Egg Pastry Pie Crust Recipe and Instructions - Delishably - Food and Drink
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Egg Pastry Pie Crust Recipe and Instructions

Author:

Peg Cole is a self-taught cook who shares favorite recipes and methods of cooking and baking.

Egg Pastry for a Single-Crust Pie

Ready for filling for pies to be baked or to go into the oven for pudding pies.

Ready for filling for pies to be baked or to go into the oven for pudding pies.

The first time I watched someone making a homemade pie crust I was five years old. In the warmth of my Grandmother's warm and aromatic kitchen where she was engrossed in rolling out the crust for a fruit pie, I asked if I could help. She handed me a ball of leftover dough and told me to make something out of it. That experience inspired a love for baking and pie making that grew over the years.

What Grandmother didn't see was my dirty hands after a morning of playing outdoors. I was disappointed at the dusky gray results of my creation and her decision not to bake it, which brings me to the first instruction.

Start off any food project with clean hands, lathering up with soap and water, and vigorously rubbing for at least twenty seconds before rinsing.

pie-crust-flaky-buttery-egg-pastry-recipe-with-step-by-step-photos

Equipment

  • Large mixing bowl to combine all ingredients
  • Sifter (optional)
  • Two knives and a fork
  • Dry measuring cups
  • Liquid measuring cups
  • Measuring spoons
  • Rolling pin
  • Deep dish pie pan eight or nine inches

Flour

Measure out three cups of flour

Measure out three cups of flour

Measuring the Dry Ingredients

When measuring dry ingredients, use dry measuring cups and level off the top with a straight edge like a knife.

When measuring dry ingredients, use dry measuring cups and level off the top with a straight edge like a knife.

Ingredients

  • 3 Cups Flour —All Purpose
  • 1 1/2 Teaspoon Salt
  • 1/2 Cup Shortening, Solid, I use Crisco
  • 1/2 Cup Butter, Non-salted, Real butter gives it taste
  • 1 Egg, Slightly beaten
  • 1 Teaspoon Vinegar
  • 1/2 Cup Iced Water
  • 1/2 Cup All Purpose Flour, Extra for dusting the counter top and the rolling pin.

Sift the Flour (Optional)

Sifting the flour is optional, although, it turns out a flakier and lighter crust if you do.

Sifting the flour is optional, although, it turns out a flakier and lighter crust if you do.

Instructions for Making the Pie Crust

  1. Gather all the ingredients to one area of the kitchen to make sure you have everything you need.
  2. Measure out 3 cups of flour into the sifter and then sift the measured quantity over the mixing bowl. Add the salt and blend together with a whisk.
  3. Add 1/2 cup of vegetable shortening to the flour mixture. Begin to blend the shortening into the flour using two knives in a crosswise fashion.
  4. Cut the butter into smaller pieces and repeat the cutting-in process until the flour mixture looks like cornmeal.
  5. Beat the egg slightly and add 1 tsp. vinegar and 1/2 cup of iced cold water.
  6. Pour the egg liquid into the flour mix, blending lightly with a fork, stirring just until the dough holds together.
  7. Divide the dough into two portions. Wrap half in cellophane and refrigerate if making a one crust pie.
  8. Roll out the other dough ball on a floured surface until it's about 1/4 inch thick and one inch larger than the edge of the pie dish
  9. To transfer the dough to the pie dish, use a spatula to fold the edges inward, then transfer the dough to pie dish and carefully unfold

Dry Ingredients

Mix the dry ingredients and blend together with a whisk.

Mix the dry ingredients and blend together with a whisk.

Gather all your ingredients to be sure you have everything you need before you begin. Measure out the flour and dry ingredients into a large bowl. Mix the dry ingredients together with a whisk before adding the shortening or liquid.

Adding the Shortening

pie-crust-flaky-buttery-egg-pastry-recipe-with-step-by-step-photos

Measure out the shortening using a dry measuring cup. Using a rubber spatula makes it easier to get it all out of the cup. Add the shortening to the flour mix, then, with a knife in each hand, cut the shortening into the dry ingredients until it resembles small peas.

Cut in the Shortening

Cut in the shortening using two knives in a criss-cross fashion or use a pastry blender.

Cut in the shortening using two knives in a criss-cross fashion or use a pastry blender.

