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    You are in: Home / Recipes / Peggy's Foolproof Pie Crust Recipe
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    Peggy's Foolproof Pie Crust

    Peggy's Foolproof  Pie Crust. Photo by VickyJ

    1/4 Photos of Peggy's Foolproof Pie Crust

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Barb Gertz's Note:

    This is the piecrust recipe that my daughter sent me for the Mile-High Cranberry Apple Pie. It makes a really tasty,kind of cookie-flakey crust. It's winning card is that it is never tough.Baking time is according to the pie you are making.

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    Serves: 8-24


    Pie crust

    Units: US | Metric

    • 2 1/2 cups flour
    • 1 teaspoon salt
    • 1/2 cup shortening
    • 1/2 cup lard (I use butter) or 1/2 cup butter, chilled (I use butter)
    • 1 large egg, lightly beaten
    • 1/3 cup ice water
    • 1 tablespoon vinegar


    1. 1
      Cut shortening and lard into the flour and salt mixture until it is in a small pea sized lumps.
    2. 2
      Combine the egg, ice water,and vingar.
    3. 3
      Lightly fork into the flour/shortening mixture.
    4. 4
      Pat into two balls.
    5. 5
      Wrap in plastic wrap, and refrigerate for awhile.
    6. 6
      Roll out on a well floured surface.
    7. 7
      Makes 1 double pie crust or 2 single pie crust.
    8. 8
      Bake as directed for pie.

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    Ratings & Reviews:

    • on April 18, 2003


      I made this twice in the last week (once 1/2 recipe, and then the whole recipe). Both times the dough was much softer (like drop cookie dough) than I expected. In fact, the first time I couldn't roll it out because it stuck to the rolling pin and the pastry mat. I ended up patting it into the pie plate to shape. The second time, I chilled it overnight, and used a lot of flour on the mat, on top of the dough, and on the pin. This did the trick - it rolled beautifully. I discovered that the soft dough makes for a light, and delicious, flaky crust. This is a winner. Thanks, Barb.

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    • on August 01, 2008


      This is a wonderful crust. I used this to make Blueberry Pie (10 inch) for a photo forum event. Very good.. nice and flaky! Thank you Barb for a great recipe. I'll be using this again and again! :)

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    • on September 09, 2013


      Absolutely the best pie crust!!!!! Don't over blend the flour and shortening and butter. Should see pea size bits of shortening and butter when rolled out. This is what makes the flakiest crust ever! I always chill the flour mixture before adding liquid and always chill after patted into two discs. Use a chilled marble roller and always chill the dough in the pie plate in between making filling and top crust for any recipe.

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    Read All Reviews (4)


    Nutritional Facts for Peggy's Foolproof Pie Crust

    Serving Size: 1 (27 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 380.4
    Calories from Fat 239
    Total Fat 26.6 g
    Saturated Fat 8.4 g
    Cholesterol 38.6 mg
    Sodium 300.4 mg
    Total Carbohydrate 29.8 g
    Dietary Fiber 1.0 g
    Sugars 0.1 g
    Protein 4.8 g

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