Amish Never Fail Pie Crust

photo by gailanng

- Ready In:
- 5mins
- Ingredients:
- 7
- Yields:
-
2 pie crusts
- Serves:
- 8-12
ingredients
- 4 cups all-purpose flour
- 1 1⁄2 teaspoons salt
- 1 egg, beaten
- 1 tablespoon granulated sugar
- 1 1⁄2 cups Crisco
- 1 tablespoon vinegar
- 1⁄2 cup water
directions
- Blend flour, sugar and salt.
- Cut in Crisco to pea sized pieces.
- Mix together egg, water and vinegar.
- Add to flour.
- Mix until moistened and a soft dough forms.
- Refrigerate for at least 1 hour before rolling.
- This will keep in the refrigerator for up to a week and will be easy to roll.
Questions & Replies

Reviews
-
I made a Taco Pie for my Husband's Birthday last night with this recipe. The crust was flaky and had a great flavor. My Husband loved it. Preparation was easy in the food processor with a dough knife. I followed the recipe completely with no substitutions. This is my new favorite pie crust recipe. I will be using it again and again.
RECIPE SUBMITTED BY
PAUL P.
Ivydale, West Virginia
I am married and a father of 2. I love to hunt, fish, trap, hike, rock climb, camp, garden and cook. By trade I am a welder, but I also make knives and am a semi-professional blacksmith.
My family and I live on a self-sustainable homestead. We raise a big garden of heirloom vegetables. I collect antique varieties of apple, pear, plum, quince, cherry, mulberry and grapes. We raise meat rabbits, chickens for meat and eggs and we raise 2 breeds of pigs.
I make my own beer, cider, perry and wine. I also have a medicinal garden from which I make a lot of herbal remedies. I use organic, self sufficient practices with everything I raise to eat and plan on teaching this to my kids as they grow up.