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Never Fail Pie Crust I

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"It never fails. Good for custard pies." — Susan

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Types of Salt

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Measuring All-Purpose Flour

Original recipe makes 2 crusts Change Servings

3 cups all-purpose flour
1 1/2 cups shortening
1 teaspoon salt

1 egg
1 tablespoon distilled white vinegar
5 1/2 tablespoons water

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Directions

Whisk together the flour and salt. Blend in shortening until texture resembles coarse crumbs.
Mix together egg, vinegar, and water. Pour into flour mixture, and mix together.
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.

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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.

—Liza Jane

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Most Helpful Critical Review

Jan 26, 2004

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.

—ANN MARIE01

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40 Ratings

Nov 18, 2007

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.

—ShirleyAnn

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Jul 05, 2004

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!

—XXNiffer666XX

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Oct 06, 2003

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

—FENBY

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Jun 22, 2004

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

—LONNIEHESS

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Jul 06, 2003

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.

—Joanne

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Oct 27, 2002

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.

—COLESMOMMY

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Nutrition

Calories
260 kcal
13%

Carbohydrates
17.9 g
6%

Cholesterol
13 mg
4%

Fat
19.8 g
30%

Fiber
0.6 g
3%

Protein
2.8 g
6%

Sodium
150 mg
6%

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

Nutritional Information

Never Fail Pie Crust I

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 260
Calories from Fat: 178

% Daily Value *
Total Fat 19.8g 30 %
Saturated Fat 4.9g 25 %
Cholesterol 13mg 4 %
Sodium 150mg 6 %
** Potassium 29mg < 1 %
Total Carbohydrates 17.9g 6 %
Dietary Fiber 0.6g 3 %
Protein 2.8g 6 %
Sugars 0.1g
Vitamin A < 1 %
Vitamin C 0 %
Calcium < 1 %
Iron 11 %
** Thiamin 19 %
** Niacin 15 %
** Vitamin B6 < 1 %
** Magnesium 2 %
** Folate 25 %

* 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.