Never Fail Pie Crust I

Never Fail Pie Crust I

37 Reviews 1 Pic
Susan
Recipe by  Susan

“It never fails. Good for custard pies.”

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Ingredients

Adjust Servings

Original recipe yields 2 crusts

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Directions

  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.

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Reviews (37)

Rate This Recipe
Liza Jane
40

Liza Jane

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.

ShirleyAnn
27

ShirleyAnn

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.

XXNiffer666XX
26

XXNiffer666XX

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!

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Nutrition

Amount Per Serving (16 total)

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

Based on a 2,000 calorie diet

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