Best 12 Never Fail Pie Crust Iii Recipes

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In the realm of baking, few things bring as much joy and satisfaction as a flaky, golden-brown pie crust. Whether you prefer a classic all-butter crust or a more rustic whole wheat option, this article has you covered. Dive into a collection of foolproof pie crust recipes that cater to every taste and dietary preference. From the traditional butter-based crust to vegan and gluten-free alternatives, each recipe is meticulously crafted to ensure a perfect crust every time. Discover the secrets to creating a tender, flaky crust that will elevate your pies, tarts, and quiches to new heights. With step-by-step instructions and helpful tips, you'll be able to master the art of pie crust making and impress your loved ones with homemade pastries that are sure to delight.

Check out the recipes below so you can choose the best recipe for yourself!

PIE CRUST III



Pie Crust III image

This is the most flaky and tender pie crust. This crust can not fail. It is a family recipe.

Provided by GAF55

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 10m

Yield 8

Number Of Ingredients 3

2 cups all-purpose flour
⅔ cup canola oil
6 tablespoons ice water

Steps:

  • Mix together flour, oil, and ice water.
  • Divide dough in half. Roll each piece between two pieces of plastic wrap.

Nutrition Facts : Calories 278.8 calories, Carbohydrate 23.8 g, Fat 19 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 1 mg, Sugar 0.1 g

NO FAIL PIE CRUST I



No Fail Pie Crust I image

I found this recipe years ago, and have not made any other since. This dough freezes very well.

Provided by Lenn

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 10m

Yield 24

Number Of Ingredients 6

2 ½ cups all-purpose flour
1 cup shortening
¼ teaspoon salt
1 egg
¼ cup cold water
1 tablespoon distilled white vinegar

Steps:

  • Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
  • Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
  • Wrap with plastic and chill in a refrigerator until ready to prepare.

Nutrition Facts : Calories 125.9 calories, Carbohydrate 10 g, Cholesterol 7.8 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 27.5 mg, Sugar 0.1 g

NEVER-FAIL PIE CRUST



Never-Fail Pie Crust image

Even novice bakers who normally shy away from homemade pie pastry can't go wrong with this recipe. It's so easy to roll out and produces a tender, flaky crust every time.-Ruth Gritter, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 (9-inch crusts).

Number Of Ingredients 5

2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
1/3 cup milk
1 tablespoon white vinegar

Steps:

  • Combine flour and salt in a bowl. Cut in shortening. Add milk and vinegar. Shape dough into a ball. Chill for 30 minutes. Divide dough in half. On a lightly floured surface, roll out each half to fit a 9-in. pie pan.

Nutrition Facts : Calories 133 calories, Fat 8g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 150mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

NEVER FAIL PIE CRUST



Never Fail Pie Crust image

Make and share this Never Fail Pie Crust recipe from Food.com.

Provided by Aunt Paula

Categories     Dessert

Time 5m

Yield 2 crusts

Number Of Ingredients 5

1/4 cup milk
2 tablespoons vinegar
2 1/4 cups flour
1 cup Crisco shortening
1 teaspoon salt

Steps:

  • Mix milk and vinegar together, and set aside.
  • Mix flour and salt.
  • Cut in shortening with fork.
  • Add milk and vinegar.

MOST INCREDIBLE NO FAIL PIE CRUST



Most Incredible No Fail Pie Crust image

This is absolutely the best pie crust I have ever used. It never fails me and always comes out flaky and perfect. This recipe is enough for 2 - 9" crusts.

Provided by Karen..

Categories     Pie

Time 10m

Yield 2 9-inch pie crusts, 8-16 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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!

NO FAIL PIE CRUST II



No Fail Pie Crust II image

This recipe is both tender and flaky, due to the addition of vinegar and lard.

Provided by Molly

Categories     Desserts     Pies     Pie Crusts     Pastry Crusts

Yield 32

Number Of Ingredients 7

4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons salt
1 ⅔ cups lard
½ cup water
1 egg, beaten
1 tablespoon distilled white vinegar

Steps:

  • In a large bowl, mix together flour, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
  • In a small bowl, mix together water, egg, and vinegar. Pour into lard mixture and stir until dough is thoroughly moistened and forms a ball. Divide into 4 portions and wrap tightly. Use dough within three days or freeze.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 12 g, Cholesterol 16 mg, Fat 11 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 163.1 mg, Sugar 0.1 g

NEVER FAIL PIE CRUST



Never Fail Pie Crust image

My mom's perfect pie crust receipe. It is easy to roll out, is tender and flaky, and freezes quite well.

Provided by Matthew Dufresne

Categories     Breads

Time 20m

Yield 6 crusts

Number Of Ingredients 8

5 cups flour (or slightly more)
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon brown sugar
1 lb shortening or 1 lb pure lard
1 egg
1 tablespoon vinegar
cold water

Steps:

  • Place a large sieve in a large mixing bowl.
  • Into the sieve place the flour, baking powder, salt, and brown sugar.
  • Sift into bowl.
  • With a pastry blender, cut in the shortening until crumbly and no large bits or shortening remain.
  • In a measuring cup, beat the egg, add the vinegar, and enough cold water to make one cup.
  • Pour over flour mixture, a little at a time, stirring with a fork until the dough begins to stick together.
  • Add more flour, if necessary, and knead a few times right in the bowl until you have a large, smooth ball.
  • Pat firmly into the bowl and lightly mark off six equal portions.
  • With a knife, cut through each portion.
  • Pat into round balls and place in separate plastic bags.
  • Dough will keep in the refrigerator for two weeks, or in the freezer for two months.

