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Nutrition Facts
Serving Size 1 crusts 383g Recipe makes 2 crusts)
Calories 2077
Calories from Fat 1421		(68%)
Amount Per Serving		%DV
	Total Fat 157.9g	242%
	Saturated Fat 39.5g	197%
	Monounsaturated Fat 69.5g
	Polyunsaturated Fat 41.2g
	Trans Fat 0.0g
Cholesterol 105mg		35%
Sodium 1201mg		50%
Potassium 234mg		6%
Total Carbohydrate 143.3g		47%
	Dietary Fiber 5.1g	20%
	Sugars 0.7g
Protein 22.5g		45%
how is this calculated?

Sure Thing Pie Crust

Recipe #17647 | 15 min | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: MizzNezz
Jan 21, 2002

I've never had this fail me. And it's light and crispy. Easy to make.

2 crusts (change servings and units)

Ingredients

3 cups flour
1 1/2 cups solid shortening
1 teaspoon salt
1 egg, beaten
5 teaspoons ice water
1 teaspoon vinegar

Directions

1
Sift together flour and salt, cut in shortning.
2
Combine egg, water, and vinegar.
3
Pour liquid into dry ing.
4
Stir until well mixed.
5
Roll on floured board.

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Featured Reviews for This Recipe

From: Blakey

On Nov 10, 2003

I have never in my life made a pie, let alone a pie crust! So when I was told to bring pie to this Thanksgiving dinner I was nervous. I tried this pie crust and now I can sleep at night. It was easy and tasted godd and flakey. Although there is no baking info (a beginer needs that!) I was able to cross-reference a different recipe I had. Thanks for the "Sure Thing"

2 people found this review helpful

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From: Rose is Rose

On Jul 30, 2007

I'm pie-challenged, and this looked like a bit of a Frankenstein by the time I got the top on! Somehow, in the baking process, it all melded together and looked quite respectable when it came out of the oven. It was so flaky and tender! I couldn't believe how good it tasted! This is a keeper! MizzNezz, thank you so much for sharing your wonderful recipe!

4 people found this review helpful

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From: Janie from TX

On Sep 22, 2003

I misplaced this same recipe. I couldn't recall how much shortening to use. I was so glad to find it. All my friends and family say that I make the best piecrust of anyone. I say, "It's all in a recipe." I also use this recipe for the best cobblers. For cobblers, I replace half the shortening with butter. Don't let the vinegar discourage you from trying this crust, it cooks out and you cannot taste it.

4 people found this review helpful

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