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Pie Crust (No Fail)
Created by paullois, Wednesday, 10 March 2010
Description Very tasty! Very easy to work with, if you tear it you can easily mend it....
At a glance
Cooking Method
Pies / Flans / Tarts
3 single crusts

3 cups flour

1 teaspoon salt

2 tablespoons sugar

1 1/2 cups butter flavored Crisco

1 egg, beaten

1/2 cup cold water

1 tablespoon apple cider vinegar



1. In a medium bowl, put the flour, salt, sugar and the butter flavored Crisco. 

2. With a pastry blender, incorporate the Crisco into the flour mixture until it resembles small peas and the shortening is mixed well throughout the flour. 

3. In a small bowl, break the egg and add the water and vinegar.  Beat until the egg is liquified.

4. Gently pour the egg mixture over the flour, and with a fork gently toss the mixture until  the flour is moistened.

5. Divide the dough into three balls.

6. On a lightly floured pastry cloth or board, flatten one of the balls slightly and then, starting at the middle, roll the dough out to the desired size to fit in a 9 inch pie pan.

7. Fold the dough over and then lay in the pan and unfold the one side.

8. If making a two crust pie, fill the bottom crust after trimming the edge and leaving enough to flute the edge.

9. Put in the filling and repeat the same procedure with the top crust.

10. You may slit the top crust or use small cookie cutters to make a design before putting the top crust over the pie filling.

11. This recipe makes 3 single crusts or one double and one single crust.


Additional Tips
Compliments for this recipe go to to the Mosca Pie Lady at the Great Sand Dunes Oasis Restaurant (Colorado).  And also thanks to my son for the gift of her Pie in the Sky #3 recipe book.

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