No-Fail Pie Crust
65 mins (prep 50, cooking 15)
11 ingredients
5 servings
I found this recipe in a woman's magazine back in the seventies and have used it ever since. It has never failed ME, at any rate. No matter how much this dough is handled it is always flaky and tender even if scraps need to be re-rolled. Be sure to use exact measures, levelling off with a knife. Dough can be left in the refrigerator for up to 3 days. It remains soft and can be taken out and rolled at once, or it can be frozen until ready to use (thaw until soft enough to roll). For a filled pie, bake at temperature indicated in recipe you are using. For unfilled pie, bake at 450 degrees Fahrenheit as directed below. Note that it is suggested you bake a filled pie versus a pie shell on different racks of the oven. The recipe makes five 9-inch pie shells or one shell plus two 2-crust pies. Preparation time includes minimum chilling time of 1/2 hour. Cooking time is for unfilled pie crust only.

Categories:  number-of-servings , <-4-hours , crusts~pastry-dough , pie , pies-and-tarts , time-to-make , dessert ,
Share on Newzsocial



Serving Size (210.99 g)
Servings 5
Amount per Serving
Calories 1070.51 Calories from Fat 766.71
% Daily Value *
Total Fat 85.19g 655.27%
Saturated Fat 21.1g 527.47%
Trans Fat 10.9g %
Cholesterol 0.0mg 0.0%
Sodium 936.55mg 195.11%
Total Carbohydrate 72.08g 120.13%
Dietary Fiber 10.27 g 205.44%
Sugars 3.36 g %
Protein 12.68g 126.82%
Vitamin A 8.64IU% Vitamin C 0.0mg%
Calcium 34.99mg% Iron 3.53mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large egg