Grandma Hilma’s No-Fail Pie Crust

Pie Crust

From the kitchen of Grandma Hilma Tisdell (mother, grandmother and great grandmother). Grandma said,”this recipe came from my Aunt Lempie Kumpsula and it has never failed me.” Along with pie, this pastry can also be used for making pasty, quiche, tarts or shepherd’s pie.

Grandma Hilma’s No-Fail Pie Crust
Yields 4

  1. 3 cups flour
  2. 1 rounded cup vegetable shortening or 1 cup butter
  3. 1 teaspoon salt
  4. 1 egg, slightly beaten
  5. 2 tablespoons white or cider vinegar
  6. ⅓ cup water
  1. Mix flour, salt and shortening. Work shortening into flour and salt with fingers or pastry blender until mixture looks like coarse meal.
  2. Mix egg, vinegar and water. Beat mixture with a fork until well blended.
  3. Stir egg mixture into flour mixture with a fork or pastry blender until well mixed. The dough should form a ball. Since flour differs, the dough may be sticky. Let dough chill for 5 minutes and it will be easier to work with.
  4. Divide dough into balls. (4 pie crusts or 8 pasty).
  5. Sprinkle dough with flour and roll between two sheets of waxed paper to the desired size.
  6. Transfer to pie pan or assemble pasties.
  1. This pastry freezes very well so you can prepare it in advance and refrigerate it for a couple of days or freeze it for a month or two.
Taste of Zest



Leave a Reply