Thursday, May 2, 2019

Perfect Pie Crust

This is my favorite pie crust recipe.  It is tender and flaky, melt in your mouth delicious.  It is a recipe given to me many years ago by a friend who made pies for our small town, local restaurant.  I can see why her pies were very popular. The key to what makes this pie crust so special, is the milk and vinegar mixture that is added, which helps make the crust tender, and flaky, and creates a flavorful crust, perfect for both sweet and savory pies. 

Makes 1 double crust, or 2 single crusts
1/4 cup milk
2 tablespoons white vinegar
2 cups organic unbleached flour or half whole wheat and half unbleached (plus a little extra for rolling out)
1/2 tsp salt
1 cup shortening (organic palm shortening) or butter
Extra ice water on hand if needed


  1. In a small bowl, mix together 1/4 cup milk and 2 Tb white vinegar
  2. Place the mixture into the freezer for approximately 5 minutes; it will become slightly frothy.  
  3. In a medium mixing bowl, mix together flour and salt.
  4. Cut in the shortening until it is finely distributed through the flour mixture. 
  5. Pour the milk mixture into the flour mixture and stir until the mixture holds together.  If your mixture is still too dry to cling together, add a couple of extra tablespoons of ice water; continue stirring and adding a little water at a time, until all clings together into a lumpy ball as you stir.  Don't knead; you want to mix and handle as little as possible. Divide the dough and pat into two balls of dough.
  6. Roll each ball out onto a floured surface. (I like to roll it out  onto a piece floured wax paper or parchment paper). 
  7. Roll the dough out to the size that you desire. 
  8. You can trim the dough for an even edge before or after you    place into the pie  plate....I have often done it both ways.
  9. Bake according to pie recipe instructions.

Divide your dough into two pieces, pat them into balls, and begin rolling each one out.

 Roll to desired size.

For a top crust, you can choose a plate of the same dimensions as your pie plate; place it over the rolled out crust,and trim around the edges for a clean edge.

 Lightly fold dough into quarters, for easy transporting into the pie pan.

 If you don't trim your edges ahead, you can trim them slightly once in the pan, and then press crimps into edges.

 Fill with filling.

  Bake and Enjoy!!!


  1. Such a great post. Pie crust is such a big deal to me, so thank you for cultivating this in me when I was a kid! Love your step by steps also!

    1. Awww, thanks so much, Sweetie. You definitely have plenty of Pie making always seemed to come natural to you. ;)

  2. is the flour amount correct? pie recipes usually have a 3:1 ratio of flour to oil

    1. Yes, it is the correct ratio; I've been making it this way all of my life; there are many recipes that can be found that use this ratio... its what makes it delicious, flaky crust. Thanks for the comment.