Never, Never Fail Pie Pastry

Followed recipe as written, it was a piece of pie!

Rofl. I must be that one person in a million that just can’t make pastry. No Fail – well it failed for me. Followed the recipe to the letter. The pastry still did not turn out very good. Back to premade for me.

Worst gooey awful mess ever. Will never use this recipe again.

Very good crust….. thank you!

I just made this pastry, having failed miserably with traditional pie pastry recipes which always turned out ‘tough.’ To be honest, when all ingredients were together, I thought I must have accidentally omitted some flour as it was SO gooey! After resting in the fridge for 15 minutes, is was easier to handle and roll out. Turned out to be the flakiest pastry I have ever made! I used 100% lard.

I’ve been making pies for 40+ years and this is the first time I have ever made a crust with lard. Sorry it took me this long to make the best crust I’ve ever tasted.

This is a fantastic recipe. I have tried for years to make pies but they always turned out looking like a patchwork quilt. This dough was easy to roll out and easy to put in the pie pan! Love it! Thank you

I have been struggling with pastry for years. This is the first recipe that I could really handle. Rolled and fitted like a dream. Now I want to make a peach pie. Am actually making it for a party.!!!!!!. Followed the recipe exactly. A little scared about the kneading. Did a couple of kneading and it was fine. Thankyou for the great recipe. Finally success! !!!!!!!

I have made very few pies, and this was the first time using this recipe. It turned out perfect. I used butter instead of lard because that’s what I had and it worked well.

Like the recipe is called….never fail pie crust. Easy to make and much better than frozen. I get more compliments on the flakiness of the crust. It’s a hit!

Loved this pie crust. I used butter and shortening (1/3 of the shortening measurement was butter). Easy to use roll out and use. I also I didn’t use vanilla. This will be my go to recipe for pie pastry.

Yes I did make one change .I followed another person that used butter instead of lard . It was an outstanding success. As I post this I have made it a second time,the crust is in the fridge “resting”. I hope that it turns out like the last time. Will let you know

This piecrust lived up to every good review. I did not change a thing, and don’t plan to in the future.

This was an easy to make and work with recipe. I substituted a couple of tablespoons of butter for some of the lard. I hate making pies but these came out beautifully and everyone commented on how flakey the pastry was. No leftovers! Lisa C.

I made this recipe with shortening instead of lard. I would say that it was very sticky and difficult to work with. The crust was flaky but the work to get it into the pan was not worth it. I typically use butter and some shortening and never have a problem. I am going to stick with what I know best. I am pretty sure it was the shortening that made the difference but I probably won’t ever make a crust with lard.

I tried this, followed the recipe exactly even using lard and it was a total fail. Finished pastry was sand like texture and tasted oddly sweet which I think may have been the vanilla. Ruined my mince pie. Not sure what I did wrong but will try a different one next time.

Really nice pastry. Easy & quick . Cooled it in the fridge for about 1/2 hours and it rolled out nicely on floured board. This will definitely be my go to pie crust.

I thought it was a good recipe. After I made a one crust pie. I had an extra pie crust already prepared and in the pie pan. I thought of making a meat pie with the extra pie crust but remembered it contained sugar and vanilla. So my suggestion would be to remove the sugar and vanilla. Very easy and tasty.

I was very pleased with the result, I made the pie casing then filled it with home made fig jam and it was heaven!

I have been using this recipe as my standard pastry for years. Both me and my family love it. Even my mother in law prefers this recipe over the one she has used for 50 years. I haven’t changed anything and it has turned out perfect dozens of times.

This pastry is amazing. I used it to make Mrs Welch’s Butter Tarts on this site. There is always so much handling of a pastry to make tart shells but the recipe submitter is right – no amount of kneading wrecks this dough. Easy to make, tender, flaky, delicious. I was taking a risk in doubling a recipe I’d never tried before, plus with no lard in the cupboard, I had to substitute with half Crisco and half butter. Great recipe which I’ll be using again. Thanks to the submitter