French Pastry Pie Crust


While this pie crust can be a bit challenging to work with (it can easily fall apart and crack, while rolling it), it’s easily patched up. I will make this pie crust recipe, again, because it turned out very flaky and tender.

Servings 2



3 C. all-purpose flour (recommended: King Arthur Flour)
1 1/2 Tsp. salt
3 Tbsp. white sugar
1 C. shortening (I used butter flavor Crisco)
1 Egg
1 Tsp. distilled white vinegar (you can’t taste the vinegar in the crust)
5 Tbsp. cold water
1 Egg whisked with 1 tablespoon water, optional
Coarse sugar, optional


1-For the crust (food processor method):
2-Add all the ingredients, except for the water, into a food mixer with the blade attachment.
3-Pulse until the ingredients resemble coarse crumbs.
4-Slowly add the water, through the tube attachment, and mix until it is just combined.
5-Dump onto a large sheet of plastic wrap, and gently form into a large ball; divide in half.
6-Wrap each half in plastic wrap and then shape into a disc.
7-Chill for at least an hour, or overnight.
8-Without a food processor:
9-Combine all the dry ingredients, then cut in the shortening with a pastry cutter.
10-In a small bowl, combine the egg, vinegar and 4 Tablespoons of water,
11-Whisk together, then add gradually to flour mixture, stirring with a fork.
12-Mix until the dough forms a ball, and add one ore tablespoon of water, if necessary.
13-When ready to roll, remove from the refrigerator.
14-Lightly dust a piece of parchment paper with flour.
15-Rolling from the middle to OUT. Turn the dough, 1/4 turns, often.
16-The dough softens very quickly, so it will most likely tear.
17-Just grab a section from an edge and patch it in.
18-I found the dough too pliable to roll onto my rolling pin, so I lifted up the pie crust with the parchment paper and flipped it into my pan pan– that worked!

TIPS: I like to brush an egg wash over the crust, and sprinkle with coarse sugar for a beautiful golden brown color and some texture.

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