Cut in the Butter

Cutting the butter into smaller squares first makes it easier to blend into the dry mixture. Continue to use the knives to cut across the mixture until the pieces are blended and the mix looks like corn meal.

The butter can also be placed in the freezer until firm and then shredded into the mix to make the blending easier.

Measure out the butter and cut it into small squares for easier blending.

Measure out the butter and cut it into small squares for easier blending.

pie-crust-flaky-buttery-egg-pastry-recipe-with-step-by-step-photos

Ready for the Liquid

Blend in the butter until the mixture looks like corn meal.

Blend in the butter until the mixture looks like corn meal.

pie-crust-flaky-buttery-egg-pastry-recipe-with-step-by-step-photos

Slightly beat one egg in a liquid measuring cup. Add one teaspoon of vinegar and the iced water.

Adding the Liquid

Pour the egg mix into the flour mix and blend together lightly with a fork

Pour the egg mix into the flour mix and blend together lightly with a fork

Mix Until the Dough Forms a Ball

Mix only until the ingredients hold together in a ball. Too much mixing causes tough dough.

Mix only until the ingredients hold together in a ball. Too much mixing causes tough dough.

Turn Out the Dough onto a Lightly-floured Surface

Roll out the dough on a floured surface dusting the rolling pin with flour, too.

Roll out the dough on a floured surface dusting the rolling pin with flour, too.

Yield: Enough dough for two, single-crust pie shells.

Divide the dough into two equal portions. Roll each portion to 1/8 inch thickness on a lightly floured surface.

The second half of the dough may be refrigerated for use in the next 2–3 days. Allow it to come nearly to room temperature before rolling it out after refrigerating.

Roll the Dough to the Desired Size

Roll out to about an inch larger than the outside edge of the pie dish.

Roll out to about an inch larger than the outside edge of the pie dish.

Easy One-crust Pie Crust by Peg Cole

Fold the Dough Over onto Itself

Use a spatula to loosen the edges and fold the dough over on itself.

Use a spatula to loosen the edges and fold the dough over on itself.

Fold the Dough Again

Use the spatula to transfer the dough to the pie dish

Use the spatula to transfer the dough to the pie dish

Use a Spatula to Transfer it to a Dish

Carefully unfold the dough

Carefully unfold the dough

Continue to Unfold the Dough in the Pan

Continue unfolding, positioning the dough to reach the edges of the pan.

Continue unfolding, positioning the dough to reach the edges of the pan.

Center the Dough in the Pie Dish

Make sure the edges of the pie dish are completely covered and the dough is centered.

Make sure the edges of the pie dish are completely covered and the dough is centered.

Trim and Fold Under the Outer Edge

Using scissors or a knife, trim off the excess dough leaving about half an inch over the edges. Fold under the excess to form a rim along the outside.

Using scissors or a knife, trim off the excess dough leaving about half an inch over the edges. Fold under the excess to form a rim along the outside.

Folding Under the Edge of the Dough

Fold under the edges to form a rim along the outside.

Fold under the edges to form a rim along the outside.

Finishing the Pie Crust

  1. Trim the outside of the crust leaving about 1/2 inch of dough beyond the edge of the dish.
  2. Fold under the excess dough to form a ridge around the outside edge.
  3. Flute the edge using two fingers of the left hand and one finger of the right hand to form indentations around the outside edge. (See the video)
Use two fingers of one hand, pushing a finger from the other hand between them to form the fluted edge of the crust.

Use two fingers of one hand, pushing a finger from the other hand between them to form the fluted edge of the crust.

Using two fingers against the roll of dough on the pie crust edge, push between the fingers with your other hand using either your thumb or your index finger. Press gently to form ridges along the entire outer edge.

pie-crust-flaky-buttery-egg-pastry-recipe-with-step-by-step-photos

Decorative Flourishes for Pie Crusts

The foil skirt protects the crust from getting too brown during a long cooking time.

The foil skirt protects the crust from getting too brown during a long cooking time.

