*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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
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.
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.
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.
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