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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!