Steps to Protect the Crust from Burning

  1. Tear off one long strip of aluminum foil and cut it into three equal strips lengthwise.
  2. Fold the short edges together to join two long pieces, then add a third piece. Seal the seams by folding the edges over a couple of times and crimp the edges to hold the seam.
  3. Wrap the long strip of foil around the outer edge of the prepared pie crust.
  4. Seal the final edge of the foil together around the pie pan after cutting off any excess length of the foil.
  5. Bend the foil to form a protective rim in order to keep the pie crust edges from turning too brown.
  6. Fill with your favorite fruit or cream mixture and bake according to directions for the type of pie

Baking a Crust for Pudding Pies

Pie Crust 01

To make a baked crust for pudding type pies, prick the sides and bottom of the crust with a fork, then bake at 400 degrees for ten to twelve minutes until golden brown.

For pumpkin or custard pies that need to be baked, do not prick the crust. Add the ingredients and bake according to the recipe directions.

Making a pie crust from scratch takes a little bit of patience and some practice, but it really can be fun and rewarding. It reminds me of playing with modeling clay as a youngster.

This one's for you. Coffee with your pie?

This one's for you. Coffee with your pie?

Pumpkin Pie with a Homemade Crust

Fresh pumpkin pie

Fresh pumpkin pie

© 2014 Peg Cole

Comments

Peg Cole (author) from Northeast of Dallas, Texas on June 18, 2020:

Thank you LaZeric. Nice to see you here.

LaZeric Freeman from Hammond on June 16, 2020:

Wonderful.

Peg Cole (author) from Northeast of Dallas, Texas on August 31, 2014:

Hi AudreyHowitt, I've made pie crusts using margarine or butter in place of the shortening. The flavor is tastier with butter but I find that the shortening lends more flakiness. It works either way. I tend to use butter in the pastry recipe for cobbler where the batter is dropped into the fruit.

Audrey Howitt from California on August 30, 2014:

Can you use butter instead of vegetable shortening? Does it make a difference??

Peg Cole (author) from Northeast of Dallas, Texas on April 05, 2014:

Thank you Ms. Thelma and also for your delicious comments and visit.

Thelma Alberts from Germany and Philippines on April 05, 2014:

Awesome! You are making me hungry with those photos. LOL! Thanks for sharing the recipe. Voted this up and bookmarked.

Peg Cole (author) from Northeast of Dallas, Texas on March 23, 2014:

Sharkye11, Thanks for the visit and the votes. I like using frozen pie shells from time to time but they seem to be getting thinner with each year.

Peg Cole (author) from Northeast of Dallas, Texas on March 23, 2014:

Hello Mylindaelliott. Thanks for dropping in to check out this pie crust. Sorry for the long delay in answering your kind remarks. So you grew up with a tradition of baking in the home.

Jayme Kinsey from Oklahoma on March 21, 2014:

I really have to try this. I've never made a pie crust, but my daughter loves just snacking on frozen pie shells, so it would be a lot easier to make them at home if she is going to eat them that fast! Voted up!

mylindaelliott from Louisiana on March 03, 2014:

Thanks for the instructions and the pictures. My mother used to make the most delicious pie crusts.

Peg Cole (author) from Northeast of Dallas, Texas on January 20, 2014:

Thank you Sheri Faye. I appreciate you taking the time to stop by and leave such a nice comment.

Sheri Dusseault from Chemainus. BC, Canada on January 20, 2014:

Great hub and your photography is wonderful!

Peg Cole (author) from Northeast of Dallas, Texas on January 17, 2014:

Hello Paul, Thank you so much for the visit and the thoughtful comment. Here you go. I saved a large slice for you.

Peg Cole (author) from Northeast of Dallas, Texas on January 17, 2014:

Hello Lesliebyars. I wish you loads of fun in your pastry sessions. It does take a little practice to make a pie crust, but eating the rejects can also be fun. haha. Thank you for the votes and the pin.

Paul Edmondson from Burlingame, CA on January 13, 2014:

It's a real skill to be able to make great crusts! Looks delicious.

lesliebyars on January 12, 2014:

Thank you so much for posting this hub!! I know that making a pie crust takes practice and it's just one of those things that can't be taught. I look forward to being able to use the step by step instructions that you have provided. Voted up and interesting and useful. I am also going to pin it!!

Peg Cole (author) from Northeast of Dallas, Texas on January 12, 2014:

Hi Moonlake. So sorry to hear that your husband has been sick. Hopefully he is fully recovered at this point and that your stress level has been reduced.

Thanks for asking me about the pie recipe on my last hub. You inspired me to write this one. Hope things are better for you in the new year and thanks for pinning this pie crust recipe.

