• Melinda O'Malley Keckler

Perfect Pie Crust

I've been making pies since I was a kid, but this recipe for pie crust is the best I've ever found. It's flaky, light and delicious. It truly is pastry perfection. No need to chill the dough after you mix it together, just roll it out between two sheets of waxed paper and a dusting of flour. Best yet, it makes enough for 4 or 5 pies so you can freeze some for later.

Perfect Pie Crust

Crinkled Cookbook

Preheat oven to 425°

Combine the following 3 ingredients in a small bowl or glass measure cup.

1/2 cup water

1 egg

1 tbsp white vinegar

Mix the 4 ingredients below until crumbly. Add the liquid from above until moistened.

4 cups flour

1 tbsp sugar

1 tsp salt

1 1/2 cup shortening

Divide dough into 5 equal portions (or 4 portions if you are making deep dish or larger sized pies) and roll out between two sheets of waxed paper with a light dusting of flour between each layer.

Assemble pies and bake following the directions for each recipe.

If making a double crust pie, use a sharp knife and place about six slices in the top crust to allow the steam to release during cooking, then brush the top crust with a little milk and sprinkle with a teaspoon or so of sugar. Bake for about 30 minutes, check after 15 minutes to be sure the crust isn't browning too fast. If it is, cover with foil until the pie starts bubbling from the steam vents in the crust. Some pie fillings will take longer than 30 minutes so be sure to keep an eye on the pie to ensure the crust doesn't burn.

This recipe is a family favorite from my daughter's boyfriend. It was his mother's recipe and I'm so thrilled to share it here on the Crinkled Cookbook. Here's a photo of the original recipe. XO


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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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