- 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
"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."
"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."
"I have made pie crust for years. This is now my favorite recipe!!"
"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."
"This works great every time!"
"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"