Never Fail Pie Crust I

Never Fail Pie Crust I

38

"It never fails. Good for custard pies."
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Ingredients

servings 260 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

38
  1. 43 Ratings

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Most helpful positive review

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 inco...

Most helpful critical review

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 fe...

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 inco...

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...

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!

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 perfe...

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

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 ...

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 fe...

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.

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...