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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (88g) Recipe makes 8 servings |
||
| Calories 406 | ||
| Calories from Fat 240 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.7g | 41% | |
| Saturated Fat 6.7g | 33% | |
| Monounsaturated Fat 11.7g | ||
| Polyunsaturated Fat 7.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 26mg | 8% | |
| Sodium 155mg | 6% | |
| Potassium 58mg | 1% | |
| Total Carbohydrate 35.8g | 11% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 0.2g | ||
| Protein 5.6g | 11% | |
Most Incredible No Fail Pie Crust
By: Karen=^..^=
May 20, 2002
This is absolutely the best pie crust I have ever used. It never fails me and always comes out flaky and perfect. This recipe is enough for 2 - 9" crusts.
SERVES 8 -16 , 2 9-inch pie crusts
Ingredients
- 3 cups flour
- 1 cup shortening
- 1/2 teaspoon salt
- 1 large egg, beaten
- 5 tablespoons cold water
- 1 teaspoon vinegar
Directions
1
Cut together flour, shortening and salt until it resembles small peas.2
Combine the egg, water and vinegar and gradually add to flour mixture.3
Stir just until moistened and a soft dough forms.4
Divide into 2 disks.5
Wrap and refrigerate until ready to use.6
Roll out and use with your favorite pie recipe!
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- Course > Desserts > Pies & Tarts > Pies
- Course > Desserts > Pies & Tarts > Crusts/Pastry Dough
- Main Ingredient > Pasta, Rice & Grains > Grains
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Preparation > Technique > No Cook
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: jVo
On Nov 15, 2009
Well, you're really onto something here! I was sure that if anyone can prove a 'no fail' recipe wrong, it's ME! But wow...the crust was easy to make-it fit in my deep dish pie plate, and held up to my pumpkin pie recipe very nicely! It didn't burn in the oven like many crusts do on me! Tasted light and flaky! BTW...I did use regular Crisco shortening. This one's going in the 'keeper' file! 
From: Kayarich
On Nov 5, 2009
This recipe is for a 2 pie crust. I only needed 1 crust, so I reduced everything to half, except the egg, which I used a whole egg. If your dough is a little too difficult to shape, put it in the fridge for 10 minutes or so, you should be able to roll it easier later.
From: ibhopie
On May 22, 2002
This is the same recipe my grandmother taught me many years ago, also you may make up the flour, shortening, and salt, double or tripple for holidays and have it in the fridge in a coffee can with a lid. Poof. Pies can be made in minutes.
From: moxie
On Feb 10, 2003
My goodness, Karen! I've always been in the "no egg" camp for pie crusts, but tried this on a whim. It was flaky and delicious. Really perfect for savory pies like quiche.
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