Sunday, October 28, 2012

Grammie Vee's Never Fail Pie Crust

I tried a lot of pie crust recipes with total failure until my oldest daughter taught me to make this crust.  I have been making it for years now. The nutrition facts were made at Calorie Count!

Grammie Vee's Never Fail Pie Crust
makes three 2 crust pies


2 Cups Shortening (I use butter)
5 cups Flour
1 Egg
1 Tsp Salt
Scant Cup of Milk


Combine Shortening and flour until cornmeal consistency.

Break egg in a 1 cup measure. Beat egg slightly with a fork. Add salt.

Add enough milk to make one cup and mix with fork to dissolve salt.

Slowly add the liquid mixture to the flour/shortening mixture.

Mix gently with fork until fully incorporated/

Form into a ball and let rest for 1/2 an hour.

Divide into six sections and roll for the pie.


This crust freezes well if you only make one or two pies.


  1. If I was to freeze I would putting in pie shells, right?

    1. Annette, No, just divide the mass of dough into six pieces (a top and bottom for three pies), form into a ball, and seal up in an airtight ziplock bag. Thaw and then roll when you want a great pie!