Prep 10 mins
Cook 30 mins
A good basic pie crust.
Make and share this No-Fail Pie Crust recipe from Food.com.
- Place flour, sugar and salt in a medium/large bowl.
- Add the shortening and"cut" in until the mixture is crumbly and there are no big lumps of fat. Use forks, two knives or a pastry cutter; pea size crumbs please.
- In a small bowl whisk together vinegar, egg and ice water.
- Slowly add to flour mixture with a fork just until all ingredients are coming together and begin to form a ball. At this point I press together to make sure dough is holding together.
- Divide dough into fourths.
- Wrap each one in plastic wrap and refrigerate for 30 minutes or freeze for up to 6 months.
This was so easy to make and it came out wonderful. The pie crust was flaky and buttery. My husband really loved it. My favorite part is having extra to freeze! When it's this easy, who needs to buy ready made crusts for 5 times the money? Thanks!
Fabulous recipie, very easy. I added about a cup of white sugar though, worked very well in canceling out the vinegar taste.
I've been using this crust for a while now and it never disappoints me. I do however make a couple of substitutions. I use Whole Wheat Pastry Flour instead of AP and 1 cup butter and 3/4 cup shortening. Make 4 disks and use whatever I don't use that night in the freezer 'till I need it. When I'm ready to use again I just take it out 30 minutes before I'm ready to roll and viola! Love this crust, and I suck at making crust so this one must be easy and awsome. I think my substitutions add to the flavor- to address the reviews that said it was lacking in flavor.