top of page

Flaky Pie Crust

Serving size: 3 crusts

Prep Time: 20

FREE OF: gluten, dairy, soy, coconut, banana, seeds, lime, fish, cauliflower, beans, peanuts


  • 1 1/2 Cup Crisco

  • 3 Cups GF all purpose flour

  • 1 large egg

  • 5 Tbsp. cold water

  • 1 Tbsp. white vinegar

  • 1 Tsp salt


  1. In large bowl, with a pastry cutter work the Crisco and flour together for 3-4 minutes until there are no large chunks of Crisco

  2. In a small bowl beat the egg and pour into flour mix

  3. Add cold water, vinegar, and salt

  4. Stir together gently till well combined

  5. Separate into thirds and place in freezer safe bags

  6. Using a rolling pin flatten each bag

  7. Place in foil till you need them

  8. If using immediately put into freezer for at least 20 minutes

  9. Remove crust from freezer

  10. If frozen, let thaw for 15 minutes

  11. On well floured surface roll out crust starting from middle

  12. Roll until at least 1/2 inch larger than pie pan

  13. With metal spatula, lift the dough carefully into pie pan

  14. Gently press dough to the edges of the pan to make a clean edge


Story behind the recipe:

Store pie crusts don’t always cut it, especially around the holidays you need that special touch to make it that much better. So we made our own creation that satisfies the craving for something more special and fully homemade. This crust can be used for any pie, and it makes 3 crusts so you have plenty for if you want to do a top/design or you plan to make more pies. If you don't need the extras, you can always freeze whats left over and use it later. It's really handy to make it in this quantity so you're always prepared later on.

18 views0 comments

Recent Posts

See All


bottom of page