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Shirley's never fail pie crust


pie crust

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  • Shirley's never fail pie crust
  • Sunday, December 25, 2011
  • 12 :13 PM
  • 5 Cups flour
  • 2 3/4 Cups Crisco
  • 1 tsp. salt
  • 1 egg
  • 1/4 cup water
  • 1 Tbsp. vinegar


Servings 5


Step 1

Blend flour, Crisco and salt with pastry blender until medium fine.

Beat the egg well. Pour into measuring cup add 1/4 cup water, 1 Tbsp. vinegar and stir, then add enough water to make 1 cup liquid.

Mix liquid into flour mixture with a fork.

Divide into 6 balls of dough to freeze or roll out and place in pie pan for freezing or to use immediately. (it will roll better if you chill the dough in refrigerator 30 min before rolling).

If you are going to use pie crust, prick with fork, then bake at 400 degrees for about 10 minutes.


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