How to make a Simple Ripple Edged Pie Crust
*You can use a butter spread in place of the butter. I find it makes the crust even flakier.
  • 1½ C. Flour
  • 1 t. Sugar
  • ½ t. Salt
  • ⅛ t. Baking Powder
  • 5½ T. Shortening, chilled
  • 4½ T. Butter or butter spread, chilled(I actually prefer the butter spread because it makes the crust even flakier)
  • 1 Egg Yolk
  • 2 t. White Vinegar
  • ½ C. Cold Water
  • 2-3 Ice Cubes
  • 1 egg
  • 2 T. Milk
  1. Place the flour, sugar, salt, and baking powder in the bowl of a food processor. Place the lid on and pulse the mixture a few times to blend.
  2. Add the butter and shortening to the crust, 1 T. at a time, pulsing a few times with each addition(don't run the processor consistently). When the butter and shortening are added, pulse a few times more, or until the butter is cut down to pea sized pieces.
  3. Mix together the cold water, vinegar, egg yolk, and ice cubes. Let chill for a minute or two. Add 3-4 T. of the mixture to the dough 1 T. at a time, pulsing a few times after each addition until the dough comes together, but is not too wet. Chill immediately while you prepare to roll out the dough. Dough should be cold and firm before going into the oven.
  4. Use and bake according to the specific recipe you are using.
  5. *Makes 2 single crusts or 1 double crust pie
  6. TO BAKE A PIE SHELL: If you haven't already, brush the pastry around the edges with an egg wash(1 egg and 2 T. milk beaten together).
  7. Place a sheet of tin foil over a chilled pie crust and gently pat it down to fit around the inside.
  8. Fill the pie shell with dry beans to weigh it down.
  9. Bake at 400 degrees for 15-20 minutes.
  10. Remove the pie from the oven and take out the tin foil and beans. Reduce the oven heat to 375 degrees.
  11. Place the shell back in the oven and bake for an additional 7-10 minutes, or until the shell is golden brown and the center of the shell is crisp.
  12. Shell can be filled when cool.
Recipe by The Kitchen McCabe at