No Fail Pie Crust III

No Fail Pie Crust III

93

"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

1 d 40 m servings 214 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 15.9g
  • 5%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 161 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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  • Prep

  • Ready In

  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.

Reviews

93
  1. 110 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 c...

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 ...

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 ...

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 minu...

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 ...

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 ...

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...

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 c...

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 crus...

This is the best recipe I have ever used for pie crust. My crust came out better than ANY pie crust I have had in years. Once you make the dough, as a warning, it seems like it is a little too...