No Fail Pie Crust III Recipe -
No Fail Pie Crust III Recipe
  • READY IN 1+ days

No Fail Pie Crust III

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"A wonderful pie crust which you just can't mess up on! This recipe makes enough for 4 single crusts."

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Ingredients Edit and Save

Original recipe makes 4 single 8 or 9 inch crusts Change Servings
  • PREP

    30 mins

    1 day 40 mins


  1. In a large bowl, stir together the flour and salt. Cut in the butter to pea sized chunks.
  2. Place the egg and vinegar in a measuring cup and add cold water to measure 1/2 cup of total liquid. Pour this into the flour mixture and mix just until the dough can be made into a large ball.
  3. Divide dough into four equal portions. Wrap in plastic and store in the refrigerator. Dough may be refrigerated for up to three days or frozen for up to three months.
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Reviews More Reviews

Most Helpful Positive Review
Jun 07, 2006

Most of you know this, so ignore me if you do. But the complaints about the dough being too sticky are simply the result of flour that has absorbed some moisture from the air. With all pastry crusts you have to be judicious, adding half the liquid, then half of what is left, etc. until the dough has the "right consistency." I live in Oregon where it rains most of the year, so our flour may absorb extra moisture, but you can't tell how much until you are working it. In a really dry climate you might have to add a little extra water, but with this recipe that is unlikely. Anyway, it isn't the recipe folks; this crust is terrific!

Most Helpful Critical Review
Dec 10, 2007

I made two of these for my T-Day dinner pies. It was an easy recipe but it baked up not as flaky or tender as I had hoped it would be. The taste was good, however. The edges came out downright crisp even though I used a pastry shield and lowered the oven temp.

Jul 30, 2007

absolutely perfect- the crust turned out flaky, crisp and flavorful! a little hard to work with, but well worth the effort. just make sure to keep your butter frozen, your water/egg cold, and when it starts getting too warm, take a break and put the whole thing in the freezer for 15 min.

Nov 08, 2007

I made this recipe for a homemade deep dish chicken pot pie that required a 9x13 pan. It was EXCELLENT! I put about 2/3 of the dough on the bottom and sides of the pan, prebaked for about 5 minutes so the bottom crust wouldn't be soggy, then added the pot pie filling, top it off with the top crust. I baked it at 375 for 45 minutes. My whole family was very pleased with the taste and flakiness of the crust. Will make many times! THANK YOU!

Feb 16, 2008

This recipe makes the absolute best pie crust I have EVER tasted. I used a food processor and frozen butter and it turned out fantastic! I was able to make two double crust pie crusts. My berry pies turned out great.

Sep 10, 2006

My first time making a pie crust ... I had to make this one two times because I failed at it the first time. LOL Was due to the stupidity of the cook (don't ask!)& not the recipe though. On the second try (too embarrassed to explain what I did on my first try), I sliced my butter thickly & froze it for about 30 minutes & then let my food processor do the work for me. Uesd this in a recipe for Turkey Pot Pie & OMG was it ever good! Thanks Becky for enabling this dumb novice to make a fantastic pie crust!

Jun 25, 2009

I've used the shortening version of this recipe for years - it's perhaps a little more flaky but this butter version FAR surpasses it in flavor. You can fail with this recipe - in fact the "never fail" ones are the hardest pie crust recipes I've ever worked with. I think they are "never fail" because they never fail to taste great not because they are easy. The secret is to make sure you blend the butter well with the flour, get just the right amount of liquid and chill this dough for at least 30 minutes.

Mar 25, 2006

This by far the best crust recipe out there and I've been using it for over 10 years. It always gets rave reviews. My husband refuses to eat apple pie but he'll eat my apple just for the crust.


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  • Calories
  • 214 kcal
  • 11%
  • Carbohydrates
  • 15.9 g
  • 5%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 15.8 g
  • 24%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 161 mg
  • 6%

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

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