4 Reviews

This is also my grandmother's recipe. The only change that I have made to it is to use butter flavored shortening. The amount of water does depend on the flour moisture content so it can take from 3 - 5 Tbs of water.

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suzyhomebaker April 28, 2007

Thanks to your response to my post I gave your family recipe a try. I used this for Bev's Apple Pie and this was a memorable crust, perfectly tender, flaky, and sturdy. I used 4 tablespoons of the water/vinegar liquid. I'll be making pumpkin next. Roxygirl

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Roxygirl in Colorado September 26, 2005

Excellent flavor but I only got 2 thin, 9 1/2" pies out of this. I also used half Crisco and half butter flavored Crisco.

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robinmsu November 29, 2015

I was so excited when I found this recipe but it turned out terrible! Considering all the good reviews I must have done something wrong. The dough was so soft even before I added the water or the egg so I added 3 T of water and no egg. Even after I froze the dough it was impossible to roll out and then when I finally did cook it, it just crumbled. Any suggestions? Thanks anyway! I'm glad it worked out for others :/

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un petit chou September 29, 2007
My Favorite Vinegar Pie Crust