Peg Cole (author) from Northeast of Dallas, Texas on January 12, 2014:

Hello VVanNess. Thank you so much for the kind comments. I think that the way food looks is part of the whole picture. The pie crust is fun to make with the fluted edges. I hope yours comes out great.

moonlake from America on January 12, 2014:

Thank you for the dedication sorry I was not on here sooner but with my husband being sick I have barely had time to breath. I've popped on whenever I had a chance. Love the instructions and photos when I get time I will try this pie crust. Voted up, shared and pinned.

Victoria Van Ness from Fountain, CO on January 12, 2014:

What a beautiful pie crust! This is going to help me improve my own. I'm just in love with the design of your pie crust edge. That is one of the most difficult things for me. Granted, it's just going to be eaten, so it doesn't matter right? Of course it does! When you're making beautiful pies for guests, you want them to be beautiful. Like yours!

Thank you!

Peg Cole (author) from Northeast of Dallas, Texas on January 10, 2014:

Get on a plane and I'll start baking, Mr. PapaJohn2U. Your sister is here at the moment, surprised me yesterday with a call - "We're in Mom's driveway."

John from New Jersey on January 10, 2014:

So when are you going to make me a fresh apple pie?? That does look delicious!

Genna East from Massachusetts, USA on January 07, 2014:

Oh Peg, I have such a hard time with perfecting pie crusts...thank you, thank you, thank you! I have bookmarked this wonderful hub and will refer to it often. Thank you for sharing this. Voted up and sharing. :-)

Peg Cole (author) from Northeast of Dallas, Texas on January 07, 2014:

Hi Tireless. Sometimes I use all vegetable shortening rather than half butter but I've never tried the lard recipe. I'll bet it is super flaky. Yum.

Peg Cole (author) from Northeast of Dallas, Texas on January 07, 2014:

Hello Blond Logic. Oh boy, that sounds wonderful. I miss living in the tropics with all the fresh produce. Mango pie - that is a first. I hope you share a recipe here.

Judy Specht from California on January 06, 2014:

This brought me back to my grandma's kitchen. She used lard instead of butter. Delightful!

Peg Cole (author) from Northeast of Dallas, Texas on January 06, 2014:

You go, Rebeccamealey. It's not that bad if the first one goes wrong. You've got the other half of the dough! I love that you feel brave enough to make one from scratch. I hope yours comes out great. Rolling out the dough takes a little practice but not to worry.

Peg Cole (author) from Northeast of Dallas, Texas on January 06, 2014:

Hello MsDora. It's always nice to see you. Thank you for the amazing comment about "culinary skills" (that made me smile) and about the instructions. I imagine that you grew up baking pies, too. Thanks for dropping in and for voting this up.

Mary Wickison from Brazil on January 06, 2014:

I shall give this a try, my crusts could do with a make-over. Never heard of using vinegar in it.

Our mango season has just started here in Brazil so I guess it will be mango pie.

Peg Cole (author) from Northeast of Dallas, Texas on January 06, 2014:

Hi Deb. Rhubarb pie? That sounds intriguing. I saw a recipe for that just the other day - I think it was in my Mirro cookbook from the fifties. I'll be on the lookout for some rhubarb now. Glad to see you here in the pie crust section. How was your New Year's celebration?

Rebecca Mealey from Northeastern Georgia, USA on January 06, 2014:

What awesome photos and directions! How can I go wrong with this step-by-step guide. now I am brave enough to try a made from scratch crust. Thanks!

Peg Cole (author) from Northeast of Dallas, Texas on January 06, 2014:

Hello Flourish. I like blueberry cobbler the best - with a bottom crust, of course. Thanks for finding the recipe useful and for taking time to comment. I'm hungry too.

Peg Cole (author) from Northeast of Dallas, Texas on January 06, 2014:

That one was for you, Randomcreative. Oooh. And congrats on your score today - 100.

Peg Cole (author) from Northeast of Dallas, Texas on January 06, 2014:

I'm thrilled to get your feedback - particularly in light of your creative abilities. Thanks so much for the wonderful comment.

Peg Cole (author) from Northeast of Dallas, Texas on January 06, 2014:

Ooops, Frank. You got skipped over in the excitement over the pie. Sorry for the delay in answering your fabulous comment. I'm flattered that you gave pies a 5 star rating. Wow! Cool.

