No-Fail Pie Crust

"A good basic pie crust."
 
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photo by Cookin-jo photo by Cookin-jo
photo by Cookin-jo
photo by  Pamela photo by  Pamela
photo by  Pamela photo by  Pamela
photo by  Pamela photo by  Pamela
Ready In:
40mins
Ingredients:
7
Yields:
4 single or two double crusts
Serves:
4
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ingredients

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directions

  • Place flour, sugar and salt in a medium/large bowl.
  • Add the shortening and"cut" in until the mixture is crumbly and there are no big lumps of fat. Use forks, two knives or a pastry cutter; pea size crumbs please.
  • In a small bowl whisk together vinegar, egg and ice water.
  • Slowly add to flour mixture with a fork just until all ingredients are coming together and begin to form a ball. At this point I press together to make sure dough is holding together.
  • Divide dough into fourths.
  • Wrap each one in plastic wrap and refrigerate for 30 minutes or freeze for up to 6 months.

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Reviews

  1. This was so easy to make and it came out wonderful. The pie crust was flaky and buttery. My husband really loved it. My favorite part is having extra to freeze! When it's this easy, who needs to buy ready made crusts for 5 times the money? Thanks!
     
  2. Fabulous recipie, very easy. I added about a cup of white sugar though, worked very well in canceling out the vinegar taste.
     
  3. I've been using this crust for a while now and it never disappoints me. I do however make a couple of substitutions. I use Whole Wheat Pastry Flour instead of AP and 1 cup butter and 3/4 cup shortening. Make 4 disks and use whatever I don't use that night in the freezer 'till I need it. When I'm ready to use again I just take it out 30 minutes before I'm ready to roll and viola! Love this crust, and I suck at making crust so this one must be easy and awsome. I think my substitutions add to the flavor- to address the reviews that said it was lacking in flavor.
     
  4. This was great - I made my first pumpkin pie from scratch with this crust - It was super easy to do and I froze what I did not use for the next pie. Recipe #102073 for the pie.
     
  5. Perfect and easy for me to use I used apple cider vinegar as I didn't have regular my dough is currently in the refridgerator so I am hoping the different vinegar will work out! Thanks for the recipe xx
     
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Tweaks

  1. I am no crust expert, in fact I can cook, but this is the one thing I have not ever enjoyed doing. This crust recipe was very good, quite flaky and smooth. I did substitute 1/4 cup of butter for some of the shortening and it was delicious. Makes great hand pies!
     
  2. I've been using this crust for a while now and it never disappoints me. I do however make a couple of substitutions. I use Whole Wheat Pastry Flour instead of AP and 1 cup butter and 3/4 cup shortening. Make 4 disks and use whatever I don't use that night in the freezer 'till I need it. When I'm ready to use again I just take it out 30 minutes before I'm ready to roll and viola! Love this crust, and I suck at making crust so this one must be easy and awsome. I think my substitutions add to the flavor- to address the reviews that said it was lacking in flavor.
     
  3. I have been using the pie crust recipe for about 6 months now. I had always been a bit intimidated about making my own pie crust, but since I found this recipe, the store bought crusts have no appeal to me! The only "failure" I have had was when I substituted butter for the shortening, and my crust burned. I have successfully substituted about 1/2 butter and 1/2 margerine, though. I've been trying to figure out how to reduce the trans fats in it... as if that is what we are all worrying about as we eat PIE! I have also had success using 1/2 whole wheat flour and 1/2 white flour. This recipe is a keeper!
     

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