Simple Homemade {salty or sweet} Pie Crust


Pie crusts have been something I have been trying to perfect for a while now.  I wanted to create a recipe that has the perfect ratios for a never fail crust.  I also wanted it to be something so good that it would work perfectly with either salty or sweet.  This pie crust is the one.

I have made this pie crust for Chicken Pot Pie and Apple pie.  It turned out deliciously with both.  There is no need to change anything in the recipe if you are making salty or sweet.  This crust is the perfect taste for either.  And it is also so simple.  You can’t fail at this one. ;)


Simple Homemade {salty or sweet} Pie Crust


  • 4 cups flour
  • 1 TBSP sugar
  • 1.5 tsp salt
  • 1 cup vegetable shortening
  • 3/4 cup butter (you can substitute butter or a mixture of both, or use all shortening (instead of the combination of both) to make the crust a bit easier to work with and flakier.)
  • 1 TBSP vinegar
  • 1 egg
  • 1/2 cup water


  1. Mix flour, sugar and salt.  Cut in the shortening with a fork or cutting tool (or maybe try your food processor for a bit).
  2. In a second bowl, combine the vinegar, egg and water.  Add this to the flour mixture, stirring with a fork.  With your hands, mold into 4 equal balls.  At this point, you  may freeze the dough if you are not planning to use it all in one recipe.
  3. When ready to bake, flour your surface and roll out one ball from the middle, moving out (until it is approximately 2 inches larger than your pie dish.  Remember not to handle it too much as it changes the texture of the dough.
  4. Gently roll the dough into a loose log or around the rolling pin (if it’s a regular sized one).  Lay it in the pan, unroll the crust and gently fit it into place (do not pull or tug on the crust).  Using a knife, trip the uneven edges, leaving about one inch hanging.  Tuck the part hanging under the edge of the pan.  Then using your fingers, pinch the dough adding a decorative touch.

You can now bake this with a filling or without.  I always start without and set the temperature to 375, poke some holes on the bottom of the pie (so it doesn’t puff up), and bake for about 10 minutes.  I will then let it completely cool and after that pour the filling and bake or refrigerate according to the recipe I’m making.

When baking a filled pie, usually the dessert types, that take longer times in the oven, wrap the edges of the crust in aluminum foil to avoid burning.  Just a tip. ;)

And now, you try it out.  Happy baking :)

For another staple recipe, CLICK HERE!

3 thoughts on “Simple Homemade {salty or sweet} Pie Crust”

  1. Sophie you are inspiring me to cook and now bake. Tio Don will be a happy camper. I am going to try this crust. Sounds pretty easy. Keep them coming. xoxox

  2. how do i find the mexican rice recipe.. i dont see a search bar on your page.
    i saw it mentioned in your mexican chicken recipe.. thanks

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