Never Fail Pie Crust for 6 Crusts

Submitted by sugarpea

"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."

 

• Ready In: 8hrs 15mins
• Ingredients: 6
• Yields: 6 9inch pie crusts

ingredients

• 4 cups flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 3⁄4 cups Crisco
• 2 tablespoons vinegar
• 1 egg

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

[foxymoxy13]

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!!!

 

[renardpenxacarol30]

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!

 

[Heather U.]

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!

 

[Rushed 4 Time]

I used this crust to make mini chicken pot pies. The final product tastes great, and the recipe is super easy; no food processor required! My only issue with it was that it was a little difficult to work with. It kept wanting to tear. I'm thinking that next time, I need to be sure to start working with it the SECOND I pull it from the fridge. I spent maybe 10 minutes prepping the pies, and the more time that passed, the harder it was to work with. I'll be making something with the left over crust, so if I try it the way I mentioned above and it turns out fine, I'll be updating with a 5 star review! The taste is 5 star-worthy; it really is a tasty crust!

 

[Karen=^..^=]

Great recipe! I can see why this is one of your most prized recipes. Wonderful to keep in the fridge or the freezer and soooo much better than store bought crusts. I did leave it in the refrigerator overnight and used it for 2 pies so far. The rest I will use for the upcoming holidays. Great directions, even for beginners who might be worried about attempting homemade crust. Thanks for sharing!