No Fail Pie Crust I

Name: No Fail Pie Crust I
Prep time: 10 min
Total time: 10 min
Yield: 3 single crusts
Ingredients: 2 ½ cups all-purpose flour; 1 cup shortening; ¼ teaspoon salt; 1 egg; ¼ cup cold water; 1 tablespoon distilled white vinegar

Rating: 4.71 stars

283 Ratings
210 Reviews
54 Photos

I found this recipe years ago, and have not made any other since. This dough freezes very well.

By Lenn

Gallery

Recipe Summary

prep:

10 mins

total:

10 mins

Servings:

Yield:

3 single crusts

Nutrition Info

Ingredients

Original recipe yields 24 servings

The ingredient list now reflects the servings specified

2 ½ cups all-purpose flour
1 cup shortening
¼ teaspoon salt
1 egg
¼ cup cold water
1 tablespoon distilled white vinegar

Directions

Step 1

Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.

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Step 2

Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
Step 3

Wrap with plastic and chill in a refrigerator until ready to prepare.

Nutrition Facts

Per Serving:

126 calories; protein 1.6g; carbohydrates 10g; fat 8.9g; cholesterol 7.8mg; sodium 27.5mg. Full Nutrition

Reviews (210)

Most helpful positive review

Jim

11/24/2007

I have used this recipe for years, but there is one little difference. I add a scant teaspoon of salt. It helps the taste of the crust. Read More

Helpful

(221)

Most helpful critical review

Belleamoura

11/02/2011

A bit more difficult to work with than my usual recipe (without vinegar). The taste was good however I had difficulty achieving the proper elasticity. Read More

Helpful

(6)

283 Ratings

5 star values: 236
4 star values: 26
3 star values: 13
2 star values: 2
1 star values: 6

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Jim

11/24/2007

I have used this recipe for years, but there is one little difference. I add a scant teaspoon of salt. It helps the taste of the crust. Read More

Helpful

(221)

Sus

11/25/2004

This was my mom's piecrust recipe and I'm sure she's in heaven baking pies for the angels...she made the best pies in the world (in my humble opinion)! This recipe is the best. Read More

Helpful

(146)

Momof2

06/07/2006

The title says it all...awesome. I used the butter flavored shortening like another reviewer suggested. Worked perfectly. Thanks for the post. Read More

Helpful

(95)

Bettina Worrall

06/19/2008

Thank you! Thank you! I didn't grow up in North America and was therefor not familiar with making pies. Since I married a Canadian an am living in Canada I tried repeatedly to master the pie crusts. Usually my pie crusts didn't turn out so great, so I usually used the pre-made frozen or the Pillsbury one, which is not too bad. Yesterday I tried out this recipe with Chicke pot pie and this has been the yummiest crust. Even my 6-year old ate 2 pieces of the pie and the crust, which she used to leave behind on the plate. It really worked for me. Now I feel I can finally make a pie that is completely homemade and I feel this is a great achievement. Thanks a million, it went into my keeper box. Read More

Helpful

(62)

naples34102

11/25/2011

Nice recipe with an accurate proportion of ingredients...except for the salt. Unfortunately, then, while the egg gave it richness and the vinegar (I used vodka) flakiness, it lacked taste. I think it could use a teaspoon of salt instead of the 1/4 teaspoon called for. Read More

Helpful

(61)

ShrimpGhost

06/02/2005

My grandmothers recipe for the perfect pie crust too- Honestly folks, you need to give this simple and beautiful recipe a try! Best pie crust ive ever used or eaten, and it keeps so well in the fridge. Read More

Helpful

(56)

lstieb

07/20/2007

This is a great no fail pie crust. I went on the advice of another reviewer and used butter flavored shortening and it turned out great. This is now my stand by pie crust! Thanks so much for sharing! Read More

Helpful

(39)

SPARKLER8666

06/07/2006

Excellent Recipe! I used butter flavor shortening for a little more richness and color, and it turned out beautifully. (Gets raves!) Also, as reported it is enough for a double crust pie and an additional single (I used the extra to make a quiche.) Read More

Helpful

(30)

CABLE1031

09/28/2007

Also my mother's favorite - easiest crust I've ever made. Best if you chill the crust before baking. Read More

Helpful

(24)

Belleamoura

11/02/2011

A bit more difficult to work with than my usual recipe (without vinegar). The taste was good however I had difficulty achieving the proper elasticity. Read More

Helpful

(6)

More Reviews

Reviews for: Photos of No Fail Pie Crust I

1 of 210

All Reviews

I have used this recipe for years, but there is one little difference. I add a scant teaspoon of salt. It helps the taste of the crust.

This was my mom's piecrust recipe and I'm sure she's in heaven baking pies for the angels...she made the best pies in the world (in my humble opinion)! This recipe is the best.

The title says it all...awesome. I used the butter flavored shortening like another reviewer suggested. Worked perfectly. Thanks for the post.

This is a great no fail pie crust. I went on the advice of another reviewer and used butter flavored shortening and it turned out great. This is now my stand by pie crust! Thanks so much for sharing!

Also my mother's favorite - easiest crust I've ever made. Best if you chill the crust before baking.

A bit more difficult to work with than my usual recipe (without vinegar). The taste was good however I had difficulty achieving the proper elasticity.