Pie Crust Recipes
Pie Crust Recipes (2 Vintage Favorites) — Two simple and reliable homemade pie crusts from an old community cookbook. One classic version with baking powder, lard, and shortening. The other is a forgiving “failure-proof” vinegar crust that’s easy to handle.
Use these crusts for fruit pies, cream pies, pumpkin pie, pecan pie, or any of your favorite fillings.
Recipes on This Page
Classic Pie Crust (Baking Powder)
Ingredients
- 3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup lard
- 1/2 cup shortening
- 2/3 cup cold water
Instructions
- Mix flour, baking powder, salt, and lard with a fork or pastry blender until crumbly.
- Cut in the remaining 1/2 cup shortening until the mixture resembles coarse crumbs.
- Add cold water a little at a time, mixing gently with a fork until the dough just comes together.
- Roll out on a lightly floured surface and use as needed for your pie recipe.
Yield: Pastry for two 8- or 9-inch pies
Failure-Proof Vinegar Pie Crust
Ingredients
- 2 cups sifted flour
- 1 cup shortening
- 4 tablespoons milk
- 1/4 teaspoon salt
- 2 teaspoons vinegar
Instructions
- Cut shortening into the flour until the mixture is crumbly.
- Add milk, salt, and vinegar. Mix lightly with a fork until the dough comes together.
- Form into a ball. Roll out on a floured surface and fit into your pie pan.
Yield: One 8- or 9-inch pie crust
FAQ
Why add vinegar to pie crust?
Vinegar helps limit gluten formation, resulting in a more tender and easier-to-roll crust.
Should pie crust dough be chilled?
Yes. Chilling the dough relaxes the gluten and keeps the fat cold, which creates a flakier finished crust.
Can I substitute butter for shortening or lard?
Yes. Butter adds rich flavor, while shortening and lard produce a flakier texture. Many bakers use a combination of fats for the best results.