Pie Crust Recipes (2 Vintage Favorites)
Pie Crust Recipes (2 Vintage Favorites) — Two simple, reliable pie crusts from an old community cookbook. Choose the classic baking-powder crust with lard and shortening, or the “failure-proof” vinegar crust that’s easy to handle and roll.
Use either crust for fruit pies, custard pies, or savory pies—just add your favorite filling and bake according to your pie recipe.
Recipes on this page
Pie Crust Recipe
Ingredients
- 3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup lard
- 1/2 cup shortening
- 2/3 cup cold water
Instructions
- Put flour, baking powder, salt, and lard in a bowl. Mix with a fork or pastry blender until crumbly.
- Cut in the remaining 1/2 cup shortening.
- Pour in cold water a little at a time, mixing with a fork until the dough comes together.
- Roll out and use as needed.
Yield: pastry for two 8-inch pies
Failure Proof Pie Crust
Ingredients
- 2 cups sifted flour
- 1 cup shortening
- 4 tablespoons milk
- 1/4 teaspoon salt
- 2 teaspoons vinegar
Instructions
- Cut flour and shortening together until crumbly.
- Add milk, salt, and vinegar and mix lightly with a fork.
- Form into a ball and roll out.
Yield: one 8–9 inch pie crust
FAQ
Why add vinegar to pie crust?
Vinegar helps prevent gluten formation, making the crust more tender and easier to roll.
Should pie crust dough be chilled?
Yes. Chilling relaxes the dough and keeps fats cold, helping create a flakier crust.
Can I substitute butter for shortening?
You can, but shortening produces a flakier crust while butter adds more flavor.