Grandma Trimble's Pie Crust
(With Dave's Modifications)

(My grandmother wrote this recipe down in her copy of The American Woman's Cookbook by Ruth Berolzheimer. She identified it as her mother's recipe, so it's been in my family for a long time. You can see her Shoofly pie recipe from the same book here: Grandma Trimble's Shoofly Pie.)


- 2 cups flour

- 7/8 cup shortening (my grandmother recommends Crisco)

- 1/2 tablespoon sugar

- 1 teaspoon salt

- 1/8 teaspoon baking powder


- 1/2 tablespoon vinegar

- 1/2 of one egg

- 1/4 cup cold water


This is a half version of my grandmother's recipe. This should make a total of two crusts, or one 2-crust pie.

Measure out the flour, sugar, salt, baking powder and place in a ziplock freezer bag. Portion out the shortening too. Then chill the bag and the shortening for two hours or freeze for 30 minutes.

2) Dump the bag of flour, sugar, salt and baking powder into a large bowl and combine them carefully. Then cut in the shortening until the mixture resembles coarse crumbs. Don't fully cut in the shortening, leave some small chunks here and there.

3) Combine the cold water, vinegar, egg in a large bowl.

4) Fold the egg mixture into the flour mixture.

5) Divide the dough into halfs and shape each half into a ball. Chill for at least 2 hours or freeze for thirty minutes.

6) Let the dough stand at room temperature for a few minutes, then roll out a ball of dough on a very lightly floured surface into a 12-inch circle. It can help to roll the dough between two sheets of wax paper. For a truly flaky crust, roll out the dough three times then ball it up again and return it to the freezer. Repeat the process twice.

7) Fold the crust into quarters and place the dough into the pie pan. Then unfold the dough, pressing firmly against the bottom and sides.

8) Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Bake empty at 350 for a couple minutes. This will help the crust firm up and make it more firm and flaky. (Be very careful to leave the crust in the oven for only a couple minutes! If it's starting to brown, it's been in too long already.) Then fill and bake the pie according to the recipe directions.

9) For 2-crust pie, roll out remaining ball of dough on lightly floured surface to 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.

10) For baked unfilled pie shell; prepare crust as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475F for 10 to 12 minutes or until lightly browned.