Perfect , Never Fail Pastry Crust

"I used to call my MIL the "Queen of Pies" as she would serve 2 different pies EVERY night for dinner. So...when I married her son and felt that I had to make pies... I was quite intimidated by trying to keep up to her standards. This recipe gave me enough confidence that even she gave me the "nod"!!! Obviously with practice, I have got better over the years....but this recipe was very forgiving to me when I first started out making pies!!!!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
8
Yields:
3 small 2 crust pies or 2 large pie, 1 pie shell
Advertisement

ingredients

Advertisement

directions

  • Mix flour, baking powder and salt together. Cut in the Tenderflake.
  • Mix the egg in a one cup measuring cup. Add the vinegar and fill with the ice water to 1 cup.
  • Add the liquid mixture to the flour mixture and incorporate into a ball -- trying to handle the dough as little as possible.
  • Chill for 1 to 2 hours in a fridge.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This is probably one of the best basic pie crust recipes I hav e ever found - and it is forgiveable. Sometimes I substitute lard for shortening because it gives a flakier texture - all a matter of taste. My mum used nothing else and my daughters now use it too. Thanks for reminding members of this tried and true pie crust.
     
Advertisement

Tweaks

  1. This is probably one of the best basic pie crust recipes I hav e ever found - and it is forgiveable. Sometimes I substitute lard for shortening because it gives a flakier texture - all a matter of taste. My mum used nothing else and my daughters now use it too. Thanks for reminding members of this tried and true pie crust.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes