnell Steele write for? I googled both names and looked for similar recipes in Google Books and several heirloom recipe databases. But my searches came up with zip, nada, nothing.
One day, I hope to find out exactly how this recipe made its way to my mom and how it came to be called foolproof pie crust. If you’ve read my post on the brown betty or my homage to the cut up cake, you know I’m a budding food anthropologist. So, when researching a recipe I’m like a dog with a bone. Who knows? Maybe one of you readers will have the next clue?
But I don’t need to give you a long history to convince you this pie crust is phenomenal! It’s all in the name…it really is foolproof. It rolls like a dream, there’s no need to refrigerate the dough before rolling, it mends well, and it’s so flaky and tender!
It’s the ONLY pie crust my mom makes and she makes it often. So often, I think she could make this recipe in her sleep.
When mom visited before Thanksgiving to help bake pies, I put her beautiful hands to work. They’re hands that have the telltale lines and bumps of age, but they are experienced. And despite the arthritis developing in her petite frame she works the dough just as quickly and smoothly as she did as a young mother.
Watching her roll and shape the dough, I am forever transported back to the step stool, watching my mother and how blissfully happy she is when she is baking.
But now I peer through a lens. Beyond this perfect pie crust recipe, I have documented my mom’s precious hands and her place in the history of this recipe.
When I’m old, and she is gone and my memory is failing, I will have these things to cherish: the way she rolls the crust so much thinner than I can ever get mine; the way she crimps the crust, an altogether different approach than my own; but also how her hands are my hands. My crust is almost as perfect as hers and as I look at my own hands I see they too are developing those wise wrinkles. Perhaps one day I will have mastered the perfect roll, the perfect crust and the perfect pie?
Until then, I will continue to watch and learn from my mom and ask all the questions I didn’t know to ask when I was young.
Foolproof Pie Crust Tips
- The first thing I do when making pie crust is fill a liquid measuring cup with ice and filtered water. That way when I’m ready for the water it’s very cold.
- Although shortening is more forgiving than butter, on a hot day it never hurts to refrigerate the shortening. The key to a flaky crust is keeping the fat from completely mixing into the flour. That’s easier to do if the shortening is cold.
- This recipe can be made in a food processor but I prefer to make it the old fashioned way with a large bowl and a pastry cutter.
- There’s no need to rest or refrigerate the dough before rolling it out.
- This dough can be made ahead and refrigerated for up to 3 days. Let it warm up a bit before rolling it out.
- This is my prefered pie crust for custard fillings, like our sweet potato pie. I find that a shortening crust can withstand the longer baking time required for a liquidy filling.
- For single layer pies, I like to freeze my prepared pie crust for 30-60 minutes before filling and baking. This will help the crust hold its shape.
- Be sure to use apple cider vinegar. Any vinegar will impede the gluten from forming (this is a good thing in pie crust) but the apple cider vinegar improves the flavor as well.
Fool Proof Pie Crust
Ingredients
- 4 cups all purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1-3/4 cups vegetable shortening
- 1 tbsp apple cider vinegar
- 1 large egg , beaten
- 1/2 cup ice water
Instructions
- In large bowl, combine flour, sugar and salt. Mix to combine
- Cut in shortening with pastry cutter until pea sized crumbles occur.
- Mix in remaining ingredients until flour is incorporated.
Notes
- This dough can be rolled out immediately, but can also be stored in refrigerator for up to three days.
- Get more helpful tips within the blog post!
Nutrition
Love to bake from scratch? Check out all out pie and tart recipes!
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Nicole says
Your photos are gorgeous! This pie crust looks amazing! I always struggle with making the perfect homemade pie crust
Vintage Kitty says
Thanks Nicole! It’s hard to have trouble with this recipe! Hope you give it a try.
Renee Gardner says
What a beautiful memory to make with your mom. I love that you were able to capture her part in this story. My mom’s pie crust was passed down from her mother and some day I hope to pass it on as well. Your mom makes a beautiful pie.
Vintage Kitty says
Thanks Renee! Aren’t heirloom recipes great? We’re so lucky to have traditions we can share. My mom will be thrilled to know her pie work is appreciated.
Michelle says
Dear Charity, this is such a beautiful post. Thank you for sharing it with us all. I’m not the best baker especially when it comes to pastry so I’m saving this to my list of things to keep trying. I learnt to cook watching my Grandmother cook and bake, she also made it look easy, but it was her passion that lit my passion for food. We need to keep their recipes alive as best we can Xx
Vintage Kitty says
I’m blushing! You know pastry is difficult. Simple things like a hot kitchen can spoil the finished product. Our grandmothers certainly had more experience with adapting to temperature changes but they also had the benefit of the generations that came before them. Over time, with the popularity of processed food and women entering the workplace, many food traditions have gotten lost. I hope we as food bloggers can make a difference. That family recipe is just as meaningful as a photo. And the knowledge of how to cook them is priceless too!
