Never-Fail Pie Crust

Never-Fail Pie Crust

Grandma’s Never-Fail Pie Crust is responsible for winning numerous blue ribbons in various fairs and baking competitions throughout the United States.  My grandmother lived in a “holler” in the hills along the Ohio River near Manchester Ohio.   This post is a tribute to a classic and genuine American recipe relied upon by Americans of every ethnicity. The never-fail pie crust recipe is a recipe that has been shared among various women’s groups and churches throughout the United States.  It’s a very popular recipe.    Whether your grandmother is Smith, Wilson, or Ruth – we all share a common bond with history when we prepare a pie made using this very special and unique American recipe.

In fact, this recipe comes from my mother.  She still has Grandma’s original recipe card in her “bread box”, complete with flour and smudge marks.  This recipe can be found in many country church cookbooks, as found in “Culinary Classics” by the Ladies Auxiliary of the Austin Tabernacle in Texas, as well as Pastor Heskett’s church in Chillicothe Ohio, and the Calvary Church in Manchester Ohio,

All pies begin with the foundation of a crust, the most important element of pie because if the crust is bad – then the pie is bad, regardless of how tasty the guts may be.

Never-Fail Pie Crust
Print Recipe
This is a very east crust to handle. It can be rerolled without toughening. You can leave the crust wrapped in plastic in the fridge for a couple of weeks, or freeze it for a couple of months.
Servings Prep Time
2 double crusts (2 pies, top and bottom) 15 minutes
Servings Prep Time
2 double crusts (2 pies, top and bottom) 15 minutes
Never-Fail Pie Crust
Print Recipe
This is a very east crust to handle. It can be rerolled without toughening. You can leave the crust wrapped in plastic in the fridge for a couple of weeks, or freeze it for a couple of months.
Servings Prep Time
2 double crusts (2 pies, top and bottom) 15 minutes
Servings Prep Time
2 double crusts (2 pies, top and bottom) 15 minutes
Ingredients
Servings: double crusts (2 pies, top and bottom)
Instructions
  1. Cut shortening into flour and salt.
  2. Combine egg, cold water and vinegar.
  3. Pour the liquid into the dry mixture all at once.
  4. Use your hands and blend the flour and liquid mixture until all of the flour is moistened, and then continue to squish with your fingers. The dough will form as the flour gluten forms and the mixture takes the look and feel of a pastry.
  5. Wrap the crust in some plastic wrap and let it rest in the fridge for maybe 10 minutes before rolling out.
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