Never-Fail Pie Crust

  • 4 to 4 1/4 cups unbleached flour, sifted
  • 1 Tablespoon sugar
  • 3 teaspoons salt
  • 1 egg
  • 1 Tablespoon vinegar
  • 1/2 cup water
  • 1 3/4 cups shortening
  1. Sift flour, sugar and salt into a large bowl.
  2. Beat the egg and combine with vinegar and water.
  3. Cut shortening into flour, sprinkle with egg mixture, and mix all together.
  4. Gather dough into a ball, wrap in wax paper and chill for about 30 minutes before using.
  • The dough can be kept in the refrigerator for up to 1 week. Or you can divide it into 4 parts (1 pie shell each), wrap each section securely and freeze. Makes 4 pie shells or two double crusts.
  • Steve proved his prowess at rolling out pie crust (no doubt from a boxed mix) before we left Troy in 1979. Jane Schmitt introduced us to this recipe (at least the principle of adding an egg) in 1981 when we were all in Bel Air.
  • The recipe calls for Hecker’s (sic) flour. We used what was in the cabinet, but it is available online and has fans.

Steve and Nancy’s copy of the 1979 edition of Best recipes from the backs of boxes, bottles, cans and jars, by Ceil Dyer, pp. 119-120. Recipe credited to Standard Milling Company.

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1 Response to Never-Fail Pie Crust

  1. Nancy says:

    Not to take Steve’s job away from him, but I’ve been successful with a couple of these, using a well floured pastry cloth and a long, wooden rolling pin (as for pasta, also well floured).

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