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Katie's Freezable Pie Crust

This is the best pie crust ever. It's light and flaky, and best of all, you can freeze what you don't use, and have crust on hand for next time.


  • 5 c. flour
  • 2 t. salt
  • 2 1/2 c. shortening
  • 1 beaten egg
  • 2 T. Vinegar
  • Water


  1. Cut shortening into flour and salt until crumbly.

  2. Beat egg into a 1 cup measuring cup, add vinegar, and fill to the top with water.

  3. Add to flour, mix and chill well. (about ½ an hour or so)

  4. Roll out on a floured board.

  5. If frozen, roll out when thawed, but still cool.

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