Most Incredible No Fail Pie Crust Recipe

Ingredients

3 cups flour
1 cup shortening
1/2 teaspoon salt
1 large eggs, beaten
5 tablespoons cold water
1 teaspoon vinegar

Preparation

Step 1

Cut together flour, shortening and salt until it resembles small peas. Combine the egg, water and vinegar and gradually add to flour mixture. Stir just until moistened and a soft dough forms. Divide into 2 disks. Wrap and refrigerate until ready to use. Roll out and use with your favorite pie recipe!
............................

REVIEWS:

This is the same recipe my grandmother taught me many years ago, also you may make up the flour, shortening, and salt, double or tripple for holidays and have it in the fridge in a coffee can with a lid. Poof. Pies can be made in minutes.

Great recipe! I am terrible with a rolling pin but this recipe patches well without adding more water. Also, it comes out of a pie pan clean as a whistle. Those of you having to add water, remember that the flour that you throw on the counter to roll the dough in comes out of the total flour needed, and not in addition to. Leave the last 1/4 cup of flour out of the mixer to roll the dough in.

I have been using this reciepe for years, got it from a business car chef on the railroad. I use butter instead which probably takes away a little of the flakyness but adds to flavour. Also add just a touch of sugar for dessert pies. I mix it in a food processor, cuts the mixing time to about two minutes.

Great recipe and REALLY easy to work with. I subbed half with cold butter. Wrapped in in Saran wrap for two days before I needed it. Let it sit out about 25 min before I needed it, and found it really easy to work with. Thanks so much! My recipe trials stop here!

My goodness, Karen! I've always been in the "no egg" camp for pie crusts, but tried this on a whim. It was flaky and delicious. Really perfect for savory pies like quiche.

A great crust! Super easy, and tasted great. I used whole wheat flour, which was a little more dry than bleached white flour so I added two more tablespoons of cold water. The end product was flaky--perfect! This is my new go-to recipe. Thanks for a great recipe.

Excellent recipe!!! For several years, I have wanted to enter our local 4th of July Apple Pie contest. This year was the year...Or so I thought! First, I needed a recipe. :) I chose this for the pie crust and another recipe I found on another site for the filling. I spent the Sunday before the 4th making a trial pie at my parents' house. My dad kept stressing that an apple pie (or any pie, for that matter) is all about the crust. He wasn't that confident in my ability to produce a masterpiece, seeing as I hadn't ever made my own pie crust before. In hopes of decreasing the risk of a soggy bottom crust,I brushed the bottom layer of the pie crust with egg whites before I put in my apple filling. I also brushed egg whites on the top of my lattice crust before baking. When it came out of the oven, it looked perfect! After my dad had his FIRST slice, he proclaimed it the best pie he has had in 30 years!!! He said the crust was AMAZING!! My mom was raving about it as well! Fast forward to the next morning, the 4th...I decided I was too tired to wake up early...and thus, I still haven't entered a pie in a 4th of July contest...Next year!! :) My parents finished the pie in 3 days. Every time I speak to them on the phone, they ask when I will be making them another. Thanks for a great recipe!

Great pie crust!! I do mine in a food processor to make it even easier... pulse the dry plus the shortening until it is crumbly, then add the wet and pulse until just mixed. Dump it out onto a board, form it into a ball and refrigerate. This crust NEVER fails! The less you handle it, the better it is!

I was very pleased with this recipe. It made two pie crusts that I used for my peach cream pie recipes found on food.com. I have never had success with making my own pie crusts and this recipe really worked and was delicious.

This is an excellent crust!! I did take the advice of others who posted, add 2 TBSP of water. I did not have any problem with cracking or ripping of the dough. I am sure it is because I used lard instead of the shortening. I use this crust for making chicken pot pie, it makes enough for an 8x8 square pan, top and bottom crust. It comes out golden and flakey. My husband does not like any kind of pie crust but he raved over this when I made a turkey pot pie using thanksgiving day leftovers.

Great crust easy to make and nice and flaky. The only change I made was that I used butter instead of shortening.

This one is a winner! I have always feared making pie crusts due to them breaking and having to have just the right amount of water. so, I was nervous with the previous review just posted. I did everything as stated in the directions, and i didn't have any problems with it breaking. plus i was able to constantly lift and flip the crust so that i could roll it to just the right shape. I've never used egg in my crusts before - I think it really helped hold it together. this recipe will be going into my personal cookbook! (Oh, I used this with "Delicious Chicken Pot Pie" recipe).