Grandma’s Pie Crust
I found my grandma’s pie crust recipe in duplicate in her recipe boxes. From their stained and threadbare appearance, they were much used recipes. You can mix it by hand or in a food processor. The crust is light and flaky.
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4 c. sifted all-purpose flour
1 1/2 t. salt
1 T. sugar
1 3/4 c. shortening
1 T. vinegar
1 egg
1/2 c. water
Combine flour, salt, and sugar. Cut shortening into mixture half at a time. Mix water, vinegar, and egg together. Add wet ingredients all at once.*
Form into a ball, turning out onto a floured surface if necessary.
Refrigerate at least two hours before using.
Makes two generous crusts.
*If using a food processor, pulse the shortening in two batches, adding the wet ingredients all at once.