A 100-Year-Old Pie Crust Recipe That Still Shines

There’s something comforting about a recipe that’s stood the test of time. This 100-year-old pie crust recipe came from my great-grandmother’s handwritten cookbook, passed down through generations. Made with simple ingredients—flour, fat, salt, and water—it proves that the basics, when done right, can be unbeatable.

This crust is tender, flaky, and versatile. Whether you’re making a double-crust apple pie or a savory quiche, it holds up beautifully. What I love most is how forgiving it is—perfect for beginners, yet still favored by seasoned bakers.

This pie crust can be used for various recipes like pies, quiches and tarts. It’s flaky and delicious and you are going to love every bite of it. 

Why Do I Love This Recipe?
It connects me to my roots. There’s something deeply special about knowing my hands are folding dough the same way my great-grandmother did. The flavor and texture never disappoint—it’s buttery, crisp, and always the star of the dessert.

Serving Suggestions
This crust pairs well with both sweet and savory fillings. Use it for classics like apple, pecan, or pumpkin pie. It’s also fantastic for pot pies and hand pies. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage & Freezing
You can make the dough ahead and refrigerate it for up to 3 days, wrapped tightly. To freeze, form into a disk, wrap in plastic and foil, and freeze for up to 2 months. Thaw in the fridge overnight before rolling out.

Variations of the Recipe
For a richer flavor, swap in butter for shortening or try a butter-lard combo. Add a tablespoon of sugar for sweet pies or a sprinkle of herbs for savory ones. You can also experiment with whole wheat or gluten-free flour for a different twist.

This old-fashioned crust reminds us: the best things never go out of style.

A 100-Year-Old Pie Crust Recipe That Still Shines

Made with simple ingredients—flour, fat, salt, and water—it proves that the basics, when done right, can be unbeatable. This crust is tender, flaky, and versatile. Whether you’re making a double-crust apple pie or a savory quiche, it holds up beautifully.

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Course: Baking, Tips

Cuisine: American

Ingredients Method

Ingredients

  

• 4 cups all-purpose flour
• 1 ¾ cups shortening or traditional lard for a true vintage touch
• 3 tablespoons sugar reduce for savory pies
• 2 teaspoons salt
• 1 egg
• ½ cup ice water

Method

 

Mix the dry ingredients:

1. In a large bowl, whisk together the flour, sugar, and salt.
   

Cut in the fat:

1. Add the shortening (or lard). Using a pastry cutter or your fingers, cut the fat into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
   

Add the wet ingredients:

1. In a small bowl, beat the egg and mix it with the ice water. Slowly pour it into the flour mixture, stirring gently with a fork just until the dough starts to come together. Avoid over-mixing.

Form and chill the dough:

1. Turn the dough out onto a lightly floured surface. Divide into two discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes before rolling out. (Dough can rest up to 3 days in the fridge.)
   
2. Enjoy!
   

Ann

Ann Bennett is a retired Chef, freelance writer, recipe developer, and cookbook author. Originally from North America and now based in the United Kingdom, she is the creator of the award-winning blog “The English Kitchen.” Her work focuses on debunking the myths of English cookery by adding a unique North American spin to traditional recipes.