Never-Fail Pie Dough

Tuesday, May 30, 2017




Earlier this year I had a chance to spend a few weeks with my mother-in-law. Some of my favorite times were spent cooking and baking with her in the kitchen. She shared this pie recipe which she has used since she was a young married housewife at age 18. It's served her family well all these years, and I'm delighted to share it with you.


Pie crust can be tricky, and I have tried so many recipes it makes my head spin to think about it. But this is one of those recipes it will be hard to mess up. It just works.  While the crust is not the flakiest you've ever had, the taste is good and it holds up when you put it in the pan.  Happy baking!


Never Fail Pie Dough
by Mom (Linda) Gingerich

Yields 2 double crust 9-inch pies

3 cups pastry flour
3/4 cup butter
1 egg, beaten
1 Tablespoon vinegar
A pinch of salt
Water, up to 1 cup

Cut butter into flour until mixture holds together when pressed between your thumb and forefinger. Place beaten egg in a cup and fill with water, up to 1/2 cup mark. Add vinegar. Make a well in the flour/butter mixture. Add egg/water, vinegar mixture all at once. Sprinkle with a pinch of salt. Blend with a spoon just until all the flour is moistened. Press remaining mixture together with your hands. If necessary, add more water, a tablespoon at a time.  Divide dough into four parts and roll out.







Note: I like to make extra pie crusts to put in the freezer for those days when I am rushed for time. This recipe will make 2 double crust pies, or 4 one crust pies. Use what you like, and place extra prepared crusts in pie pans and freeze (unbaked) in an airtight bag.

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