French Pastry Pie Crust

A family favorite French pastry pie crust that yields two pie crusts. This sweet dough is perfect for fruit pies or tarts. A bit of sugar, an egg and vinegar make this dough different from the traditional crust, but the end result is pastry that is manageable and flaky. If you're feeling adventurous, try adding a bit of lemon zest for a wonderfully flavored crust.


2 pie crusts


3 cups all-purpose flour
1 1/2 teaspoons salt
3 tablespoons granulated (white) sugar
1 cup shortening
1 large egg
1 teaspoon distilled white vinegar
5 tablespoons water


In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal.

In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.

Allow dough to rest in refrigerator 10 minutes before rolling out.

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