The first time I made this I had to add a lot of flour just to get it to a consistency I could work with. It was sticky and gooey and took over an hour just to get one crust into the pie pan. Trust me this recipe does fail!

You must have done something wrong J (or don't have the touch) ... I have used this many times and its AWESOME!

i agree with J. I too had to add a lot of flour after i added the milk and vinegar. I know how to make pie crusts. I learned from my grandmother and my mother over 30 years ago. I know how to do it. Maybe there was a mistake in the amounts of the ingredients of this recipe. but, it certainly turned out all gooey with just the amounts written in this recipe you have to add more flour to make it into a pie crust.

I didn't have any trouble either. Though I used real butter instead of shortening and buttermilk instead of milk. But I've made it many times before w/ the standard shortening and milk w/ excellent results. The dough is a little wetter than a standard crust - but if you just gently roll the ball around in some flour and a little more as you roll it out it works just as any other crust would.

The vinegar really helps keep it tender (even if you work it a little too much - why it's called no fail). Also, depending on where you live - the humidity etc.. the amount of wet ingredients you add can vary with any pie crust. Always mix the shortening/butter w/ the dry loosely until you get little beads, then add the milk - try adding a little less milk (rather than more flour) and don't play with it too much. That can make it gooier too. Over mixing is the most common mishap with pie crust.