No fail pie crust (2 crusts, may use as top and bottom on pie or two pies with no top crust)
  • Servings: 6-8
  • Preparation Time: 15
  • 2 cups flour
  • 1 teaspoon salt
  • 2/3 cup Crisco
  • 4 Tablespoons ice cold water
  1. Combine flour and salt in a medium mixing bowl.
  2. Cut in Crisco with 2 knives or a pastry blender until mixture is size of small peas.
  3. Sprinkle with water a Tablespoon at a time; toss with a fork.
  4. Work dough into a firm ball with hands.
  5. Press dough into a flat circle with smooth edges.
  6. Refrigerate for an hour or more.
  7. Divide dough in half and roll each into a circle on a floured surface.
  8. Bake at 425 degrees for 10 to 15 minutes or place half of rolled out dough into pie pan, fill then top with top crust.
  9. Bake as your recipe calls for.
I have been using this recipe since I got it from my SIL many years ago. Some people have told me that it is a Crisco pie crust recipe. Wherever it may have come from I have been using it for 30+ years and have never had it not turn out right. Someone once told me also that you can not re-roll pie crust, this particular recipe is very forgiving and I have re-rolled it many times.