This is the best pie crust I’ve ever eaten so I asked Nikki’s permission to share it with all of you. It’s a long video but will help those who have trouble making pie dough. It has really helped me. The recipe is below, enjoy!!

Nikki’s Grandmothers Pie Crust Recipe

3 cups of AP flour,
1/4 tsp. baking powder (you’re going to add this to the AP flour, just like Nikki’s Grandmother)
1&1/2 tsps. of salt
1 cup of lard or shortening (Nikkis Grandmother used lard)
1 tblsp. vinegar – white or apple cider, it doesn’t matter
Some ice water. You may use close to a cup of ice water. It could be a little more or a little less.
The flour and lard being used is kept in the freezer at least 2 hours till very cold and lard is very cold
Start with 4 tblsp. very cold water (3 tblsp. ice water + 1 tblsp vinegar mixed with the ice water ). You may need to add up to (or a little more or less) 2/3 cups of ice water. This WILL include the 1 tblsp of vinegar added to the 1st 4 tblsp to equal 4 tblsp. AFTER the vinegar is added. Mix this into the flour with a fork to combine. Mix gingerly, not with a heavy hand! The amount of water will probably never be the same because of the amount of humidity in the air and in the flour itself. More than likely you will use 2/3 to 3/4 cups of ice water. Do NOT knead the dough, squeeze it instead. If it holds a ball easily, you’ve added enough water. WATCH THE VIDEO AS I TRY TO SQUEEZE THE DOUGH INTO A BALL, ADD MORE WATER AND SQUEEZE AGAIN.
FYI…..4 tblsps. equals 1/4 cup of liquid if measured
When mixing the lard or shortening with the flour, leave the lumps on the larger size. More like a dry pinto bean than a pea. Not like cornmeal at all, unless you don’t want flaky crust. You need kinda lumpy to get flaky. This is according to Nikki & what I did to get my flakey crust.
Mix it quick, if your hands are hot, use 2 knives or a pastry cutter. Do it with a happy heart and a light hand. This isn’t bread dough to take out your anger on. The less you handle it, the lighter and flakier it will turn out. The dough is never kneaded but only squeezed to determine the amount of water needed.
It’s easier to turn the crust on your rolling surface than to roll sideways. A pastry cloth is a pretty good idea. You can keep it in a zip bag in the freezer, so it doesn’t get bugs, all floured and ready for next time.
Roll your crust onto your pin to put it in the pie pan. It’s easier to get it centered just right. If you roll your crusts a little thinner at the edge, you can turn them under to flute and they don’t become giant chunks of crust nobody eats.
If judging thickness is a problem, you can buy bands for your rolling pin, or use something like chopsticks
I have never frozen my grandmother’s pie crust. They didn’t have freezers in the 1880’s or 1890’s when she started making this recipe

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The author Elizabeth

Blogger, Runner, Electro Producer, Man of Winter, Syndicate Aggregator. Never swallow watermelon seeds, they grow inside you.


  1. I just made up the apple/brown sugar recipe…1 cup brown sugar, 1/8 cup honey, 1 tsp cinnamon, 3-4 tsp. melted butter, mix together and pour over the room temp apples.  Bake 375 for about 1 hour. This is my best guess.

  2. why would everything have to be cold 100 yrs.ago no no refrigerators or freezers back then so how would they keep it cold

  3. Thanks Miss Linda! It brought me right back to summer vacation when I was 17 and my grandmother enlisting me to help her make dessert for the reunion and she showed me how to make her crust, The only difference was that she had me use a fork and a butter knife to cut the butter into the flour mixture.

  4. Thank you for doing this video and giving out all those wonderful crust tips. I'm going to adopt them all! I feel like I went back in time and spent a wonderful day in the kitchen with my grandma. You have such a sweet disposition, I hope you make more videos. :).

  5. Now that is a perfect pie, Just makes my mouth water. Thank you for another wonderful recipe Linda. Its almost apple picking season up here in CT. so I'm just thrilled to have come across this recipe.

  6. Love You!Amazing recipe. I am baking right now, never done a pie before, in Italy all different type of Pastries. Any good course in America where to learn how to make terrific pies? Thanks

  7. A lot of great tips, and I see where I have made my mistakes, making pie crusts. Thank you and by the way, that apple pie looks delicious !

  8. Thank you so much! I have been successful wth my pastry for decades and yet have learned so much from you. Much appreciated! New subscriber!

  9. Thanks for the videos!!! Great advice/tips, pie looks amazing. I'll have to remember to keep everything cold and have a gentle touch when making my crust. I baked my first pie a month ago and now I can't stop. I started out buying pre-made pie shells/crust and canned filling and now I'm making some from scratch now.

  10. Yesterday I was happy to try a meat pie recipe. Problem is I've NEVER been able to make pie crust and yesterday's attempt turned into a huge mess. I gave up threw away the dough and made the meat like a shepherd's pie. It turned out great but still. I will be embarking on this recipe. Hopefully I can do it this time! Thank you so much for having this up here.

  11. I totally enjoyed your video!… Your Southern accent and the TV on in the background, made me feel right at home, in the kitchen. My Grandma was an expert pie maker, unfortunately She didn't choose to share her secrets and skills, but watching you I can imagine this is the way She made her pies. One thing I can agree with is the patience that is required to make great pie dough. It's more than just throwing some ingredients in a bowl and mixing it up. I have always said there is an art to making flaky pie crust.

    You said it should be done quickly, but you didn't do it quickly, and it turned out great. I guess I am saying that because I am not quick, lol. Also do you recommend Granny Smith Apples, to make the pie filling?

  12. I made the pie!!… Watched your video while I was making the pie, and it turned out great!… It was flaky and looked wonderful. 🙂 The only thing I should have done, is add more filling as it did not have the mounded look, because the apples cooked down, of course, also the crust was a bit hard around the edges, where you flute it, so do you have any suggestions there. I made it for our Thanksgiving Dinner today, and everyone liked it. My Son-In-Law told my Daughter, to tell me that was the best Apple Pie he had ever tasted, and coming from my Son-in-Law, who is a bit picky when it comes to food, that was a great compliment. He made my Day!…

  13. I got frustrated every time you paused before finishing your sentences. Timing matters. Good recipe, turn tv down next time.

  14. i had posted about how well my pie turned out, everyone loved it. The only thing was, that the fluted edge was a bit hard, so I was wondering why that was, and what I could do to remedy that. I baked the pie at 425 for about 40 to 50 minutes, whereby the last 20 minutes, because ithe edge was turning brown, I placed a pie shield over the fluted edge, to keep it from really baking, to the point, of being a little burned, like most People do with tin foil. Like I said it looked beautiful, but it was a bit hard.

  15. Fantastic video, can hardly wait to try this. Also, I just ordered the pastry cloth and the rolling pin covers. Thank-you from Canada.

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