The perfect pie crust…

 I grew up in a family where my grandmother made several pies a week ( generally cherry) for my grandfather for 60+ years, so I should know something about pie crusts right?  Wrong!  I know how to make grandma’s version and up until I was in my teens/early twenties I thought hers was the only and the best to be had, but boy was I mistaken.  There are millions of variations of flour and fat to get the same end result.  And if the end result is light, flakey, and flavorful…then you have hit the jackpot.  So how do you choose a recipe?!?!

 I have a sack of flour, butter, vegetable shortening, oil, lard, and my food processor.  I am determined to find which recipe I enjoy and what others also prefer.  I hope the gals at work are up for some pie eating!

Hopefully I return from this journey with a good recipe and my same waist size!  Results to follow …

Published by Mallory

A twenty - something (at least for a little while longer) trying to squeeze the most out of life...but mainly baking/cooking up a storm in my kitchen while watching Netflix.

2 thoughts on “The perfect pie crust…

  1. Pete and Evan here and thought I should share my mother’s pie crust with you as it is called:
    Fool Proof Pie Crust

    4 cups flour
    1 3/4 cup Crisco
    1T sugar
    2tsp salt
    Cut together with a pastry cutter
    In a seperate dish mix
    1T vingegar
    1 egg
    1/2 cup cold water
    Combine two mixtures with a fork Chill at least 30 min


    1. Hey there you two! Thanks for your mom’s pie crust. I found a similiar version of this (used lard instead of crisco and had no sugar) and it is actually a top runner the recipe experiment I have going on down in my kitchen! I was thinking of adding sugar to it and now know that 1 tablespoon shall be enough! Wish I had you guys around to eat and taste test 🙂 Oh and Evan – I would be grateful for any advice 🙂 Toodles!


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