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    You are in: Home / Recipes / Never Fail Pie Crust Recipe
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    Never Fail Pie Crust

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Chef KS Arsenault's Note:

    This is my never fail pie crust recipe. My mom taught it too my when I was in junior high and I have used it so much that I know it by heart. I get rave reviews every time I use it. Oh yea, this recipe is for a 9 inch double crust pie.

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    Units: US | Metric


    1. 1
      Mix flour and salt in a bowl. Cut in shortening until lumps are pea-sized.
    2. 2
      Add water one tablespoon at a time. Only use as much water as is necessary. Dough should not be sticky, but shouldn't crumble apart either.
    3. 3
      Don't handle the dough too much -- remember the more you handle pastry crust, the less flaky it will be.
    4. 4
      Roll out dough to desired size and thickness. I recommend doing this between sheets of waxed paper, because you won't add extra flour to the dough.
    5. 5
      After the dough is in the pan, poke with fork and dab with butter. For the top crust, sprinkle liberaly with sugar over the butter.

    Ratings & Reviews:


    Nutritional Facts for Never Fail Pie Crust

    Serving Size: 1 (469 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2267.5
    Calories from Fat 1404
    Total Fat 156.0 g
    Saturated Fat 38.7 g
    Cholesterol 0.0 mg
    Sodium 2331.6 mg
    Total Carbohydrate 190.7 g
    Dietary Fiber 6.7 g
    Sugars 0.6 g
    Protein 25.8 g

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