Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Foolproof Pie Crust
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- #10158
Need a great pie crust? We've got you covered with this never-fail crust. Bonus: it freezes wonderfully!
serves/makes:
ready in:
30-60 minutes
30-60 minutes
7 reviews
1 comment
ingredients
4 cups all-purpose flour, lightly spooned into cup
1 tablespoon sugar
2 teaspoons salt
1 3/4 cup vegetable shortening at room temperature (do not use oil, margarine, lard or butter)
1/2 cup water
1 tablespoon white or cider vinegar
1 large egg
directions
Combine the flour, sugar, and salt in a large bowl with a fork or pastry blender. Cut in the shortening until crumbly.
In a small bowl, whisk together the water, vinegar, and egg until smooth. Add to the flour mixture and stir until the ingredients are incorporated.
Divide the dough into 5 equal pieces. Pat each into a round disk and wrap in plastic wrap. Place in refrigerator for 30-60 minutes before using. Dough can be refrigerated for up to 3 days or frozen for 6 weeks. If frozen, bring to room temperature before using.
To use the crust, flour each side lightly and roll out on a floured board. Fit into pie plate or use as top crust as directed in your recipe.
what goes with it?
Fresh Fruit Pie: this foolproof pie crust would pair perfectly with a fruit pie like this banana cream pie.
Homemade Quiche: the flaky and buttery texture of this pie crust would complement a savory ham and cream cheese quiche filling, adding a delicious contrast in texture and flavor.
Pot Pie: use this foolproof pie crust as the top crust for a hearty chicken, mushroom, and leek pot pie, providing a buttery and flaky topping to the comforting filling.
Pork Pies: This crust makes the perfect pairing for a ground pork pie, also known as tourtiere.
Pecan Pie: pair this pie crust with the famous pecan pie recipe from Ann Landers for the perfect holiday dessert.
nutrition data
128 calories, 9 grams fat, 10 grams carbohydrates, 1 grams protein per 1/8th crust. This recipe is low in sodium.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
reviews & comments
June 24, 2020
I got this recipe decades ago from my great-aunt, who lived to be 106 years of age, when I complained that pie crusts were my nemesis. This marked the first time my pie crusts were incredibly easy to make, never fail, and flaky delicious. However, I seldom chilled it. How nice to see it here on cd/kitchen!
January 21, 2019
I Have used this recipe for 40+ years with great success and many compliments. It is definately a keeper.Even a beginner pie baker will love this recipe. :-)
May 21, 2016
This recipe was published in Ideals Cookbooks (series) in the 1970's...I still have a few cookbooks that my mother gave me. Glad to see it's still being used.
July 30, 2015
I got this from my mother's friend years ago. It's is the best I've ever had. Great for fruit or meat pies and quiche.
I made the crust EXACtTLY as instructed. I made a mistake of not tasting it before I put the pie in the oven. Big mistake! I think it would be great with one teaspoon of salt, but it's so salty that it tastes like a chip. I'm sure it would be good if there was half the salt. Overwhelming!
October 5, 2011
BEST RECIPE EVER! I thought this was my moms secret recipe. Anyway, I've used this to make perfect pie crust for years. Then I lost the recipe and tried others, they were difficult to say the least and didn't taste as good. this is easy to roll out, and makes a top notch tasting recipe anyone can be proud of. As with any pastry, try not to handle it with your hands too much, as you don't want to make it warm. It is very forgiving if you do. Don't throw away the scraps. Put them on an extra pie pan, or cookie sheet and sprinkle with cinnamon and sugar. Bake a few minutes until crispie, but not burnt. The family loves these tidbits they can sample, before the actual pie is available for serving. I looked forward to them as a kid, and my family does too. You can make them in shapes or simply have random pieces, because they get eaten up just as fast either way. Enjoy!
November 24, 2009
I have had this recipe for over 25 years--got it from my neighbor--and have used it successfully every time. It makes a very flaky pie crust that is easy to roll out. I looked for it for Thanksgiving pies (11/2009) and could not find it. But here it is on CDKitchen--thank you, thank you! It's the vinegar and the egg that does it.
October 21, 2007
I have used this same recipe "thousands" of times and it comes out great every time!!! It makes a rich flaky crust every time!!!