No Fail Pie Crust III

85 Reviews

Prep: 30 min
Ready In: 1 day 40 min

“A wonderful pie crust which you just can't mess up on! This recipe makes enough for 4 single crusts.” - by Becky

Ingredients

4 cups all-purpose flour
1/2 teaspoon salt
2 cups butter
1 egg, lightly beaten
1 teaspoon vinegar
3 fluid ounces cold water

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Metric US

Original recipe yields 4 single 8 or 9 inch crusts

Directions

In a large bowl, stir together the flour and salt. Cut in the butter to pea sized chunks.
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.
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.

Nutrition

Amount Per Serving (24 total)

Calories
214 cal
11%

Fat
15.8 g
24%

Carbs
15.9 g
5%

Based on a 2,000 calorie diet

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Reviews (85)

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147

SPARKLER8666

Jun. 7, 2006

"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 crusts..." See more you have to be judicious, adding half the liquid, then half of what is left, etc. until the dough has the "right consistency." I live in Oregon where it rains most of the year, so our flour may absorb extra moisture, but you can't tell how much until you are working it. In a really dry climate you might have to add a little extra water, but with this recipe that is unlikely. Anyway, it isn't the recipe folks; this crust is terrific!"

foodlover

Jul. 30, 2007

"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 when i..." See moret starts getting too warm, take a break and put the whole thing in the freezer for 15 min."

JOYCE

Nov. 8, 2007

"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 minutes so..." See more the bottom crust wouldn't be soggy, then added the pot pie filling, top it off with the top crust. I baked it at 375 for 45 minutes. My whole family was very pleased with the taste and flakiness of the crust. Will make many times! THANK YOU! "

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