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Never Fail Pie Crust I

Never Fail Pie Crust I

Susan

Susan

It never fails. Good for custard pies.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

Liza Jane
40

Liza Jane

11/18/2006

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
29

ShirleyAnn

11/18/2007

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.

XXNiffer666XX
27

XXNiffer666XX

7/5/2004

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!

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