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."

Ingredients

1 d 40 m {{adjustedServings}} servings 214 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

  • 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.
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Reviews

93
  1. 110 Ratings

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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...