Peg Cole (author) from Northeast of Dallas, Texas on January 06, 2014:

Oooh, b. Malin. Boston Cream Pie is another one of my all time favorites. I hope you'll save me some or at least publish your recipe. I can't remember ever making one of those. Now I'm hungry. Okay.

Happy healthy New Year to you and yours. I'm so glad you're back.

Peg Cole (author) from Northeast of Dallas, Texas on January 06, 2014:

Here you go, Ruby. Fresh blueberry pie ala mode. I do hope to see another cafe open up soon. I've missed our breakfasts and coffee talk together. Nice to see you today and Happy New Year!

Dora Weithers from The Caribbean on January 06, 2014:

Thank you for sharing your culinary skills in such detailed instructions. The pictures are great, too. Thank you and voted up.

Deb Hirt from Stillwater, OK on January 06, 2014:

Yes, indeed, any deep dish pie will do. My mother used to make plenty of rhubarb pie when it was in season. I can just taste it now...

FlourishAnyway from USA on January 06, 2014:

This makes me hungry. Maybe a blueberry pie? If the crust isn't right, the pie is ruined, so this recipe is very useful.

Rose Clearfield from Milwaukee, Wisconsin on January 05, 2014:

The step-by-step photos are great! You've included everything that new and experienced bakers alike could ever need about pie crust making. Thanks for the awesome resource!

b. Malin on January 05, 2014:

Wow Peg, step, by step Instructions, what more could I ask for...It sounds easy and will make a Pastry Chef out of me yet! I choose to make a Boston Cream Pie, and I bet NOW I can!

Happy, Healthy New Year to you in 2014!

Ruby Jean Richert from Southern Illinois on January 05, 2014:

Aha Peg, what a great looking pie! Could i please have mine alamode? I hear MCK is going to open another cafe. I hope you will bake the pies. Hee..Great pictures..Thank you..

Peg Cole (author) from Northeast of Dallas, Texas on January 04, 2014:

Hi Mck,

Coffee sounds just right to go with some pie. There you go. I've cut you a large slice of pumpkin pie. Whipped cream?

Our holidays were quiet and wonderful. These pics were from Thanksgiving and I just got around to making them into a hub. I hope you had a great Christmas and a Happy New Year.

Kind regards,

Peg

Peg Cole (author) from Northeast of Dallas, Texas on January 04, 2014:

Hi Faith,

Thanks so much for dropping by to check this out. I love pie and this year at Thanksgiving I made a fresh pumpkin pie from scratch. It turned out really better than I expected with a different taste than the canned pumpkin. So good of you to take time to comment. Thank you and may God bless you too.

Peg

Peg Cole (author) from Northeast of Dallas, Texas on January 04, 2014:

Hi there and Happy New Year Ms. Maria,

It is wonderful to see you and thanks for the greeting for the ladies. I'll certainly pass it along. They received your lovely Christmas card and were very thankful.

Pastry Chef, now, that sounds like a real fun job. I would need to buy a larger wardrobe very soon though. Wow, your compliment is quite extraordinary and sweet! Thank you friend.

Love, Peg

Frank Atanacio from Shelton on January 04, 2014:

my goodness the end results looks so good.. the thumbnail photos are so helpful gave it a 5 star rating but it's better then that :)

mckbirdbks from Emerald Wells, Just off the crossroads,Texas on January 04, 2014:

Hello Peg, I will put on the coffee. Sounds like it is time for dessert. This looks great. The holiday season lives on in your neck of the woods. No pie making going on around here. Hope your holidays were great. Voted and shared. Expect guests.

Faith Reaper from southern USA on January 04, 2014:

Awesome Peg,

There is nothing better than a great pie crust for sure and your recipe looks like the best one around! I appreciate your great step-by-step instructions and great photos too. The pumpkin pie looks delicious. It is always my favorite.

Up and more and sharing

Blessings,

Faith Reaper

Maria Jordan from Jeffersonville PA on January 04, 2014:

Dear Peg,

Happy new year to you, J and the ladies...

I just saw where Quinn and Betty are looking for a pastry chef at their new Cafe...I know just who I am going to refer.

Your step-by-step instructions and delectable photographs make for the best recipes on HubPages in my opinion. Voted UP & UABI.

Love, Maria