Never Fail Pie Crust I Recipe - Allrecipes.com
Never Fail Pie Crust I Recipe

Never Fail Pie Crust I

Recipe by  

"It never fails. Good for custard pies."

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Ingredients Edit and Save

Original recipe makes 2 crusts Change Servings
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Directions

  1. Whisk together the flour and salt. Blend in shortening until texture resembles coarse crumbs.
  2. Mix together egg, vinegar, and water. Pour into flour mixture, and mix together.
  3. 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 Reviews

Most Helpful Positive Review
Nov 18, 2006

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.

 
Most Helpful Critical Review
Jan 26, 2004

I had a terrible time with this crust. Based on the other reviews, it looked like the answer to my pie crust prayers. It mixed well and rolled out beautifully but stuck to the waxed paper and fell apart as I tried to get it into the pie plate. I had to patch it together. When it baked, it had an odd texture and appearance. Sorry, but I'll just keep looking for that "never fail" recipe. And there's always Pillsbury for a stand-by.

 

43 Ratings

Nov 18, 2007

Never Fail is the only recipe I use. However I use 5 cups flour, 2tsps. salt, 2 cups butter flavor Crisco. Mix. In a cup measure 1 beaten egg, 1 TBLS white vinegar and fill with water to one cup. Makes enough for 6 crusts. Divide and freeze. I always roll between plastic wrap. Using extra flour when rolling is not a problem.

 
Jul 05, 2004

I always use this recipe now. I like to refrigerate it for a little while before rolling it out because it's so much easier to handle. Thanks!

 
Oct 06, 2003

This is the Holy Grail of pie crust!! I have been trying for years to make a pie crust and always end up with a patch work of dough. This was easy, I have made 4 pies and each turned out perfect. The crust is flaky. Who would have ever thought-wax paper! No mess no fuss. If you have given up on making pie, try this,I am sending this recipe to everyone I can think of. Thank you Susan

 
Jun 22, 2004

I loved this! It was so soft and flaky. I used the butter flavored Crisco and it was amazing... Recommend to everyone!

 
Jul 06, 2003

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.

 
Oct 27, 2002

This pie crust was very easy to make. However, I didn't feel it had enough flavor. I'm going to try a little more salt next time.

 

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Nutrition

  • Calories
  • 260 kcal
  • 13%
  • Carbohydrates
  • 17.9 g
  • 6%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 19.8 g
  • 30%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 150 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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