Never Fail Pie Crust I35 Reviews
“It never fails. Good for custard pies.” - by Susan
Original recipe yields 2 crusts
- 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.
Amount Per Serving (16 total)
- 260 cal
- 19.8 g
- 17.9 g
Based on a 2,000 calorie diet
Reviews (35)Rate This Recipe
"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 incorporat..." See moreed. 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."
"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. Make..." See mores enough for 6 crusts. Divide and freeze. I always roll between plastic wrap. Using extra flour when rolling is not a problem."
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