Never Fail Pie Crust


  • 1 1/2 cup flour
  • 1 T. vinegar
  • 1/2 tsp. salt
  • 1 egg
  • 2 Tbsp. cold water
  • 3/4 cup Crisco



Mix flour, salt and Crisco until crumbly. Beat egg, vinegar and water together. Add to flour mixture. Work together quickly. A soft dough will be easier to handle if you let it rest for about 15 minutes. Roll out on a floured pastry board. Place in pie plate and bake at 350 degrees until lightly browned.

By Robin

January 19, 20050 found this helpful
Top Comment

No Cholesterol Piecrust(very flaky)makes one 2crust pie; 1 3/4 c. all purpose flour

1t. salt

1/2 c. vegetable oil+ 1/4 c. ice cold water

Sift dry ingredients into a bowl.Beat together the oil & water until thick and creamy. Pour all at once into dry ingredients.Toss lightly with fork(mixture will be moist)Form into 2 balls.Roll

between sheets of wax paper. Carefully place bottom crust into pieplate,then filling. cover with top crust.Very tasty, flaky & best of all: NO CHOLESTEROL!!

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January 19, 20050 found this helpful
Top Comment

I use oil instead of hard shortening. My receipe is:

2 C. flour, 1t. salt, mixed together.

Mix 1/2 c. oil and 1/4 c. milk, Stir into flour mixture

with a fork until all has come together. Gather into a

ball with hands. Cut in half and roll each half between Sheets of waxed paper. Moisten counter before putting 1st piece waxed paper down. That will keep it from moving around. Take off top paper and flip dough into pan

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January 19, 20050 found this helpful

When making a pie crust: Add a third cup of 7-up to the crust as well as the liquid. The crust will be more flakey

By Dee

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January 19, 20050 found this helpful

Be sure to check for the total amount of liquid. Adding an additional 1/3 cup of liquid to a pie crust recipe will give you a batter rather than a dough, and will not give you the normal results.

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January 20, 20050 found this helpful

Adding a tablespoon of apple cider vinegar to your liquid amount (example if your liquid says 5 tb of water then 4 tb of water and one tb apple cider vinegar) this will hold your dough togther, best to let it rest for at least one hour in the freezer. Cold dough is the best to work with.

It reduces your chances of having cracks when rolled out to almost impossible. Also food processors work great! Your crusts become Flawless. Of course the note as long as you do the other things correct too. Remember cooking is a science as well as an art.

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April 11, 20070 found this helpful

when making a double crust pie like apple my bottom is often doughy how do I solve this problem

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October 13, 20070 found this helpful


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June 1, 20080 found this helpful

My pie crust is too brittle after baking it breaks with the touch of a finger. "Why"?

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