Grammie Anderson'S Never Fail Pie Crust – a delicious recipe with flour, sugar, cold sweet butter, egg, vanilla, white vinegar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift sugar and flour together in a large bowl. Cut in the butter and mix together with a pastry cutter or your fingers. There should be no unblended lumps of butter. Whisk together remaining ingredients and pour over flour mixture. mix together. Turn onto floured board. Kneed lightly and form 2 - 2 1/2 balls of dough. Refrigerate in plastic bag for 30 minutes. Flatten ball onto floured pastry cloth and roll into pie crust. If pie crust is to be baked before filling, prick crust with a fork and put in freezer 15 minutes. Line with aluminum foil and pie weights. Bake at 375 for 15 minutes. Remove foil and pie weights. Bake 10 minutes or so until golden brown. Cool completely before filling.
1077
kcal
Calories
76
g
Fat
86
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups flour, 1/3 cup sugar, 1 1/2 c cold sweet butter - cubed, 1 beaten egg, and more.
Yes, Grammie Anderson'S Never Fail Pie Crust falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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