No-Fail Pie Crust

Hey, guys!  Happy Wednesday!  Have you ever heard the phrase “Easy as Pie?”  Likely you have, and likely you are just as bewildered as others.  Pie is the hardest thing is the world to make, right?  Well, your in luck.  Our no-fail crust recipe is super easy and doesn’t sacrifice flavor or texture.  This recipe has been handed down for years and it’s never failed!  Here is the recipe and instructions, and we’re sure you’ll realize it’s just as easy as we claim.

Your going to mix the wet ingredients together in a small bowl.  Then, mix the dry ingredients together in a large bowl.  Then, you’ll cut the shortening into the dry ingredients until the mixture is crumbly.  Next, add the wet ingredients.  Once the dough is combined, divide it in half and transfer the dough to floured wax paper.


Next, chill the dough.  The best part about this crust is….the chilling step is optional!  The fat used is shortening, which means we don’t have to worry about butter melting.  If you are skipping the chilling step, handle the dough lightly!  It won’t turn out as flaky and tender if it is warm and overworked.

Roll out the dough on the wax paper and transfer to your pie pan.  Crimp the edges of your crust, and you’re ready to add filling and bake!  This recipe makes 2 single crusts or one double crust.formed-crust-2

No-Fail Pie Crust

Yields: 2 single crusts, or 1 double crust


  • 1 egg
  • 1 tablespoon vinegar
  • 5 tablespoons cold water
  • 3 cups flour
  • 1 teaspoon salt
  • 1 1/2 cups shortening
  1. Mix the egg, vinegar, and water in a small bowl.  Combine the flour and salt in a large bowl.
  2. Cut shortening into flour until mixture is crumbly. Add wet ingredients to flour mixture and stir until combined.
  3. Divide dough in half and chill in plastic wrap for 15 minutes*.  After dough has chilled, flour a sheet of wax paper and roll half of dough into a large circle.  Transfer dough to pie pan by carefully carrying the dough on the rolling pin and laying it into the pie pan.  Remove the wax paper off the top.  Trim edges and crimp. (don’t worry if it isn’t perfect; here is a good tutorial.)
  4. The crust can now be filled and baked or baked without filling.  This crust can also be used for apple dumplings, chicken pot pies, hand pies, etc.  The possibilities are endless!

*The chilling step is optional.  It yields a more flaky crust, but we have made this crust many times without chilling and it has turned out great every time.

Use this recipe with our Classic Pumpkin Pie!



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