Never-Fail Pie Crust
Total TimePrep: 15 min. + chilling
Makes2 (9-inch crusts)
- 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.
Nutrition Facts1/8 of crust: 133 calories, 8g fat (2g saturated fat), 1mg cholesterol, 150mg sodium, 12g carbohydrate (1g sugars, 0 fiber), 2g protein.
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Feb 12, 2014
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!
Jan 29, 2014
My first pie crust (from scratch). Super easy. I used this by crust for making Buttermilk pie, and they both turned out perfect.
Jul 24, 2013
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.
Oct 8, 2012
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.
Jun 7, 2012
Used it for my first pie... loved it, easy to work with and great directions.
Oct 15, 2011
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.
Aug 20, 2011
I have made pie crust for years. This is now my favorite recipe!!
Apr 22, 2011
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.
Nov 25, 2010
This works great every time!
Nov 24, 2010
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