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Nutrition Facts
Serving Size 1 (262g) Recipe makes 4 servings
Calories 1270
Calories from Fat 829		(65%)
Amount Per Serving		%DV
	Total Fat 92.2g	141%
	Saturated Fat 26.4g	132%
	Monounsaturated Fat 27.1g
	Polyunsaturated Fat 34.0g
	Trans Fat 0.0g
Cholesterol 52mg		17%
Sodium 1183mg		49%
Potassium 150mg		4%
Total Carbohydrate 96.5g		32%
	Dietary Fiber 3.4g	13%
	Sugars 1.5g
Protein 14.5g		28%
detailed view... how is this calculated?

No-Fail Pie Crust

Recipe #11062 | 40 min | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: DiB's
Aug 23, 2001

A good basic pie crust.

SERVES 4 , 4 single or two double crusts (change servings and units)

Ingredients

4 cups all-purpose flour
1 teaspoon white sugar
2 teaspoons salt
1 3/4 cups vegetable shortening
1 teaspoon vinegar
1 egg
1/2 cup ice water

Directions

1
Place flour, sugar and salt in a medium/large bowl.
2
Add the shortening and"cut" in until the mixture is crumbly and there are no big lumps of fat.
3
(use forks, two knives or a pastry cutter-pea size crumbs please) In a small bowl whisk together vinegar, water and egg.
4
Slowly add to flour mixture with a fork just until all ingredients are coming together and begin to form a ball. (At this point I press together to make sure dough is holding together).
5
Divide dough into fourths.
6
Wrap each one in plastic and refrigerate for 30 minutes or freeze for up to 6 months.

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Featured Reviews for This Recipe

From: Peacemom51

On Jul 24, 2009

I am no crust expert, in fact I can cook, but this is the one thing I have not ever enjoyed doing. This crust recipe was very good, quite flaky and smooth. I did substitute 1/4 cup of butter for some of the shortening and it was delicious. Makes great hand pies!

0 people found this review helpful

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From: Craxy Lulu

On Feb 21, 2009

I've been using this crust for a while now and it never disappoints me. I do however make a couple of substitutions. I use Whole Wheat Pastry Flour instead of AP and 1 cup butter and 3/4 cup shortening. Make 4 disks and use whatever I don't use that night in the freezer 'till I need it. When I'm ready to use again I just take it out 30 minutes before I'm ready to roll and viola! Love this crust, and I suck at making crust so this one must be easy and awsome. I think my substitutions add to the flavor- to address the reviews that said it was lacking in flavor.

0 people found this review helpful

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From: PeaceMonger

On Feb 20, 2005

I have been using the pie crust recipe for about 6 months now. I had always been a bit intimidated about making my own pie crust, but since I found this recipe, the store bought crusts have no appeal to me! The only "failure" I have had was when I substituted butter for the shortening, and my crust burned. I have successfully substituted about 1/2 butter and 1/2 margerine, though. I've been trying to figure out how to reduce the trans fats in it... as if that is what we are all worrying about as we eat PIE! I have also had success using 1/2 whole wheat flour and 1/2 white flour. This recipe is a keeper!

7 people found this review helpful

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From: Chef #594755

On Feb 5, 2008

I thought it was ganna turn out horrible the way it was looking for me. After it came out of the oven with my chicken pot pie it was perfect. This is a great recipe for beginner bakers.

2 people found this review helpful

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