This is by far the best piecrust recipe that I have ever used for pie crust. My mom has a similar recipe but her's doesn't call for an egg. It is amazing how a simple ingredient like an egg can make all the difference in the texture. This recipe is "idiot-proof". I used it to make a black raspberry pie yesterday, and, it mixes and rolls out like a dream. The only thing when I make it again, which will be very soon. I will try only 5 tbsps water,it might have been alittle too wet for my liking. One thing that I do is I refrigerate my shortening about 15-20 minutes before I cut it into my flour mixture and I also use ice water.I might try the the butter flavored shortening that one reviewer suggested. I will be using this recipe for my pies that I enter in the fairs this year....Thanks Susan for a great recipe :)!!!!!!

I tried this and it worked,, so what you say? Well I have tried to make piecrust for 45 years and this is the first one that ever turned out. Great for beginners, this recipie will give them confidence!

Maybe it's just me, but doesn't anyone else have a problem with the wet ingredients curdling? I've been baking for 35 years but can't get this one to work.

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.

Terific recipe! Have used it for years, the only difference being that I use 6 T. water instead of 5 1/2. It really makes three generous crusts. I chill the three balls in sandwich bags, then roll between wax papers or freeze. Never fails!!!

I've made lots of pie crusts but I have to say that I will always use this one. It's perfect. The pie crust is always flaky and I've yet to be disappointed. Definitely 5 stars.

Flaky, great taste and does not crumble. I used parchment paper with my rolling pin. Butter flavored Crisco gave it an added taste. Loved it.

The pastry came out nice and flaky. I prefer to add the liquid a little at a time so I mixed in the egg and vinegar before adding the water. I thought it had enough liquid and didn't add any water, I should have as it didn't roll out very well. I will make it again because I liked the texture and flavor. This is also the same recipe as Grandma's Secret pie crust.

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.

Yep, this is one I have used a lot over the years. The only thing I do differently is I roll it out on a well-floured flour-sack towel and dust my rolling pin a little. Works great!

I was looking for a pie dough recipe with vinegar. I did not like the flavor of this crust at all. After comparing it to several other recipes (after I tried the pie), it seems to have about 1/2 cup too much shortening.

This is almost exactly the recipe my mother uses! Everyone always loves her pies. The only difference is that she uses 1 1/4 cups shortening instead of 1 1/2 cups.

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!

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

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.

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

It didn't fail! It had a wonderful taste.

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.