Ready in 45 minutes
This is the best pie crust recipe!
"Since we live in Germany we have to make pie crusts from scratch, as they are not sold here. This recipe worked great. The pie crust was tender and complemented the filling well.
We made one minor change. We ran out of shortening and substituted the remaining third with butter.
Nice tip about the milk and cooling the dough first before rolling it out. That made the work much easier."- Indeterminacy
Top-ranked recipe named "No Fail Pie Crust"
Mix together, flour, sugar and salt. Cut in the shortening. In a small bowl add vinegar, cold water and egg, stir with fork till well blended. Add the wet ingredients to the dry ingredients and mix well with large spoon or by hand. Divide into 4 balls, refrigerate for 15 minuets (up to a week) Remove one ball at a time and roll into flat circle to fit pie pan. Bake at 400 till golden brown or follow baking direction for your favorite pie.
Lttype 4 months ago
kellieprincekealiher 5 months ago
EmptyLighter 10 months agoToo much liquid is called for as posted, I mixed wet ingredients and only used about 2/3 of it. Texture was good and fluffy. Be sure to fold several times before rolling out. I had enough left over to patch holes and do a lattice crust.
SweetSueG 1 year agoIm a huge baker but have mental block when it comes to pie crusts. I'm ashamed to admit I use...boxed. I wanted chicken pot pie,but no pie crust mix so I halved this recipe and even used liquid egg product. Had to add extra flour, but it was amazing!
Ethanwolff 1 year agoThis is a really great recipe. The crust is easy to spread out and is crispy when you cook it. And it's really delicious.
brettnleosmom 1 year agoEasy to make and makes plenty!
kathie4ardie 1 year ago
michaelsgal4 1 year ago
ssjj 1 year agoVery easy to make and tasted great!
Artolsav 2 years agoReally easy to make, really easy to work with. Tastes great, too. Flaky and basic. This recipe made 3 1 crust pies, for me.