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Perfect Pie Crust (No Fail)

Perfect Pie Crust (No Fail) created by Marsha D.

This recipe makes a flaky, fail proof pie crust every time.

Ready In:
25mins
Serves:
Yields:
Units:

ingredients

directions

  • Blend flour, Crisco and salt until crumbly (use a pastry blender).
  • In a separate bowl, beat egg, add water and vinegar.
  • Moisten flour mixture with this and separate into three sections.
  • Roll out for single crust.
  • This recipe makes three single crusts.
  • Very flaky every time.
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RECIPE MADE WITH LOVE BY

@Patricia Layman
Contributor
@Patricia Layman
Contributor
"This recipe makes a flaky, fail proof pie crust every time."
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  1. SummerSea
    I am sorry to say I did not have a good experience with this crust. I lost my grandmother's recipe and hoped this would be a good substituted but was terribly disappointed. The crust was easy to work with however it did not taste good, it was way to lardy (I used it for an apple pie), and my guests did not care for it either. I tried it a second time using less lard (1 cup as opposed to the 1 1/2) and an extra cup of flour (4 cups as opposed to the 3 cups in this recipe) and it had a far better texture and the flavor was somewhat improved, but this recipe as it is stated prior to my adjustments was really bad. Next time I think I might do half lard and half butter, and add a little sugar to the recipe if I am making a fruit pie and we will see how that turns out.
    Reply
  2. Susy Q
    This IS the perfect pie crust!!! Easy to put together and roll out. Bakes up beautifully!!! Flakey and light!!! Thank you so very much, Patricia!!!
    Reply
  3. lrothwein
    this was the best crust i have ever made. was so pleased with it because i am not good at homemade pie crust and this one was a breeze!
    Reply
  4. Narfy
    I am a complete novice at baking. this was my first pie ever and i totally succeeded! Thank you so much! The crust was amazing! So easy to work with. I took the two extra balls and froze them to use another day and absolutely no problems! I did do what someone suggested and used half shorting half margarine and it worked like a dream. Thank you!
    Reply
  5. sandraksheridan
    This is a recipe that my Mother had. It's the best I've ever used but we always used Imperial margarine instead of crisco. I think the margarine is better tasting. It's a crust that so easy to work with as its doesn't fall apart easily but still remaoins tender when baked.
    Reply
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