Dominique says
This literally looks like the perfect crust. I love how thick the edges are… that’s the way it should be! I can’t wait to make an apple pie with this recipe. :)
Vintage Kitty says
Thanks Dominique! My mom makes the best apple pie with this recipe! I know you’ll love it!
Karyl Henry says
I used to love to watch my mom bake when I was a kid as well! I bake occasionally, but never got the inspiration to do it all the time. I have yet to take on the challenge of pie crust, but it’s on my list
Vintage Kitty says
See if you can find some of your mom’s recipes Karyl! Maybe they will inspire you. On the other hand, you may be lucky. When I bake I eat things I shouldn’t lol!
Holly says
Oh what a beautiful pie crust and such lovely photos to walk me through the process. I especially like how the edge of the pie crust was formed. It takes such patience and skill to make pie!
Vintage Kitty says
I just read the beginning of your comment to the tune of “Oh What a Beautiful Morning”. My musical theatre nerd is peeking out! Thanks for the nice comment Holly. It does take skill to bake a pie. The ingredients are so simple, but knowing when to stop working the dough takes trial and error to develop the skill.
Julie says
That little bit of vinegar and egg made the crust forgivable and flaky!
Vintage Kitty says
So happy you had success with my mom’s recipe!
lauren says
This is so beautiful! Pie crust is my nemesis. I’ll definitely be trying this one, it looks too pretty to not try.
Vintage Kitty says
I know you can do it Lauren! Gently massage the dough like a lover! Hahaha! But seriously, if you have trouble with this recipe I’ll be surprised.
Krista Price says
I love how simple and fool-proof this pie crust is …and to think I’ve been using store-bought pie crusts all these years!
Vintage Kitty says
So simple! Ditch those store bought crust Krista!
Chef Markus Mueller says
I love making pie crust from scratch! I use it to make pies(obviously) but also to make savory tarts and even quiches!
Vintage Kitty says
Everything is better from scratch , isn’t it Chef?
Jessica says
My grandmother would make the best homemade pie crust for all her desserts and even some savory pies. I’ve always had a hard time with the crust but have been dying to try it again this holiday season.
Vintage Kitty says
Jessica, can you find your grandmother’s recipe? I think the trick is to not overwork the dough. You want little fat blogs in the there. That being said, this recipe is extra forgiving.
Sri Mallya says
Your crust looks so perfect. Thank you so much for sharing this. I will give your recipe a try.
Vintage Kitty says
Thanks Sri! If you try it, please let us know how it goes!
Clong says
I may have missed you mentioning it but allow me to ask, how long do you usually pre bake this crust before putting in your filling?
Vintage Kitty says
I rarely prebake this pie crust. The exception would be fillings with a short cook time (or obviously no bake fillings). I typically use glass pie plates so I can check to see if the crust is done on the bottom, but ceramic is just as good. Thanks for the question.
Sam says
This pie crust looks amazing! You are making me want to stop what I am doing and make some pie right now! Pinning to try this week.
Vintage Kitty says
Go forth and make pie Sam!
Kelly Anthony says
What a perfect pie crust! So perfect and smooth….and easy to roll out!! Thank you SO MUCH for the recipe!
Vintage Kitty says
So glad you like the recipe! Happy Holidays Kelly!
Barbara Patterson says
I surprised that there are no instructions for blind baking this crust. Temperature? Time? Help please. That’s important.
Vintage Kitty says
Hi Barbara. Generally, you will follow the instructions of your pie recipe. Some recipes call for a short baking time before filling the pie, while others call for a prepared pie crust. To blind bake the crust, line the crust with foil or parchment paper, then fill with dried beans, rice or pie weights.
If you need a fully baked pie shell, this crust takes about 45-50 minutes to bake at 350. Remove the pie weights and foil after the crust has set so the bottom can brown. Hope this helps!
Chuck says
This is almost identical to my grandmother’s recipe. The only difference is we use 2 tsp salt. I always get a request for the recipe when I use it. I’ll send them here from now on. Thanks for sharing!
Vintage Kitty says
Chuck, do you know where your grandmother got the recipe?
Pat shears says
I’m making this pie crust recipe today to make a beef pop pie.
Vintage Kitty says
That sounds great!