There is nothing more melt in your mouth than a homemade Pie Crust. I had a love-hate relationship with homemade pie crust for years until I got my husband’s Grandma Tillie’s Pie Crust recipe. We went to visit her one time and she taught me how to make her pie crust, and my hubby’s favorite pie, her signature Elderberry Pie (recipe can be found in our cookbook Rocky Mountain Lodge & Cabins MORE Favorite Recipes). Since then I’ve learned little tips and tricks and techniques to make it come out nice and flaky every time.
- 4 cups all purpose flour
- 1 Tbsp sugar
- 2 tsp. salt
- 1 3/4 shortening, such as Crisco (not lard, butter or oil)
- 1 Tbsp cider vinegar
- 1 egg, cold
- 1/2 cup very cold water
Sift flour into a large bowl; add sugar and salt.
Using a pastry blender, or 2 butter knives, cut shortening into flour mixture until it resembles peas.
In a small bowl combine vinegar, egg and water.
Make a well in the middle of dry ingredients and pour wet ingredients into the middle and stir with a fork until just moistened, do not over-mix. Divide into 4 equal parts, shaping each into a round flat patty. Wrap each in plastic wrap and refrigerate for at least 1 hour, or put in ziptop bags and refrigerate, and use within a week.