No Fail Pie Crust

Cherie Szilvagyi Recipe

By Cherie Szilvagyi cheries001

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.


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
Janet Tharpe

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Directions Step-By-Step

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

Course/Dish: Pies, Other Desserts
Hashtag: #crust
  • Comments

  • 1-5 of 19
  • 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!