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Do you ever eat a pie and fork out the filling, leaving the crust behind? In less than 15 minutes you can have 4 pie crusts ready to bake or freeze and this crust is so good, you’ll be leaving the filling just to eat the crust! In fact, my seven-year-old did that tonight. You can also have home baked bread in less than 5 minutes a day.
Pioneering Today Grandma’s 15 Minute Flaky Pastry Recipe
When I was little, we made the hour trip to go visit my great-grandmother. We didn’t get to go very often, but I remember her house and beautiful rose bushes even though I was quite young. My mother is an excellent baker and cook, but I never liked pie crust. Until I tasted this one. I had never eaten pie crust before and when I ate the entire piece of pie, crust included, my mom switched her recipe as fast as my great-grandmother could write it out.
And now I’m thrilled to share it with you.
Flaky Pastry
4 cups flour (your choice, I recommend using pastry ground if using wheat)
1 3/4 cup shortening
1 Tblsp. sugar
2 tsp. salt
1 Tblsp. Apple Cider Vinegar (You can use white vinegar, but I prefer apple cider in baking)
1 egg
1/2 cup cold water
Mix flour, sugar, and salt. Cut in shortening
Cut in shortening
Add your liquids
Shortening all cut in, ready to add liquids
Chill for 15 minutes. Take out dough and divide into four equal balls. Wrap and freeze for later use or roll out and bake your favorite quiche or pie. Bake at 400 degrees for 35 minutes.
Ready to freeze
If you’re not baking today, take unbaked dough ball and wrap in plastic wrap. Toss in freezer. When ready to use, thaw in fridge overnight or on the counter for a few hours. Lightly flour surface, flatten dough ball with hand, and then roll to desired thinness.
When freezing, be sure to mark your dough. I also freeze sugar cookie dough and Christmas morning, mistakenly used sugar cookie dough for my pastry crust in a sausage quiche. My brother said, “Does this have maple flavored sausage? It’s sweet.”
It was edible, but not a mistake I’d like to repeat!
This flaky pastry is excellent in traditional pies, savory meat pies, and tarts. If you’d like more traditional recipes, I have over 40 in my book Pioneering Today-Faith and Home the Old Fashioned Way. You can read the first chapter for free!
Featured on Traditional Tuesdays link-up. Lot’s of posts on traditional cooking and how-to’s.
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Amazing looking recipe! Thanks for sharing. Quick question- I assume you roll out the dough before baking it? Do you prebake before using in a recipe?
Love your blog!!! All the best!
Thanks, Becky! You do roll out for baking. I freeze it in the ball shape unbaked, then thaw, and roll out and bake.
Question: You shape into four balls, and place balls in oven to bake; then freeze. When you are ready to use, shape into pie crust and bake as usual. Is this right? I am a visual person and not sure if I have the recipe right. Thank you!
Glad you asked. You don’t bake them in ball form. Freeze if you’re not ready to bake a pie in the ball form unbaked. Then thaw, roll out into your pie crust and bake as usual. I’ll go up and edit that part. Thanks!
I made the switch!! And the pie crust looks very yummy!
Yea! I’m so glad you switched w/ me.
This looks yummy! Thank you so much for the recipe!
It is. I almost baked a crust w/ sprinkled sugar and cinnamon just to eat it last night.
Can’t wait to try this one. I have never been able to make a decent pie crust.
Go for it, Gail. I have to confess, I was snitching pieces of crust off the pot pie I made last night before I put it back in the fridge. If you have any questions or troubles, just give me a holler.
Another helpful tip is to keep the dough cold!!! Actually, it doesn’t hurt to freeze the dough even if you are planning to bake a pie that day. The colder the dough is, the easier it is to work with. Of course, this takes longer than 15 minutes, so it ruins the quickness of it, but it does make the dough so much easier to work with. I don’t use vinegar in my dough–may have to try that. Interesting!
Sarah, you’re right. The fifteen minute part is just to make the dough. I always chill mine for 15 minutes prior to rolling, but the nice thing about freezing it is how nice it rolls out. Try the vinegar, it’s sooo good.
Thanks for your tips!
Thanks for the great recipe, Melissa! Can’t wait to try it. I so love cinnamon and sugar on pie dough baked. lol This could be addicting.
Cindy, it can become a habbit! I haven’t made the cinnamon and sugar since I was girl helping my mom in the kitchen, but I plan on thawing a ball this weekend to let my kids help make some.
When I was growing up, I absolutely detested pie crusts. I don’t care what it was made with. Since I’ve been out on my own, I love ‘em. Go figure! Thanks for the recipe, Melissa!
Amanda, I felt the same way until I tasted this recipe. lol I also used to hate tomatoes and now I love them! Hope you enjoy it.
After rolling out her pie-crust and shaping it, my mom made Pie-Crust Cookies with the leftover dough. She rolled it flat, cut into add shapes, like a crazy quilt, sprinkled with sugar/cinnamon and baked till golden brown. She must have had a recipe similar to this, we all loved eating her pie crust!
I did that with my mom! We didn’t cut it into shapes though, just rolled it out flat. I like the idea of cookies better. Thanks!
Thank you for the recipes. I plan to make Strawberry Rhubarb Jam for Christmas presents. This is the pie crust my mother makes. She is 104 and still baked until last month when a stroke slowed her. She’s making a rapid recovery. Your articles have been a blessing to me. I’m not well, my husband was in the hospital with high blood pressure last week, and they are just what I needed to read.
Blessings,
Eyrline
Eyrline, I’m honored that my pie crust is the same as your mother’s and that my words have brought comfort to you. I hope that I can continue to bake and cook as long as she has. I’m so sorry that she suffered a stroke and for your husband. I’ve already got some of my jam marked for Christmas gifts as well. Thank you for commenting, mind if we pray?
Dear Jesus,
Please lay your hand upon Eyrline and her family. I pray that you would bring strength and restoration to her. May your Holy Spirit work in their lives, Lord, and may they feel your comfort and peace. In Jesus name, Amen
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I’ve never made a good pie crust, but I made this a few weeks ago and my family loved it, thanks! And I did the pastry ground whole wheat.
Lynda, thanks for sharing and the tip on your flour. I’m happy your family enjoyed it.