"I found this recipe years ago, and have not made any other since." — Lenn
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2 1/2 cups
distilled white vinegar
I have used this recipe for years, but there is one little difference. I add a scant teaspoon of salt. It helps the taste of the crust.
A bit more difficult to work with than my usual recipe (without vinegar). The taste was good, however I had difficulty achieving the proper elasticity.
This was my mom's piecrust recipe and I'm sure she's in heaven baking pies for the angels...she made the best pies in the world (in my humble opinion)! This recipe is the best.
The title says it all...awesome. I used the butter flavored shortening like another reviewer suggested. Worked perfectly. Thanks for the post.
Thank you! Thank you!
I didn't grow up in North America and was therefor not familiar with making pies. Since I married a Canadian an am living in Canada I tried repeatedly to master the pie crusts. Usually my pie crusts didn't turn out so great, so I usually used the pre-made frozen or the Pillsbury one, which is not too bad. Yesterday I tried out this recipe with Chicke pot pie and this has been the yummiest crust. Even my 6-year old ate 2 pieces of the pie and the crust, which she used to leave behind on the plate. It really worked for me. Now I feel I can finally make a pie that is completely homemade and I feel this is a great achievement. Thanks a million, it went into my keeper box.
My grandmothers recipe for the perfect pie crust too- Honestly folks, you need to give this simple and beautiful recipe a try! Best pie crust ive ever used or eaten, and it keeps so well in the fridge.
This is a great no fail pie crust. I went on the advice of another reviewer and used butter flavored shortening and it turned out great. This is now my stand by pie crust! Thanks so much for sharing!
Nice recipe with an accurate proportion of ingredients...except for the salt. Unfortunately, then, while the egg gave it richness and the vinegar (I used vodka) flakiness, it lacked taste. I think it could use a teaspoon of salt instead of the 1/4 teaspoon called for.
* Percent Daily Values are based on a 2,000 calorie diet.
No Fail Pie Crust I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 126
** Calories from Fat: 80
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