Never Fail Pie Crust

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photo by gailanng photo by gailanng
photo by gailanng
photo by Random Rachel photo by Random Rachel
photo by Robyn from the dese photo by Robyn from the dese
photo by Robyn from the dese photo by Robyn from the dese
Ingredients:
8
Yields:
4 8-9 inch crusts
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ingredients

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directions

  • In a large mixer bowl combine the flour, baking powder, salt and sugar.
  • Add the shortening and beat until mixture is crumbly, about 2 minutes.
  • In a small bowl beat the egg well and add the vinegar and water.
  • Pour over flour and beat until well combined, about 1 minute. Form dough into 4 balls, wrap in plastic and refrigerate overnight. - - - - - - - - - - - - - - - - - -

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Reviews

  1. I'm not going to lie, at first i was a bit apprehensive about trying out this recipe because it used baking powder and eggs. Which i hadn't seen before in a pie crust recipe, but boy was i happy when i made the crust. Turned out great, i made 6 crusts in total, 2 were for an apple pie and i had some left over to make decorations on the crust.
     
  2. Halved the recipe using only 3/4c shortening for a pot pie. DH thought that the crust was excellent. It did have good flavor and was quite flaky. Yum!
     
  3. I have made this my regular pie crust recipe, using softened butter instead of crisco since I developed an allergy to soybean oil. It needs a little extra water when you use butter, but always turns out delicious and easy to work with. :-)
     
  4. really easy and really good. Reminds of the one my mom would make.
     
  5. This is an excellent pie crust. Not the very easiest to work with, but not too difficult. It was very flaky and good flavor.
     
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Tweaks

  1. This pie crust was so easy I loved it. I have never made one before. My family also gave it rave reviews. I didn't have shortening so I used butter and substituted half the vinegar with fresh lemon juice. I added more flour while rolling it out until it didn't stick to the rolling pin. I think it was sticky b/c I had to use it right away. The end result was very flaky and worked well for pecan pie.
     
  2. Easiest pie crust I've ever made. I subbed butter for 3/4 c of the shortening. I also added 1 T of sugar. Worked well for both a sweet pie and a chicken pot pie. Froze well and was easy to work with after defrosting. I'll use this again - so nice to get four pie crusts out of one recipe!
     

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