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Even novice bakers who normally shy away from homemade pie pastry can't go wrong with this recipe. It's so easy to roll out and produces a tender, flaky crust every time.—Ruth Gritter, Grand Rapids, Michigan
This recipe is:
Quick
Nutritional Facts 1 serving (1 piece) equals 133 calories, 8 g fat (2 g saturated fat), 1 mg cholesterol, 150 mg sodium, 12 g carbohydrate, trace fiber, 2 g protein.
Originally published as Never-Fail Pie Crust in Grandma's Great Desserts Cookbook , p82
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Reviewed on Oct. 08, 2012 by pinkiepie
This was easy but it did not roll out well like others said and I had to make a double batch or it would not have covered my pie.
Reviewed on Jun. 07, 2012 by Jolettet
Used it for my first pie... loved it, easy to work with and great directions.
Reviewed on Oct. 15, 2011 by Rose056
I have made several pie crusts, but this one is the best texture, flakiest, and easy to roll out. The taste is fabulous and it is now the only crust that I use.
Reviewed on Aug. 20, 2011 by dekwgk1996
I have made pie crust for years. This is now my favorite recipe!!
Reviewed on Apr. 22, 2011 by illicklm
I thought I would try this recipe because of the reviews, but it was the worst pie dough to roll out ever. I will stay with my tried and true recipe from now on.
Reviewed on Nov. 25, 2010 by renewisa40
This works great every time!
Reviewed on Nov. 24, 2010 by bchapman56
I tried to make this crust and it was too flacky. I have no idea what I did wrong? I followed all the directions, even left 1/2 of the dough in the fridge 30 minutes longer? And still it was too flacky. I will go back to using my mothers recipe. Just thought I would try something else
Reviewed on Nov. 21, 2010 by countrymama07
Super easy, and has a great flaky top.
Reviewed on Nov. 11, 2010 by suzanscar
NLH43, Would you share the exact recipe for this pie crust? Thanks!
NLH43,
Would you share the exact recipe for this pie crust? Thanks!
Reviewed on Jul. 03, 2010 by mrsladykdk1
Extremely easy to make, roll out and reroll leftovers. Used butter flavored Crisco in receipe. Very flaky and tasty.
Reviewed on Jun. 02, 2010 by KimIowa
I just had to say that this really is the easiest piecrust to make and I can see why it is called Never-Fail Pie Crust. You cannot fail at this PIECRUST!!!!
Reviewed on May. 11, 2010 by Joyful Cooking
This is the pie crust recipe that we have always used, however if you overwork the dough it will not be flaky. Also I don't put in the full teaspoon of salt- I think it's too much salt so I use about 3/4 t.
Reviewed on Oct. 12, 2009 by echohim99
This was my second time making a pie crust. I used a different recipe the first time and it actually made me not want to make any more pies. Not wanting to discourage myself, I tried this pie crust. It was so good! I rolled it out thin and my Old Fashioned Cream Pie had a nice crisp, flaky crust. It was fairly easy to work with after refridgeration. I recommend giving it a try! Oh, and I was kind of scared about the vinegar, but I couldn't taste it at all. Also, the recipe I used is in the Taste of Home cookbook and differs slighty from this one. I believe it is this recipe but in half.
Reviewed on Aug. 14, 2009 by thejem53
I tried this recipe using butter crisco and it turned out flaky and delicious.
Reviewed on Jun. 16, 2009 by kansascakedecorater
This is not my recipe but I use cider vinegar in my pie crust.
Reviewed on Jun. 16, 2009 by gailiegirl
What kind of vinegar was used
Reviewed on May. 18, 2009 by nlh43
My grandmother used Spry for baking and had a recipe for pie crust that I use to this day. No other recipe has worked as well for me. It involves using boiling water and shortening, whipped to look like whipped cream, adding a little milk and chilling, then adding the flour and salt. You can roll this and re-roll it and it stays moist and flaky.
Reviewed on Apr. 27, 2009 by KJ1
Maybe you over worked it.
Reviewed on Feb. 18, 2008 by keverwann
Mine was nowhere near flakey.
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