Handwritten recipe for Pie Crust
by: salvagedrecipes

Old-Fashioned Flaky Pie Crust

Pie Crust
This vintage pie crust recipe is a classic example of old-fashioned American baking. Unlike modern recipes that often use butter, this one calls for shortening, making it extra flaky and tender—ideal for fruit pies, cream pies, or savory quiches. The note on the card suggests it keeps well in the refrigerator, making it a practical choice for busy home bakers. Its simplicity and adaptability are what make it beloved: just a handful of pantry staples transform into the foundation for countless pies. This recipe embodies rustic comfort, a reminder of family gatherings and homemade traditions at the heart of American kitchens.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 5 crusts
Calories 380 kcal

Ingredients
  

  • 6 cups all-purpose flour
  • 2 tbsp sugar
  • 3 cups shortening
  • 1 tsp salt
  • 1 egg
  • cold water (enough to make 1 cup total when added to the beaten egg)

Instructions
 

Step 1: Mix Dry Ingredients

  • In a large bowl, combine flour, sugar, and salt.

Step 2: Cut in Shortening

  • Using a pastry cutter or two forks, cut the shortening into the flour mixture until crumbly.

Step 3: Add Wet Ingredients

  • In a measuring cup, beat 1 egg. Fill the cup to the 1-cup mark with cold water. Stir into flour mixture gradually.

Step 4: Form Dough

  • Mix until dough holds together. Divide into portions and shape into discs.

Step 5: Chill

  • Wrap in plastic wrap and refrigerate for at least 30 minutes before rolling out.

Step 6: Use as Needed

  • Roll out dough on a floured surface to fit pie pans. Blind bake or fill and bake as recipe requires.

Tips

  • Chill dough at least 1 hour before rolling for best flakiness
  • Substitute part of the shortening with butter for extra flavor
  • Handle dough minimally to avoid toughness
  • Add 1 to 2 tsp vinegar for extra tenderness (optional common vintage variation)
  • Dough can be frozen in discs for 2 to 3 months
  • Roll between parchment sheets to prevent sticking
  • If dough cracks, patch gently with scraps instead of rerolling
  • Blind-bake with pie weights when making cream pies
  • Brush crust with egg wash for golden color
  • Label quantities since this recipe makes a large batch

Nutrition

Calories: 380kcalCarbohydrates: 30gProtein: 4gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 10gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 15mgSodium: 120mgPotassium: 40mgFiber: 1gSugar: 2gVitamin A: 50IUCalcium: 8mgIron: 2mg
Keyword bulk pie crust, flaky pastry, homemade pie crust, old-fashioned baking, pie dough, refrigerator pie dough, shortening crust, vintage recipe
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