never-fail pie crust

Name: Never-Fail Pie Crust
Prep time: 15 min
Cook time: 10 min
Cuisine: American
Ingredients: 4 cup(s) all-purpose flour (if you can find white lily, use it); 1 3/4 cup(s) crisco (solid) - i use butter flavored (but that is not necessary); 1 tablespoon(s) sugar; 2 teaspoon(s) salt; 1 tablespoon(s) white vinegar; 1 - egg; 1/2 cup(s) cold water

(2 RATINGS)

306 Pinches 4 Photos

Pat Morris

Augusta, GA

Updated on Jan 12, 2013

This is a very pliable, workable dough. It never fails. It makes 4 or 5, 9-inch crusts, and you can refrigerate or freeze the extras for future use. Cooking time depends on the type of pie you are making. The crust alone would take about 10-12 minutes until lightly brown. In my Chicken Pie, you will need to bake it about 1 hour. Try it on my Chicken Pie or for any other pies. I think a good crust makes for a great pie.

Rate

Pre-baked crust for already cooked fillings or those that don't need cooked.

prep time 15 Min

cook time 10 Min

method Bake

yield Makes 4-5 nine inch crusts

Ingredients

4 cups all-purpose flour (if you can find white lily, use it)
1 3/4 cups crisco (solid) - i use butter flavored (but that is not necessary)
1 tablespoon sugar
2 teaspoons salt
1 tablespoon white vinegar
1 - egg
1/2 cup cold water

How To Make never-fail pie crust

Step 1

Mix the first 4 ingredients with a fork. Stir with fork until all ingredients are moistened.

Step 2

In a separate dish, combine vinegar, egg, and water. Add to flour mixture.
Step 3

Stir with fork until all ingredients are moistened.
Step 4

Shape into ball. Chill at least 1 hour.
Step 5

Roll out to make crusts.*
Step 6

*After chilling the large ball of dough, it may be divided into five balls, wrapped, refrigerated or frozen. Yields 4-5 9-inch crusts.
Step 7

NOTE: If you make a pie using a 13"X9"X2" pan, it will take about 3/5 of the dough - or an equivalent of 3 crusts. You will find this crust to be real forgiving and very easy to work with. In fact, you don't even have to roll the ball of dough to make the bottom crust -you can pat it in the pan; and just roll out the top crust on a floured surface -or if you don't want to roll it out at all; you can flatten out the ball for the top crust and cut it in strips for a lattice crust.
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