Pie Crust

This is one of the most versatile pie crust recipes I have ever used. I use this crust for all my pies and even my pot pies. I LOVE this recipe because there is no need to put it in the fridge first or pre-bake it before you add the pie filling. Seriously, I have enough to do without all those extra added steps. It is also SUPER easy.  This recipe makes 2 pie crusts which is awesome if you want a top layer to your pie (like a pot pie) or you are making a regular pie. It is just all kinds of YUM tasting too!

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Pie Crust

  • Servings: 2Crusts
  • Difficulty: Easy
  • Print


  • 3 cups Flour
  • 1 1/4 cups soft butter
  • 1 Egg
  • 1 TBS Vinegar
  • 6 TBS Water
  • 1 tsp Salt
  • 1/2 tsp Baking powder



  1. Mix everything together in the bowl until well blended and smooth.
  2. Place on a smooth surface. If you want to you can dust the surface with a little bit of flour. I have never had to do this personally but if you are worried about it sticking then I would recommend it.
  3. Roll out until it is between a 1/8 to a 1/4 inch thickness.
  4. I then cut it into a large circle shape, removing the edges around my circle.
  5. GENTLY pick up the dough and place it into the center of your pie plate.
  6. Once it is centered, gently push the pie crust into shape and cut off any of the excess crust along the edge.
  7. Fill with your choice of pie filling….
  8. Cook the pie at 450 degrees for 15 minutes then drop the temp down to 350 until the pie is fully cooked. If you are using the second crust as a top crust for your pie, bake until the top is a beautiful golden brown.

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