Best 13 Never Fail Pie Crust Recipes

NEVER-FAIL PIE CRUST

Steps:

• Combine flour and salt in a bowl. Cut in shortening. Add milk and vinegar. Shape dough into a ball. Chill for 30 minutes. Divide dough in half. On a lightly floured surface, roll out each half to fit a 9-in. pie pan.

NEVER FAIL PIE CRUST I

Steps:

• Whisk together the flour and salt. Blend in shortening until texture resembles coarse crumbs.
• Mix together egg, vinegar, and water. Pour into flour mixture, and mix together.
• Roll dough out between wax paper; no extra flour is needed to roll out dough if wax paper is used. Use as directed in recipe.

NEVER-FAIL GLUTEN-FREE PIE CRUST

Steps:

• Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.
• Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.
• Pour gluten-free flour into a large bowl. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water one tablespoon at a time until dough is no longer sticky and forms a ball.
• Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.
• Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.

NEVER FAIL PIE CRUST

Steps:

• In a large mixer bowl combine the flour, baking powder, salt and sugar.
• Add the shortening and beat until mixture is crumbly, about 2 minutes.
• In a small bowl beat the egg well and add the vinegar and water.
• Pour over flour and beat until well combined, about 1 minute. Form dough into 4 balls, wrap in plastic and refrigerate overnight. - - - - - - - - - - - - - - - - - -

NEVER FAIL PIE CRUST II

Steps:

• In a large bowl, mix flour, shortening, sugar and salt.
• Add ice water, vinegar and egg. Beat to combine.

NEVER FAIL PIE CRUST III

Steps:

• In a large bowl, Cut the shortening into the 2 1/2 cups flour until the mixture resembles coarse crumbs.
• In a small bowl, combine the 6 tablespoons flour, 2 teaspoons salt and 1/2 cup water to make a paste. Mix paste into the flour and shortening mixture.
• Divide dough into 4 equal pieces and shape into rounds. Wrap securely in plastic and refrigerate overnight.

NEVER FAIL PIE CRUST FOR 6 CRUSTS

Steps:

• Mix flour, salt and sugar.
• Cut in Crisco until finely mixed (mixture will begin to stick together).
• In a one cup measuring cup, beat egg; add vinegar; fill to one cup with cold water; add to well in center of flour mixture; mix well (it may be sticky).
• Lay out a long piece of plastic wrap; pour dough onto center of wrap and form into an even loaf; bring ends of wrap over dough and wrap tightly; store in frig.
• Crust is better if it stands overnight in the refrigerator.
• When ready to use, unwrap loaf; score, but do not cut, in half and then score each half into three even slices of dough.
• Cut off individual crusts as needed, rewrapping unused portion; can be stored in refrigerator up to three weeks.

NEVER FAIL PIE CRUST

Steps:

• Mix milk and vinegar together, and set aside.
• Mix flour and salt.
• Cut in shortening with fork.
• Add milk and vinegar.

NEVER FAIL PIE CRUST

Steps:

• Sift together flour, salt, baking powder and brown sugar. Mix shortening with flour mixture. Add water, vinegar and egg. Mix well. Divide into 5 or 6 balls and place in freezer bags. Place in freezer.

NEVER FAIL PIE CRUST

Steps:

• Place a large sieve in a large mixing bowl.
• Into the sieve place the flour, baking powder, salt, and brown sugar.
• Sift into bowl.
• With a pastry blender, cut in the shortening until crumbly and no large bits or shortening remain.
• In a measuring cup, beat the egg, add the vinegar, and enough cold water to make one cup.
• Pour over flour mixture, a little at a time, stirring with a fork until the dough begins to stick together.
• Add more flour, if necessary, and knead a few times right in the bowl until you have a large, smooth ball.
• Pat firmly into the bowl and lightly mark off six equal portions.
• With a knife, cut through each portion.
• Pat into round balls and place in separate plastic bags.
• Dough will keep in the refrigerator for two weeks, or in the freezer for two months.

GRANDMA'S NEVER FAIL PIE CRUST

Steps:

• 1. Mix flour , salt and Crisco shortening together to make a crumb mixture.
• 2. Beat all the wet ingredients well together and add to the crumb mixture ; blend to form a ball ; then divide and roll out to 2 pie crusts.
• 3. You can follow any pie recipe that you are gonna be using but if you want to pre-bake the crust, after you have formed your pie dish with the crust then freeze the crust for at least 30 minutes or until chilled. This will prevent the crust from slip down the sides.
• 4. Preheat your oven to 350°F. After the pie crust has been chilled then line the pie crust with parchment paper or wax paper. Fill at least two-thirds full with pie weights - dry beans, rice, or stainless-steel pie weights.
• 5. Bake with weights in the pie for 20 minutes. Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for another 10 minutes or until the crust is golden.
• 6. Cool completely before filling.
• 7. NOTE : You may need to cover the edges of the pie with aluminum foil or a crust shield if your going to be putting a filled pie back in the oven to keep the edges from getting too dried out and burnt.

BARB'S FAVORITE NEVER FAIL PIE CRUST

Steps:

• 1. Mix the flour and salt in a bowl.
• 2. Cut in the shortening until the size of small peas. (I do this using my hands for better control)
• 3. Add the vinegar to the milk and IMMEDIATLY combine with the flour mixture.
• 4. Mix, with your hands, until the dough holds together.
• 5. Roll out to desired size and proceed according to your pie recipe.
• 6. For single crust pies, bake at 350 degrees until golden.

NEVER-FAIL PIE CRUST

Steps:

• Triple sift flour. Beat egg into water. Mix all ingredients together. Do not overmix/overhandle or crust will be tough. Cook at 325º for 6 minutes then cook with pie.