Comida Kraft
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Janice's Foolproof Pie Crust

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What You Need

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Make It

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  • Sift flour, sugar and salt together. Add shortening (I prefer lard) and mix well with 2 knives or a pastry blender.
  • In separate dish beat the water, egg and vinegar together with a fork. Combine the flour mixture and the egg mixture together. Don't beat the flour and egg mixture together, just stir together gently with a fork.
  • Wrap dough in plastic wrap and refrigerate at least 30 minutes.
  • Bake according to individual pie recipes. After I put the top crust on a 2 crust pie, I brush the top crust with milk and sprinkle generously with sugar.


This dough will keep in the refrigerator for 3 days and in the freezer for 6 months. If just making dough, divide into 4 equal portions and wrap each portion and freeze.

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