Never Fail Pie Crust

Never Fail Pie Crust Recipe

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Samantha Bideau


I had a lot of trouble finding a pie crust recipe that words and this really does. I don't know if the vinegar really makes the difference but I have found that when it is added my crust is nice and flaky.


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1 crust


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  • 1 c
    all purpose flour
  • 1/4 tsp
  • 1/3 c
  • 1 1/2 tsp
    white vinegar
  • 2-3 Tbsp

  • 2 c
    all purpose flour
  • 1/2 tsp
  • 2/3 c
  • 1 Tbsp
    white vinegar
  • 5-6 Tbsp

How to Make Never Fail Pie Crust


  1. In a small bowl, combine the flour and salt; cut in shortening until mixture is crumbly.
  2. Sprinkle with vinegar. Gradually add the milk, tossing with a fork until a ball is formed.
  3. Cover and refrigerate for 30 minutes or until easy to handle.
  4. For a single crust, roll out pastry on a lightly floured surface to fit a 9" or 10" pie plate. Transfer pastry to a pie plate. Trim shell according to recipe directions.
  5. For double crust, divide pastry in half so that one ball is slightly larger than the other.
  6. Roll out larger ball on a lightly floured surface to fit a 9" or 10" pie plate. Transfer to pie plate. Trim pastry even with edge of plate.
  7. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions

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About Never Fail Pie Crust

Course/Dish: Pies
Main Ingredient: Flour
Regional Style: American

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