I have made this crust for years and turned out great each time! So easy to make!

This is the recipe from the Tupperware pastry mat. I do not have the mat anymore but remember loving that recipe!

I was a Tupperware dealer and I would always demo this crust. I sold more Tupperware bowls, the recipe is great and its fluffy. I am now 72 and I still use this recipe, and share it with the younger family members. I had never made pie or piecrust until I got this recipe.

I'm a Tupperware Lady and love this recipe. Contact me if you need a mat, or a warranty! We still do that! [email protected] or kmauk.my.tupperware.com

This is NOT the original recipe... there was never butter in it.

Everyone knows that butter is better than margarine.

You're right, Norma, there wasn't butter, and there also wasn't baking powder in the Tupperware mat recipe. Do you have the original recipe? It was the best! Also, I didn't put it into a bowl and shake; I blended the shortening with the flour and salt using a pastry blender.

Karen, did you ever get the original recipe from anyone? I loved that crust and would love to have it if you did.

I agree, this is not the original recipe. I know it had a bit of vinegar in it and I always used oil, never shortening. It made a delicious crust and so easy, just shaking the ingredients until it forms a ball.

The recipe on my old Tupperware mat says:

2 cups flour
1/2 tsp. salt
2/3 cup shortening (I use butter flavor shortening for color and taste)
5-6 tbsp. cold water

Quick, easy, and perfectly flaky every time.

You are absolutely right, this is the original Tupperware recipe and its the only piecrust recipe I have ever used and everyone loves it. I use regular Crisco shortening and I don't understand why anyone would use anything else since this is so simple and only has 4 ingredients.

When I was a Tupperware dealer in the early 90's, I was given this recipe.

1 lb. lard
5 1/2 cups flour
pinch of salt
1 (12 oz.) can 7-Up minus a midget's worth

The whole point of this recipe was that it was simple and didn't require all the other ingredients of traditional pie pastry. I only use this recipe and it turns out perfectly every time. Also, I use butter instead of lard.

Here is the Original Tupperware Pie Crust given to me at a Tupperware Party, years ago.

I used to hate making pie crust. It made a horrible mess and after it was cooked it really didn't have much flavor and you couldn't break it up with dynamite. And it wasn't from overworking the dough. A friend gave me this recipe to try an it was unbelievably fast and easy, and made much less mess. The real surprise was tasting it. It actually tasted good and was light and very flaky. You can't go wrong with this recipe!

I am old enough to have actually been to a Tupperware Party. My very first purchase was the mixing bowl set. To be clear, it must be the mixing bowl (not any of the tapered storage bowls) because they have straight sides. The instructions here are not exact, the dry ingredients go in first, put the lid on but no need to burp. Add the remainder of the ingredients, burp the lid, then shake till it turns to small pea size then begin to rotate the bowl in one direction till a nice ball is formed. I've been doing this for decades with perfect pie crust every time.

I just cried finding this. Making the pie crust was my job growing up during the Thanksgiving Day Parade. My mom would add the ingredients and I had to shake it and burp the Tupperware. When I tell this story now, people look at me like I'm crazy. My mom sold Tupperware for years in the Cincinnati area. Thanks for helping unlock a core memory. My mom had been gone for 5 years and this means the world to me.

I sold Tupperware in the 70s when our first girl was a baby. The recipe on the mat was just flour, salt, shortening (I can't remember measurements), place in the bowl, and shake until the shortening was cut in and resembled small peas in the flour. Open the bowl and drop in the ice-cold water (or you could use cold Sprite or 7-UP) to make the crust flaky. Close back up and shake until one ball of dough formed. Roll out like usual. It was delicious.

Can you use oil instead of shortening and if so how much oil?