Simple Pie Crust Recipe

This simple pie crust recipe is the one I use all the time to make a larger batch of pie dough.

It is an excellent homemade pie crust recipe which will make 6 flaky crusts.

The dough also keeps well wrapped in the refrigerator or can easily be frozen for future use, if not all is needed at one time.

As I just finished baking a wonderful rhubarb custard pie, using this easy pie crust recipe, thought I would share the recipe with you.


  • 5 cups flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 lb. Crisco shortening
  • 1 egg
  • 1 tbsp. vinegar
  • cold water to make 1 cup


  • Sift first 3 ingredients into a bowl.
  • Cut in Crisco until the size of small peas.
  • Break egg into a 1 cup measure and beat slightly with a fork.
  • Add 1 tbsp. vinegar to egg in measuring cup.
  • Add enough cold water to bring to the 1 cup measure.
  • Add all to dry ingredients in bowl.
  • Lightly stir in with fork, working flour from bottom up, until all is combined.
  • Divide dough into 3 separate balls for double crust pies, or 6 single balls.
  • Refrigerate or freeze leftover dough.

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