31 Reviews of Never Fail Pie Crust

From: Valerie Eveland

On Nov 19, 2001

This is the easiest recipe for Pie crust ever! I have been using this for about 10 years with one modification to it. In place of the cider vinegar you can use Lemon juice and the crust is really flaky. Valerie Eveland

From: Robyn from the desert

On Jan 5, 2007

I used this to make green chile apple pie and then again for an apple pecan pie. It's very good! It's not overly flaky and it's just moist enough. I will use this one for every pie I make. I actually find it's easier to work with if I don't chill it. I just sprinkle with flour before rolling with a rolling pin. TIP: I lightly cover my pies with foil and then pull them out 15 minutes short of being finished, brush them with egg white and sprinkle Demerara Cane Sugar on the top and let it finish cooking.

From: Conductor-Cook

On Jan 31, 2008

I'm kind of a newbie when it comes to pastries. This was easy to make and tasted great. I made an apple pie and a cherry pie with it. Helpful hint: for easier rolling, roll the dough out between two sheets of wax paper (you still need to use flour so the wax paper comes off easily). It also makes transfer to the pie tin a breeze.

From: Shirley McBride

On Nov 17, 2000

This is the best pie crust I have ever made. It is simple and easy. I have tried to make it fail but can not. The taste and texture is wonderful.

From: plavala

On Sep 18, 2008

This is by far the BEST pie crust I have ever made or eaten! I used Margarine instead of vegetable shortening and that didnot take anything away from the consistency of the dough. I mixed it in my food processor. I used the dough for a great apple pie and the next day I used the rest to make the greatest beef patties! This is now my STAPLE crust recipe!

From: Amy Matthees

On Jul 12, 2001

This is, by far, the most outstanding pie crust recipe I have ever used! I have made fruit, custard, and cream pies with this crust, and they are always wonderful! A great recipe for beginners!

From: Smokem

On Mar 18, 2007

I found this recipe very easy to make and (for me) it kept in the fridge for about a week and a half without changing. My wife actually likes to roll it out straight from the fridge (but she has never tried letting it warm first)

From: Chef #361244

On Oct 26, 2007

This is the best recipe for pie crust that I have tried. It is so much better when you refrigerate for a day or so. Loved it.

From: akcmom

On Apr 9, 2008

This is by far the best pie crust I've ever made. I've struggled with them in the past, and the flavor just never seemed to be worth the struggle. This recipe was not only NO struggle (quite easy), but the flavor was wonderful also!

From: Krystal Y...

On Mar 13, 2008

This was the best pie crust I ever ate, and so easy!!!!