BARB'S FAVORITE NEVER FAIL PIE CRUST



Barb's Favorite Never Fail Pie Crust image

This has been in my recipe box for years. It is the only pie crust recipe that I trust to never fail and the only one I use in anything I bake that requires pie crust dough. DO NOT use any milk that is richer than whole, i.e. 1/2 & 1/2 or cream, it will cause the crust to slide down the sides of the pan during baking as it will...

Provided by Barbara Eaton

Categories     Pies

Time 10m

Number Of Ingredients 5

2 c flour
1 tsp salt
1 c shortening
1 Tbsp vinegar
1/3 c milk

Steps:

  • 1. Mix the flour and salt in a bowl.
  • 2. Cut in the shortening until the size of small peas. (I do this using my hands for better control)
  • 3. Add the vinegar to the milk and IMMEDIATLY combine with the flour mixture.
  • 4. Mix, with your hands, until the dough holds together.
  • 5. Roll out to desired size and proceed according to your pie recipe.
  • 6. For single crust pies, bake at 350 degrees until golden.

NEVER-FAIL GLUTEN-FREE PIE CRUST



Never-Fail Gluten-Free Pie Crust image

A gluten-free pie crust using common ingredients. I've adjusted the method over time and have found this final recipe to work every time. It is perfect for both sweet and savory dishes. The trick is leaving large chunks of butter, whole, so they create a flaky crust. The baked crust holds its shape quite well and delivers a nice slice of filled pie beautifully without falling apart.

Provided by Buckwheat Queen

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 1h10m

Yield 16

Number Of Ingredients 6

2 ½ cups gluten-free flour blend
2 tablespoons brown rice flour
1 cup cold butter, cut into 1/2-inch cubes
¼ cup ice cold water
2 cold eggs
½ teaspoon apple cider vinegar

Steps:

  • Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.
  • Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.
  • Pour gluten-free flour into a large bowl. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water one tablespoon at a time until dough is no longer sticky and forms a ball.
  • Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.
  • Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 16.5 g, Cholesterol 53.8 mg, Fat 12.9 g, Fiber 2.2 g, Protein 3.1 g, SaturatedFat 7.5 g, Sodium 90.6 mg, Sugar 0.8 g

NEVER FAIL PIE CRUST



Never Fail Pie Crust image

Make and share this Never Fail Pie Crust recipe from Food.com.

Provided by tranch

Categories     Pie

Yield 4 8-9 inch crusts

Number Of Ingredients 8

4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1 3/4 cups vegetable shortening
1 egg
1 teaspoon cider vinegar
1/2 cup ice water

Steps:

  • In a large mixer bowl combine the flour, baking powder, salt and sugar.
  • Add the shortening and beat until mixture is crumbly, about 2 minutes.
  • In a small bowl beat the egg well and add the vinegar and water.
  • Pour over flour and beat until well combined, about 1 minute. Form dough into 4 balls, wrap in plastic and refrigerate overnight. - - - - - - - - - - - - - - - - - -

NEVER, NEVER FAIL PIE PASTRY



Never, Never Fail Pie Pastry image

There is no fear of over-kneading this pastry.

Provided by Elaine

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
1 teaspoon white sugar
¼ teaspoon salt
1 teaspoon baking powder
1 cup lard
⅓ cup cold water
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar

Steps:

  • In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
  • In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.

Nutrition Facts : Calories 355.4 calories, Carbohydrate 24.7 g, Cholesterol 49.9 mg, Fat 26.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 10.3 g, Sodium 135.3 mg, Sugar 0.7 g

NEVER FAIL PIE CRUST



NEVER FAIL PIE CRUST image

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...

Provided by Jan W

Categories     Other Appetizers

Time 45m

Number Of Ingredients 5

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

Steps:

  • 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.
  • 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!
  • 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.
  • 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.
  • 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.

Tips:

  • Use high-quality ingredients: Fresh, cold butter and ice-cold water are essential for a flaky crust.
  • Work quickly and efficiently: Overworking the dough will make it tough.
  • Chill the dough before rolling it out: This will make it easier to work with and will help prevent shrinkage.
  • Roll the dough out evenly: A rolling pin with adjustable rings can help you achieve a consistent thickness.
  • Trim the edges of the dough: This will help prevent the crust from shrinking too much.
  • Pre-bake the crust: This will help prevent the bottom of the crust from becoming soggy.

Conclusion:

With these tips in mind, you'll be able to make a perfect pie crust every time. Just remember to use high-quality ingredients, work quickly and efficiently, and chill the dough before rolling it out. With a little practice, you'll be a pie-baking pro in no time!

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