This Cream of Tartar Pie Crust is a true family treasure—handed down from your grandmother, preserved in her ledger, and now shared with love. Light, flaky, and incredibly tender, it owes its secret to a surprising ingredient: cream of tartar , which helps keep the crust soft while maintaining structure.
A perfect base for apple pie—or any pie you want to make unforgettable.
Why You’ll Love This Recipe:
- ⏳ Timeless Tradition: A recipe passed through generations—full of history and heart.
- 🧂 Cream of Tartar Magic: Helps create a tender, flaky crust that holds up beautifully.
- ❄️ Cold Is Key: Keeping everything cold ensures the flakiest results.
- 👐 Made by Hand: No food processor needed—just a loving touch and sharp knife.
- 🥶 Perfect for Apple Pie: But also works for fruit pies, custard tarts, or savory pot pies.
Ingredients (Makes 2 pie crusts / one 9-inch double-crust pie):
- 3 cups all-purpose flour (about 12 oz)
- ¼ tsp cream of tartar (the secret ingredient!)
- 1 tsp salt
- 1½ cups Crisco shortening (or lard for extra flakiness – cold and firm)
- 4–8 tbsp very cold water
- 1 large egg , well beaten
- 1 tbsp white vinegar (adds tenderness and crispness to the crust)
Instructions:
Step 1: Chill Your Ingredients
Before you begin, place your flour, shortening, egg, and water in the fridge for at least 30 minutes.
Keeping everything cold is crucial to achieving that legendary flaky texture.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together:
- Flour
- Salt
- Cream of tartar
Whisk until fully combined and evenly distributed.
Step 3: Cut in the Shortening
Using a pastry cutter or two knives, cut in the Crisco shortening until the mixture resembles coarse crumbs.
Tip: If using your hands, work quickly to avoid melting the fat.
Step 4: Prepare the Cold Liquid Mixture
In a small bowl or measuring cup, mix:
- 1 beaten egg
- 1 tbsp vinegar
- 4 tablespoons ice-cold water (you can add more if needed)
Stir well to combine.
Step 5: Add Liquid & Form Dough
Gradually stir the egg-vinegar-water mixture into the dry ingredients, a few tablespoons at a time.
Mix gently with a fork or spatula until the dough begins to clump together.
If the dough is too dry, add another tablespoon of cold water—don’t overdo it!
Step 6: Divide & Chill
Turn the dough out onto a lightly floured surface and divide into two equal portions .
Form into discs , wrap in plastic wrap, and refrigerate for at least 1 hour before rolling.
This allows the dough to rest and firm up for easier handling.
Step 7: Roll Out the Crust
On a lightly floured surface, roll out each disc into a circle about ⅛ inch thick —large enough to fit a 9-inch pie dish.
Carefully transfer the rolled-out crust to the pan, pressing gently into the bottom and sides.
Fill as desired (apple pie filling, cherry, pumpkin, etc.), then top with second crust if making a double-crust pie.
Step 8: Bake & Share With Love
Bake according to your pie recipe’s instructions—usually 375–425°F (190–220°C) depending on filling.
Once golden and fragrant, remove from oven and share with your family.
Let them know they’re tasting a little piece of your grandmother’s love.
Tips for Success:
- 🥣 Use Cold Tools: Keep your rolling pin and pie dish chilled in the fridge before use.
- 🌡️ Work Fast: Warm hands or warm surfaces will melt the shortening—work quickly and efficiently.
- 🧁 No Mixer Needed: Grandma made it by hand—and so can you!
- 🥒 Vegetarian Friendly: Uses shortening instead of butter—great for those avoiding dairy.
- ❄️ Freezer-Friendly: Wrap unbaked crusts tightly and freeze for up to 3 months.
This Cream of Tartar Pie Crust is more than just a recipe—it’s a legacy. The addition of cream of tartar gives it a special tenderness that makes every bite memorable.
So go ahead and bake this crust with care… because once you taste it—you’ll understand why it was worth passing down.
And when the time comes, your daughter will feel the same way—because some traditions are simply meant to last.
