Never Fail Pie Crust I

SUBMITTED BY: Susan

"It never fails. Good for custard pies."

SERVINGS & SCALING

Original recipe yield: 2 crusts

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INGREDIENTS

3 cups all-purpose flour
1 1/2 cups shortening
1 teaspoon salt
1 egg
1 tablespoon distilled white vinegar
5 1/2 tablespoons water

READ REVIEWS (19)

DIRECTIONS

Whisk together the flour and salt. Blend in shortening until texture resembles coarse crumbs.
Mix together egg, vinegar, and water. Pour into flour mixture, and mix together.
Roll dough out between wax paper; no extra flour is needed to roll out dough if wax paper is used. Use as directed in recipe.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jul. 6, 2003 by Joanne

This recipe is very similar to the one my mother-in-law gave me. I will never use any other. This is so easy and delicious. I have used this for Apple pies to Lemon Meringue pies. This is a can't kill crust.

5 users found this review helpful

Reviewed on Nov. 18, 2006 by Liza Jane

This recipe was passed down from my grandmother to my mother, then to me. It does never fail. One thing you should know is that you can over mix the dough at the end. So just mix just until incorporated. This dough is also very good in pot pies. You can cut out large sized cookie rounds, bake them, and top off a stew or soup of your choice. I make these ahead of time and freeze them. It keeps the calories down and you don't have soggy dough in the bottom of the bowl.

3 users found this review helpful