Pie Crust Recipe

The Cheapest

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Want to make pie from scratch but butter is too expensive? I've got you covered with THE CHEAPEST pie crust recipe EVER. This shortening-based pie crust is my favorite way to make pie - affordably.

Gather the Ingredients

1 ¼ cup flour (GF or AP) ¼ teaspoon salt 2 tablespoon sugar ½ cup cold shortening OPTIONAL: One small egg 1-4 tablespoons cold water 1 tablespoon white vinegar

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combine flour, sugar and salt in a mixing bowl.

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Cut chilled shortening into flour with two knives until mixture is uniform and shortening resembles large peas. Do not overwork.

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Beat egg (if using), water and vinegar together. Pour evenly over the flour mixture.

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Stir with wooden spoon until well combined and all of the mixture is moistened.

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Without overworking it too much, shape dough into a ball and lightly flatten into a circle of about 10 cm.

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Wrap and chill for 30 minutes (you can also freeze at this point).

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Transfer dough onto the lightly floured piece of parchment paper, and cover with another piece of parchment paper.

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Roll dough between the two pieces of parchment to a uniform thickness with light, even strokes.

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Roll out a circle about 1 inch larger than an upside-down pie plate, to about ½-inch thickness.

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Remove top parchment paper. Using the bottom piece of parchment paper, transfer the gluten free pie crust onto the pie plate.

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Invert it, and press onto the pie plate using the parchment paper. Gently remove the paper, and patch any holes or tears.

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Use with Pumpkin Pecan Pie Filling

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Vegan Pumpkin Pie Filling

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Apple Pie Filling

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Pecan Pie Filling

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Or your favorite pie recipe!

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Bake - and Save $$$