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My review
No Fail Pie Crust I
Lenn
"I found this recipe years ago, and have not made any other since."
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Ingredients
servings 126 calsOriginal recipe yields 24 servings (3 single crusts)
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 126 calories; 8.9 g fat; 10 g carbohydrates; 1.6 g protein; 8 mg cholesterol; 27 mg sodium. Full nutrition
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Reviews
Read all reviews 179212 Ratings
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Most helpful positive review
11/23/2007
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.
Most helpful critical review
11/2/2011
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.
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11/23/2007
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.
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.
6/7/2006
The title says it all...awesome. I used the butter flavored shortening like another reviewer suggested. Worked perfectly. Thanks for the post.
6/19/2008
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 cru...
6/2/2005
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 ...
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 t...
7/20/2007
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 s...
6/7/2006
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 ...