No Fail Pie Crust

Recipe Rating:
 8 Ratings
Serves: 5 Crusts
Prep Time:
Cook Time:

Ingredients

DRY INGREDIENTS
5 c flour
1 tsp baking powder
1 tsp salt
1 Tbsp brown sugar
1 Tbsp white sugar
2 c crisco shortening plus 2 tablespoons more
WET INGREDIENTS
1 egg
1 tsp vinegar
FILL CUP TO 1 CUP WITH THE COLD
WATER AFTER ADDING THE EGG AND
VINEGAR
1 c cold water

The Cook

Cherie Szilvagyi Recipe
x1
Lightly Salted
Deckerville, MI (pop. 830)
cheries001
Member Since Oct 2011
Cherie's notes for this recipe:
Jane could make the best pie and her 4 boys agreed. Flaky and easy to make this pie crust has never failed to be the best I ever made. Passed on in her memory for a woman too young to go.
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Directions

1
Pie crust requires a learning curve that can be so easy if the recipe is the right one. This recipe does not need to be handled with care.
2
Combine the dry ingredients and cut in the 2 cups plus 2 tablespoons of Crisco. I won't use anything but Crisco or this recipe would not be as good. I use a pastry cutter to cut in the shortening. Making the shortening about the size of a really large pea. Don't over cut in the shortening.
3
Add the egg and vinegar to a measuring cup. Fill to the 1 cup mark with the cold water. Sprinkle water on the top of the dry mixture. Fold in the water mixture to dry ingredients. Don't stir, just fold the water in. Repeat until all the water is gone. This crust is a very wet crust and handles really well. Pat the dough into balls and roll out on a floured board. This recipe makes 5 crusts if using a 9" baking dish. I usually get it to 4 crusts since I like my crust a little thicker.
4
Bake at 350 degrees until golden brown. If making a unfilled pie, poke holes in the crust with a fork, all over.

About this Recipe

Comments

1-5 of 19 comments

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user Joyce Kelley Magnoliatn - Dec 6, 2012
Just trying to get back into making pie crust again. However, not sure I would be able to use 4 or 5 pie crust during one baking session. Have you tried freezing the dough (after rolling into balls)? Just wondering if that might work. Thanks for taking the time to share a great recipe from obviously a very special person.
user Cherie Szilvagyi cheries001 - Dec 6, 2012
The dough does freeze but I have better luck if I make a pie crust shell and put it in the pie plate to freeze. Easier to whip up a pie when I need one too! Those aluminum pie pans work so well for that.
user Joyce Kelley Magnoliatn - Dec 6, 2012
Thanks Cherie!
user Angela Nair Angel07 - Dec 7, 2012
Jane had a good friend in you Cherie! I have just pinched this crust to make some shells that I can freeze! Thank you for posting the recipe!
user Tammy Todd ttodd4jesus - Dec 12, 2012
Great recipe Cherie! Will have to try this! Thank you!

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