- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup shortening
- 1/3 cup milk
- 1 tablespoon white vinegar
- 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).
Reviews for Never-Fail Pie Crust
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"Super easy and delicious! I am not an expert crust maker, but this recipe makes me feel I could compete with Julia Child! I LOVE it!"
"My first pie crust (from scratch). Super easy. I used this by crust for making Buttermilk pie, and they both turned out perfect."
"I had used this pie crust earlier and liked it. Then today I wanted to make pies again, but I tried a different pie crust recipe. It turned out a flop and so I came back to this one and it worked again! I love this recipe! I was told that vinegar makes the dough shrink, so I just leave it out."
"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."
"Used it for my first pie... loved it, easy to work with and great directions."