No-Fail Pie Crust No-Fail Pie Crust

Author: Canadian Living

Read on for Yvette Lessard's secret ingredient! Use this for Sour Cream Raisin Pie and Pumpkin Pie.

  • Portion size 5 servings
  • Credits : ©



In large bowl, combine flour with salt ; using pastry blender or 2 knives, cut in lard until mixture resembles fine crumbs with a few larger pieces.

In glass measure, beat egg with fork. Pour in enough of the 7Up soft drink to make 1 cup (250 mL). Stirring briskly with fork, gradually add egg mixture to flour mixture just until dough holds together.

Turn out onto floured surface; knead 3 times to form ball. Divide into fifths and flatten each into disc. Wrap in plastic wrap and refrigerate for at least 30 minutes or until chilled. (Dough can be refrigerated for up to 5 days or frozen for up to 3 months. Let cold pastry stand for 15 minutes at room temperature before rolling out.)

Nutritional facts <b>Per shell:</b> about

  • Sodium 47 mg
  • Protein 2 g
  • Calories 132.0
  • Total fat 9 g
  • Cholesterol 13 mg
  • Saturated fat 4 g
  • Total carbohydrate 11 g


  • Iron 4.0
  • Folate 1.0
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No-Fail Pie Crust