Never-Fail Pie Crust Recipe
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup shortening
- 1/3 cup milk
- 1 tablespoon white vinegar
- 1. 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).
1 piece: 133 calories, 8g fat (2g saturated fat), 1mg cholesterol, 150mg sodium, 12g carbohydrate (1g sugars, 0 fiber), 2g protein.
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!"
"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"
"Super easy, and has a great flaky top."
"NLH43, Would you share the exact recipe for this pie crust? Thanks!"
"Extremely easy to make, roll out and reroll leftovers. Used butter flavored Crisco in receipe. Very flaky and tasty."
"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!!!!"
"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."
"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."
"I tried this recipe using butter crisco and it turned out flaky and delicious. "
"This is not my recipe but I use cider vinegar in my pie crust. "
"What kind of vinegar was used"
"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."
"Maybe you over worked it."
"Mine was nowhere near flakey."