I got this recipe from Sister Lance in Virginia. It seriously can not go wrong! It makes 5 single pie crusts and last forever in the freezer. Just wrap well in plastic and take out about an hour before you want to use it. I use it for quiche and the hand pies and dessert pies too.
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This recipe was passed down from my grandmother to my mother, then to me. It does never fail. One thing you should know is that you can over mix the dough at the end. So just mix just until incorporated. This dough is also very good in pot pies. You can cut out large sized cookie rounds, bake them, and top off a stew or soup of your choice. I make these ahead of time and freeze them. It keeps the calories down and you don’t have soggy dough in the bottom of the bowl.
Never Fail is the only recipe I use. However I use 5 cups flour, 2tsps. salt, 2 cups butter flavor Crisco. Mix. In a cup measure 1 beaten egg, 1 TBLS white vinegar and fill with water to one cup. Makes enough for 6 crusts. Divide and freeze. I always roll between plastic wrap. Using extra flour when rolling is not a problem.
This is the Holy Grail of pie crust!! I have been trying for years to make a pie crust and always end up with a patch work of dough. This was easy, I have made 4 pies and each turned out perfect. The crust is flaky. Who would have ever thought-wax paper! No mess no fuss. If you have given up on making pie, try this,I am sending this recipe to everyone I can think of. Thank you Susan
This recipe is very similar to the one my mother-in-law gave me. I will never use any other. This is so easy and delicious. I have used this for Apple pies to Lemon Meringue pies. This is a can’t kill crust.
This is almost exactly the recipe my mother uses! Everyone always loves her pies. The only difference is that she uses 1 1/4 cups shortening instead of 1 1/2 cups.
This pie crust is exactly what it says….never fail! I use it all the time when I make pies. It rolls out so nice without even having to chill it! Love it!
Yep, this is one I have used a lot over the years. The only thing I do differently is I roll it out on a well-floured flour-sack towel and dust my rolling pin a little. Works great!
Pie Crust Ingredients
4 cups flour
1 3/4 cups shortening…
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
Handed down from my mother in law. Old family recipe… Have used this since 1971. This is fail proof. Be sure to use a pastry blender (wooden handle on top… With half round blades below) to cut crisco and flour mixture together. ( they are inexpensive and can be bought at Walmart / K mart etc) After mixing in the remaining ingredients, I lightly flour the bottom piece of waxed paper (dampen countertop, and then lay down the first piece of wax paper. This keeps the wax paper from sliding around). I then take 1/2 of the round ball of dough and flour lightly. Flatten slightly by hand and lay on the wax paper. Top with second piece of wax paper. The next trick if you will is to invest in a rolling pin that has ball bearings, which allows the rolling pin to flow freely. (again this is a great investment you won’t regret). Roll out dough from the center in all four directions to the size you need. When done I peel the top layer of wax paper off, while it is still on the counter. Again flour the crust very slightly. You should be able to pick up the crust, with the bottom layer of wax paper still attached. It is very soft, pliable and easy to handle. Then I flip it over on top of the pie plate and center. Gently peel the wax paper and push down Into the pie plate. Repeat for the top crust as well. You will have adequate pastry to work with and can use the trimmings leftover to.
Ingredients
4 cups flour
1 3/4 cups shortening
1 T sugar
2 t salt
1 T vinegar
1 egg
1/2 cup water
Directions
1. Using a fork or pastry blender, mix together the first 4 ingredients.
2. In a separate dish, beat the remaining ingredients. Combine the 2 mixtures, stirring with a fork until all ingredients are moistened. Then divide into 5 parts and shape into balls. Chill for 15 minutes before rolling out or wrap and freeze.
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