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never fail pie crust

(7 ratings)
Neeniejan avatar
Recipe by
Jan W
@Neeniejan
Apollo, PA

I got this from a good friend who was a fantastic baker! It works for everyone, is easy and you can freeze extra dough. If you think you can't make piecrust, try this recipe! I made a full batch on 11/21/11 and the yield was 25 balls of dough (one ball makes one single crust) and takes a really large bowl to mix (I use my 13 qt. stainless). You can cut this down into thirds, I've put those measurements in parenthesis. This can be used for pies, tarts, meat pies, or just sprinkle a piece w/cinn sugar & roll up & cut in slices & bake for a snack! It can be used for 'fried pies' also.

(7 ratings)
yield serving(s)
prep time 45 Min

Ingredients For never fail pie crust

  • 5 (5 c) lb
    all purpose flour
  • 3 (1) lb
    shortening (crisco, spry, etc)
  • 3 (1)
    eggs
  • 3 (1) Tbsp
    vinegar (distilled white or cider)
  • 3 (1) c
    water

How To Make never fail pie crust

  • Mix flour and shortening together in large bowl (I used 13 qt bowl) until like coarse meal.
    1
    Place flour into large bowl (or deep roaster pan); use a large wooden spoon or spatula to get shortening out of can; work shortening into flour with your hands, until it is like coarse meal.
  • water added to cup to measure 1 cup full
    2
    In a 1 cup measure, break one egg, then add 1 tblsp. vinegar, stir a little, then fill up with cold water to make cup measure. If making full recipe, do this THREE times. Add to the flour/shortening mixture. It will be sloppy wet but don't give up!
  • Shape dough in balls or flattened rounds, size you would use for one crust; place 4 rounds on a length of plastic wrap and fold over to close. Then put 2 bundles like this in a gallon freezer zip bag to store.
    3
    Using hands, mix until well combined, holds together and dough forms. For each crust, use a ball of dough the size of a baseball (9" crust). Place dough onto lightly floured surface and roll out.
  • Seal zipper bags and place in freezer for future use. Keeps up to six months; to use, remove from freezer and let come to room temp OR microwave as directed in recipe to soften, but watch carefully so it doesn't start to bake.
    4
    If you are doing the full recipe and not using it all, make all dough into balls, wrap individually in plastic wrap and then put those into gallon-size freezer zip bag. I can get 6 balls in a bag. Will keep several months in freezer.
  • Apple pie made from dough!
    5
    To use from frozen, just take out the desired number of balls and let set on counter for a while to soften. OR you can thaw in microwave, still wrapped in plastic, on LOW power for 30-45 seconds. Start at 30 sec, check it & add time as needed in 5 sec increments.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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