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Never-Fail Pie Crust Recipe

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

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Never-Fail Pie Crust Recipe

Prep: 15 min. + chilling

Yield: 16 Servings

15 15

Ingredients

2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
1/3 cup milk
1 tablespoon vinegar

Directions

Combine flour and salt in a bowl. Cut in shortening. Add milk and vinegar. Shape dough into a ball. Chill for 30 minutes. Divide dough in half. On a lightly floured surface, roll out each half to fit a 9-in. pie pan. Yield: 2 (9-inch crusts).

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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Reviews for Never-Fail Pie Crust

Never-Fail Pie Crust

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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.