MENU
JOIN
31 Recipes for No-Bake Pies 31 Recipes for No-Bake Pies
The Best Pecan Pie The Best Pecan Pie
Easy Coconut Cream Pie Easy Coconut Cream Pie
Here's Every Pie Recipe You'll Ever Need Here's Every Pie Recipe You'll Ever Need
7 Easy Pie Crust Designs 7 Easy Pie Crust Designs
Old-Fashioned Whoopie Pies Old-Fashioned Whoopie Pies
Custard Pie Custard Pie
Easy Lemon Pie Easy Lemon Pie
Easy Stuffed Shells Easy Stuffed Shells
Apple Praline Pie Apple Praline Pie
Easy Confetti Pie Easy Confetti Pie
Meat Shell Potato Pie Meat Shell Potato Pie
Lattice Pie Crust Lattice Pie Crust
French Coconut Pie French Coconut Pie
16 Gifts for Pie Bakers 16 Gifts for Pie Bakers
Cream Puff Shells Cream Puff Shells
Homemade Moon Pies Homemade Moon Pies
Impossible Garden Pie Impossible Garden Pie
Handy Meat Pies Handy Meat Pies
Cinnamon-Apple Puff Pastry Shells Cinnamon-Apple Puff Pastry Shells

Foolproof Pie Shells

5 | 2 Reviews
Total Time:Prep: 20 min. + chilling

By Taste Of Home Editorial Team

Recipe by Bob Campbell, Lincoln, Nebraska

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 03, 2023

"I received this recipe from my 94-year old sister. She suggested using egg, cold water and cider vinegar to keep the crust moist. If they eat all the crust of my pie, then I know it was good!"

TEST KITCHEN APPROVED

Foolproof Pie Shells

5 | 0 Reviews Add your review
Yield:4 pie shells
Prep:20 min
Save Saved Saving print

Ingredients

  • 4 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1-3/4 cups shortening
  • 1 large egg
  • 1/2 cup cold water
  • 1 tablespoon cider vinegar
Text Ingredients
Shop Recipe

Directions

  1. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Whisk the egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide into four portions. Cover and refrigerate for at least 1 hour.
  2. On a lightly floured surface, roll out each portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plates. Trim each pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shells according to recipe directions.

Nutrition Facts

1 piece: 157 calories, 11g fat (3g saturated fat), 7mg cholesterol, 150mg sodium, 12g carbohydrate (1g sugars, 0 fiber), 2g protein.
Loading Popular in the Community
Loading Reviews