No-Fail Pie Crust

No-Fail Pie Crust

  • Prep Time: 10 mins
  • Total Time: 40 mins
  • Serves: 4,Yield: 4single or two double crusts

    • About This Recipe

    “A good basic pie crust.”

    Ingredients

  • 4cupsall-purpose flour
  • 1teaspoonwhite sugar
  • 2teaspoonssalt
  • 1 3/4 cupsvegetable shortening
  • 1teaspoonvinegar
  • 1egg
  • 1/2 cupice water

    • Directions

  • Place flour, sugar and salt in a medium/large bowl.
  • Add the shortening and”cut” in until the mixture is crumbly and there are no big lumps of fat. Use forks, two knives or a pastry cutter; pea size crumbs please.
  • In a small bowl whisk together vinegar, egg and ice water.
  • Slowly add to flour mixture with a fork just until all ingredients are coming together and begin to form a ball. At this point I press together to make sure dough is holding together.
  • Divide dough into fourths.
  • Wrap each one in plastic wrap and refrigerate for 30 minutes or freeze for up to 6 months.

    • Reviews

  • “This was so easy to make and it came out wonderful.The pie crust was flaky and buttery.My husband really loved it.My favorite part is having extra to freeze!When it’s this easy, who needs to buy ready made crusts for 5 times the money?Thanks!”

  • “Fabulous recipie, very easy. I added about a cup of white sugar though, worked very well in canceling out the vinegar taste.”

  • “I’ve been using this crust for a while now and it never disappoints me. I do however make a couple of substitutions. I use Whole Wheat Pastry Flour instead of AP and 1 cup butter and 3/4 cup shortening. Make 4 disks and use whatever I don’t use that night in the freezer ’till I need it. When I’m ready to use again I just take it out 30 minutes before I’m ready to roll and viola! Love this crust, and I suck at making crust so this one must be easy and awsome. I think my substitutions add to the flavor- to address the reviews that said it was lacking in flavor.”

  • “Perfect and easy for me to use I used apple cider vinegar as I didn’t have regular my dough is currently in the refridgerator so I am hoping the different vinegar will work out! Thanks for the recipe xx”

  • “I am no crust expert, in fact I can cook, but this is the one thing I have not ever enjoyed doing.This crust recipe was very good, quite flaky and smooth.I did substitute 1/4 cup of butter for some of the shortening and it was delicious.Makes great hand pies!”

  • “Not as tasty as regular pie crust and hard to roll as thinly. BUT, I can’t make regular pie crust at all so this was a lifesaver.Even on the 3rd day since my pumpkin pies were cooked the crust is not soggy!”

  • “I thought it was ganna turn out horrible the way it was looking for me. After it came out of the oven with my chicken pot pie it was perfect. This is a great recipe for beginner bakers.”

  • “Easy, basic crust, not much flavor. It works though.”

  • “This recipe makes a beautiful, flaky pie crust…excellent! I used 1/3 of the recipe to make a quiche in my larger, deeper pie pan. For once I didn’t have the problem of the crust getting too brown before the filling was set and for that alone this deserves 10 stars! Thank you, DiB’s!”

  • “This worked great! I used half of the recipe to make mini Chicken/Turkey Pot Pies (recipe#103960)and the other half to make French Silk Pie(recipe#14367. Thanks for posting this! “

  • “I have been using the pie crust recipe for about 6 months now.I had always been a bit intimidated about making my own pie crust, but since I found this recipe, the store bought crusts have no appeal to me!The only “failure” I have had was when I substituted butter for the shortening, and my crust burned.I have successfully substituted about 1/2 butter and 1/2 margerine, though.I’ve been trying to figure out how to reduce the trans fats in it… as if that is what we are all worrying about as we eat PIE!I have also had success using 1/2 whole wheat flour and 1/2 white flour.This recipe is a keeper!”

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