It never fails. Good for custard pies.

Susan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together the flour and salt. Blend in shortening until texture resembles coarse crumbs.

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  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

259.7 calories; 2.8 g protein; 17.9 g carbohydrates; 11.6 mg cholesterol; 150.3 mg sodium. Full Nutrition

Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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. Read More
(46)

Most helpful critical review

Rating: 1 stars
01/27/2004
I had a terrible time with this crust. Based on the other reviews it looked like the answer to my pie crust prayers. It mixed well and rolled out beautifully but stuck to the waxed paper and fell apart as I tried to get it into the pie plate. I had to patch it together. When it baked it had an odd texture and appearance. Sorry but I'll just keep looking for that "never fail" recipe. And there's always Pillsbury for a stand-by. Read More
(13)
59 Ratings
  • 5 star values: 36
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 5
Rating: 5 stars
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. Read More
(46)
Rating: 5 stars
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. Read More
(41)
Rating: 5 stars
07/06/2004
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! Read More
(30)
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Rating: 5 stars
10/06/2003
This is the Holy Grail of pie crust!! I have been trying for years to make a pie crust and always end up with a patch work of dough. This was easy I have made 4 pies and each turned out perfect. The crust is flaky. Who would have ever thought-wax paper! No mess no fuss. If you have given up on making pie try this I am sending this recipe to everyone I can think of. Thank you Susan Read More
(16)
Rating: 1 stars
01/26/2004
I had a terrible time with this crust. Based on the other reviews it looked like the answer to my pie crust prayers. It mixed well and rolled out beautifully but stuck to the waxed paper and fell apart as I tried to get it into the pie plate. I had to patch it together. When it baked it had an odd texture and appearance. Sorry but I'll just keep looking for that "never fail" recipe. And there's always Pillsbury for a stand-by. Read More
(13)
Rating: 5 stars
06/22/2004
I loved this! It was so soft and flaky. I used the butter flavored Crisco and it was amazing... Recommend to everyone! Read More
(13)
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Rating: 5 stars
07/06/2003
This recipe is very similar to the one my mother-in-law gave me. I will never use any other. This is so easy and delicious. I have used this for Apple pies to Lemon Meringue pies. This is a can't kill crust. Read More
(13)
Rating: 4 stars
10/27/2002
This pie crust was very easy to make. However I didn't feel it had enough flavor. I'm going to try a little more salt next time. Read More
(8)
Rating: 1 stars
04/02/2005
I was looking for a pie dough recipe with vinegar. I did not like the flavor of this crust at all. After comparing it to several other recipes (after I tried the pie) it seems to have about 1/2 cup too much shortening. Read More
(6)