Community Pick
Most Incredible No Fail Pie Crust
photo by Ashley Cuoco
- Ready In:
- 10mins
- Ingredients:
- 6
- Yields:
-
2 9-inch pie crusts
- Serves:
- 8-16
ingredients
- 3 cups flour
- 1 cup shortening
- 1⁄2 teaspoon salt
- 1 large egg, beaten
- 5 tablespoons cold water
- 1 teaspoon vinegar
directions
- Cut together flour, shortening and salt until it resembles small peas.
- Combine the egg, water and vinegar and gradually add to flour mixture.
- Stir just until moistened and a soft dough forms.
- Divide into 2 disks.
- Wrap and refrigerate until ready to use.
- Roll out and use with your favorite pie recipe!
Questions & Replies
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Reviews
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Great recipe! I am terrible with a rolling pin but this recipe patches well without adding more water. Also, it comes out of a pie pan clean as a whistle. Those of you having to add water, remember that the flour that you throw on the counter to roll the dough in comes out of the total flour needed, and not in addition to. Leave the last 1/4 cup of flour out of the mixer to roll the dough in.
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I have been using this reciepe for years, got it from a business car chef on the railroad. I use butter instead which probably takes away a little of the flakyness but adds to flavour. Also add just a touch of sugar for dessert pies. I mix it in a food processor, cuts the mixing time to about two min.
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Excellent recipe!!! For several years, I have wanted to enter our local 4th of July Apple Pie contest. This year was the year...Or so I thought! First, I needed a recipe. :) I chose this for the pie crust and another recipe I found on another site for the filling. I spent the Sunday before the 4th making a trial pie at my parents' house. My dad kept stressing that an apple pie (or any pie, for that matter) is all about the crust. He wasn't that confident in my ability to produce a masterpiece, seeing as I hadn't ever made my own pie crust before. <br/>In hopes of decreasing the risk of a soggy bottom crust,I brushed the bottom layer of the pie crust with egg whites before I put in my apple filling. I also brushed egg whites on the top of my lattice crust before baking.<br/>When it came out of the oven, it looked perfect! After my dad had his FIRST slice, he proclaimed it the best pie he has had in 30 years!!! He said the crust was AMAZING!! My mom was raving about it as well! Fast forward to the next morning, the 4th...I decided I was too tired to wake up early...and thus, I still haven't entered a pie in a 4th of July contest...Next year!! :) My parents finished the pie in 3 days. Every time I speak to them on the phone, they ask when I will be making them another. Thanks for a great recipe!!
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Great pie crust!! I do mine in a food processor to make it even easier... pulse the dry plus the shortening until it is crumbly, then add the wet and pulse until just mixed. Dump it out onto a board, form it into a ball and refrigerate. This crust NEVER fails! The less you handle it, the better it is!
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Tweaks
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This is an excellent crust!! I did take the advice of others who posted, add 2 TBSP of water. I did not have any problem with cracking or ripping of the dough. I am sure it is because I used lard instead of the shortening. I use this crust for making chicken pot pie, it makes enough for an 8x8 square pan, top and bottom crust. It comes out golden and flakey. My husband does not like any kind of pie crust but he raved over this when I made a turkey pot pie using thanksgiving day leftovers.
RECIPE SUBMITTED BY
Karen=^..^=
Sharon Hill, 0
<p>I live in Pa (outside of Philadelphia) and cooking, baking, cross-stitching and reading are my hobbies. <br /> <br />I collect cookbooks and cookie stamps/cutters and have a pretty big collection of both. I am also a fan of all things Amish, so I have quite a collection of things picked up in Reading, Lancaster and surrounding areas here in Pennsylvania. <br /> <br />I have 4 kids, who are the loves of my life and cooking for them and my husband keeps me on my toes! ;) <br /> <br />We bought an ice cream parlor in March 04 and it's been quite an experience! <br /> <br />Note: I love getting feedback on my recipes; all I ask is that you actually *make* them before reviewing them. <br /> <br />Also, if you make changes or substitutions, I'd love to see your suggestions and/or comments, but I'd appreciate no rating at all if it's not made as posted. Too many recipe reviews state margarine subbed for butter (if I list butter, it's REAL butter), different spices, low-fat ingredients, whole wheat flour instead of white, etc. The recipes will not work/taste as intended, so it's really not fair to rate them as such. <br /> <br />I'd also really appreciate it if you refrain from rating a recipe if you overcook or overbake it or it you don't refrigerate or store as listed. <br /> <br />I, of course, will adhere to the above when rating recipes, too! <br /> <br />Thanks and have a great day! <br /> <br />My Rating System: <br /> <br />***** A delicious recipe that was thoroughly enjoyed. It has excellent, detailed directions and is perfect as is. If a dish is especially easy, and I'm on the fence, I will give it 5* for ease even if it's very good instead of great. Something I will definitely make again. <br /> <br />**** Excellent recipe but confusing directions that I will make again in my own less confusing way OR Very good recipe that I'll probably make again if I find the time! <br /> <br />*** Good/OK recipe but probably not something I would make again OR Very Good recipe that doesn't have clear, detailed directions. <br /> <br />** Recipe was edible but not really enjoyed and will not be made again. Work involved not a good trade-off for the end result. <br /> <br />* Not edible and probably an error in the recipe. I feel that I pick recipes with ingredients our family likes, so in my opinion, there's an error somewhere. If there's a chance I made the error, I won't rate the recipe. ;) <br /> <br /><img src=http://i5.photobucket.com/albums/y164/lauralie41/swapbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&current=cookieswapparticip.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/cookieswapparticip.jpg border=0 alt=Photobucket /></a> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/honey-pot-print-c10069558.jpg border=0 alt=Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&current=09holidayparticipationbanner.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/09holidayparticipationbanner.jpg border=0 alt=Photobucket /></a></p>