Never Fail Pie Crust for 6 Crusts

Total Time
8hrs 15mins
Prep 15 mins
Cook 8 hrs

This crust has never let me down no matter what the temp. or humidity in my kitchen. Keeps 3 weeks in frig so it's great to have around the holidys or in the summer when fresh fruit is available. I'm much more likely to throw a pie together if I know all I have to do for a crust is roll it out. Not much more work than a store bought crust but there's no comparison in the quality. Got this recipe from a dear friend's 94 year old mother. Her mother taught her to make crust this way when she was a girl so the recipe's been around a long time, although I'm sure it was made with lard back then and used immediately. This is one of my most prized recipes. Cook time is chill time.

Ingredients Nutrition

Directions

  1. Mix flour, salt and sugar.
  2. Cut in Crisco until finely mixed (mixture will begin to stick together).
  3. In a one cup measuring cup, beat egg; add vinegar; fill to one cup with cold water; add to well in center of flour mixture; mix well (it may be sticky).
  4. Lay out a long piece of plastic wrap; pour dough onto center of wrap and form into an even loaf; bring ends of wrap over dough and wrap tightly; store in frig.
  5. Crust is better if it stands overnight in the refrigerator.
  6. When ready to use, unwrap loaf; score, but do not cut, in half and then score each half into three even slices of dough.
  7. Cut off individual crusts as needed, rewrapping unused portion; can be stored in refrigerator up to three weeks.

Reviews

(5)
Most Helpful

This recipe is amazing. Thanks so much for posting this recipe. I had never been able to make pie crust and this works up so nice. It is great!!!

foxymoxy13 December 22, 2012

Great recipe! Pie crust has never been a strong point for me. Untill now. It was so easy. I made it exactly as written, Love it!!!!! Thank you!

renardpenxacarol30 January 24, 2010

Tasty pie crust, sugarpea! I used 1/2 c unsalted butter for part of the shortening, and half cake flour, half whole wheat pastry flour. This was a great base for a pot pie. Yum. Thanks!

Heather U. October 23, 2005

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