Total Time
Prep 5 mins
Cook 0 mins

My DM gave this recipe to me years ago, and I have used nothing else since. Very easy to work with.


  1. Mix milk and vinegar together, and set aside.
  2. Mix flour and salt.
  3. Cut in shortening with fork.
  4. Add milk and vinegar.
Most Helpful

I followed the recipe exactly and it was tough even though I handled as little as possible.
All I could taste was vinegar and it took away from the pumpkin pie I made it with. I will keep looking for a good crust recipe, specifically one without vinegar!

MelodySara October 07, 2012

This didn't fail me either, Aunt Paula! I've made this twice now; once to make jam tarts, and once to make an apple pie. (see photos.) I refrigerated the dough overnight, then took it out of the refrigerator about 10 minutes before using it. For the jam tarts, I pressed the dough into ungreased muffin tins, and the tarts were easy to remove when baked. For the apple pie, I found the dough very easy to roll out. I folded the edges of the dough inwards before placing inside the pie plate, then I gently unfolded it. There were no cracks or tears, and the dough was a dream to work with! The crust was flaky and tender. I recommend this to anyone who is looking for a trouble-free pie crust recipe!

truebrit January 30, 2005

Very good. Flaky, with wonderful texture. I chose it because I am not very good with baking from scratch and it worked wonderful. I will use it again.

chilepepper1231 October 13, 2003