Community Pick
Never Fail Pie Crust
36
People talking
- Yields:
- Units:
36
People talking
ingredients
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 3⁄4 cups vegetable shortening
- 1 egg
- 1 teaspoon cider vinegar
- 1⁄2 cup ice water
directions
- In a large mixer bowl combine the flour, baking powder, salt and sugar.
- Add the shortening and beat until mixture is crumbly, about 2 minutes.
- In a small bowl beat the egg well and add the vinegar and water.
- Pour over flour and beat until well combined, about 1 minute. Form dough into 4 balls, wrap in plastic and refrigerate overnight. - - - - - - - - - - - - - - - - - -
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@tranch
Contributor
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
I have made this my regular pie crust recipe, using softened butter instead of crisco since I developed an allergy to soybean oil. It needs a little extra water when you use butter, but always turns out delicious and easy to work with. :-)1Reply
-
I'm not going to lie, at first i was a bit apprehensive about trying out this recipe because it used baking powder and eggs. Which i hadn't seen before in a pie crust recipe, but boy was i happy when i made the crust. Turned out great, i made 6 crusts in total, 2 were for an apple pie and i had some left over to make decorations on the crust.2Reply
-
You probably figured out why only half of that pie made it into my photo.Reply
-
Reply
-
This has been my go-to pie crust recipe for the past few years...just now getting around to reviewing it. It really is "never fail" -- so thanks for posting!!Reply
see 38 more
