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  • Writer's pictureTammy Bashore

World's Best No Fail Pie Crust

It's pie season! It's pie season! I might be just a little excited that it's pie season! And just like anything else, I like to make my pies from scratch. I love to know where my meat, fish, fruits, and veggies comes from. Same goes for my baked goods. I LOVE to make things from scratch. Selecting each individual ingredient makes me feel good about what I am feeding my family.

Anyhow, I wasn't always good at making pie crust. I have had MANY failed attempts over the years. Some of which left me in tears. TEARS! Over pie?!? Ridiculous really. But I've never liked store bought crust so I kept on trying a new recipe each time I made pie and FINALLY I am able to get it right every single time I make pie! No more tears!


3 cups all-purpose flour

1 tsp salt

1-1/2 cups cold unsalted butter

1 egg

5 Tbls cold water

1 Tbls distilled white vinegar

YIELD: Makes 2 pie crusts

Step 1: Place flour and salt in a large bowl and stir together.

Step 2: Add butter. The butter should be cold for a better pie crust consistency. Using a pastry blender, work the butter into the flour/salt mixture until you reach a grainy pebble texture. This step will take a few minutes and a lot of muscle.

Step 3: Add the egg, cold water, and vinegar. Mix well. Sometimes I use my hands to make sure I really get everything mixed in well.

Step 4: Divide mixture in half and form into balls. You can put these balls individually into freezer bags and place in the freezer for use at a different time, or roll them out right away for your pies!

*Tip: place the dough between 2 sheets of wax paper to keep the dough from sticking to the counter and the roller. This will save you a lot of headache. Then remove one sheet of the wax paper. Turn the rolled out dough over (exposed side down) and place into your pie dish. Then remove the 2nd piece of wax paper, and voila! Perfect pie crust reach to be filled and trimmed!

Enjoy! What are your must have pies on thanksgiving day!? Share with us in the commen

#food #piecrust #thanksgiving

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