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Pie Crust

Hubs loves a pie so much that on our wedding day for the groom’s table,  he requested a spread of pies in lieu of cake.  Well beloved, it’s your table – you can have whatever you like.

Here’s a pie crust that’s super easy. It works great for pies, kiesh, or vegetable pot pies.


  • 3 cups white flour
  • 1 1/4 cups shortening
  • 1 teaspoon salt


  • 1 egg
  • 5 tablespoons water
  • 1 tablespoon vinegar or lemon juice

Blend with a fork until well moistened. Makes 4 pie crust or 2 deep dish pie crust.

This crust keeps for 2 weeks in the refrigerator.

4 comments to Pie Crust

  • Laura

    One of you (or both) is a great photographer. Sometimes I get distracted from your blog posts because the you can make things look beautiful. Ryan and I both send our compliments to you. Your pics make me want to go cook your recipes immediately….or better yet, move in with you!

  • Marianne

    If your hubs likes pies, I thought you all might like to try this one. It is always a hit when I serve it and I think it is the tart and sweet combo with the salty/sweet crust. Not sure, but we can’t ever get enough of it when we have it. Love it with coffee for breakfast. Also, it is super easy because you don’t have to roll the crust. Just press it into the pan.

    APPLE PIE (no roll crust)

    1 C butter
    4 T sugar
    2 C flour

    Preheat oven 425.
    Mix together. Divide in half, one half a little larger for bottom and the other half for top. Press into bottom of pie pan.

    5 C peeled and sliced Granny Smith apples
    lemon juice
    1 C sugar
    pats of butter

    LAYER (3 or 4 layers):
    shakes of lemon juice
    shakes of salt
    pats of butter

    piece together the rest of the dough for top. Bake for 45 min. until golden brown.

  • Laura – please do move in! Imagine all the play dates!

  • Marianne – thanks so much for this recipe! Hubs is especially excited that this pie is “for breakfast”. Can’t wait to try it!

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