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"The belly rules the mind."--Spanish Proverb

Crisco No Fail Pie Crust Recipe

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This recipe for Crisco No Fail Pie Crust is from Carmen's Favourite Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 cups all purpose flour
3/4 tsp salt
1 cup Crisco shortening
1 egg
2 tbsp cold water
1 tbsp white vinegar

Combine flour and salt in mixing bowl. Cut shortening into flour with pastry blender until shortening resembles course crumbs.
Beat egg, water, and vinegar together. Pour over the flour mixture and stir until mixture is moistened. Divide dough in half and shape into a ball. Flatten each into a circle, about 4". Wrap and chill for 30 minutes for easier rolling.
Roll each portion separately. Dust rolling pin and work surface lightly with flour. Roll dough in spoke fashion from centre to edge with light even strokes. Roll to a circle about 1" larger than upside down pie plate.
Ease into pie plate without stretching. Trim, flute, and bake according to filling recipe.

Tip: For easy transfer to a pie plate, slide spatula under dough to loosen it, then lift one edge of pastry onto rolling pin and loosely wrap it around the rolling pin. Unwrap pastry into pie plate.

Tip: For recipes calling for baked pie shells, prick bottom and sides of shell with fork then bake in preheated 425F oven 10-15 minutes, or until lightly brown.

Tip: Dough can be chilled in fridge for up to 2 days




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