No Fail Pie Crust

Yield: 4 pastry crusts

No Fail Pie Crust


  • 5 C. (625 g) flour
  • 2 C. (460 g) vegetable shortening or butter
  • 2 tsp. salt
  • 1 egg, beaten
  • 2 tsp. vinegar


  1. 1. Combine flour, shortening, and salt. Cut together (with two knives, a pastry blender or in a food processor) until mixture resembles coarse crumbs.
  2. 2. Break the egg into a 1 C. measuring cup. Add vinegar; then fill the cup with very cold tap water. Add all at once to flour mixture and combine, using hands to mix if necessary. If mixing in a food processor, process just until mixture forms a ball going around the bowl. Pastry crust should be handled as little as possible for tenderness and flakiness.
  3. 3. Divide the crust into 4 equal pieces. Roll out each piece between two pieces of parchment paper or clear plastic wrap, then peel off the parchment paper and lay in a pie plate. (Can be stored in the refrigerator up to two weeks or placed in freezer 6 months.) When ready to bake, place in 9 or 10-inch pie plate. If recipe calls for a pre-baked crust, trim edges, crimp if desired and prick crust with fork tines; bake at 450° F (230° C) for 10-12 minutes or until light brown.

The SECRET to a perfect crust

Here’s the secret for an absolutely wonderful, flaky crust…chill your crust thoroughly before baking in a preheated oven. After filling a pie, chill it for at least half an hour in the fridge or 10 minutes in the freezer; then bake it in a VERY hot oven.



  1. 11-15-2012

    Debbie, the no fail pie crust comes at a perfect time. Thanks. I have tried so many pie crusts but never one with an egg. And the idea of chilling the pie before baking is new to me. A must try.

    • 11-29-2012

      I made your pie crust for my Pecan Pie and Homemade Pumpkin Pie for Thanksgiving. It was great. I made the full recipe (4 crusts) since I didn’t know how to cut 1 egg in half so I had 2 crusts left over. I kept them in the fridge and made an apple pie 4 days later. The 4th crust I rolled out and put butter and brown sugar on it. Yum. All perfect. Thanks.
      Now I am sending the recipe to my daughter-in-law. Blessings!


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