Pie Crust Recipe

The Cheapest

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.

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

combine flour, sugar and salt in a mixing bowl.

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

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

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

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

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

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

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

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

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

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

Use with Pumpkin Pecan Pie Filling

Vegan Pumpkin Pie Filling

Apple Pie Filling

Pecan Pie Filling

Or your favorite pie recipe!

Bake - and Save $$$