Never-Fail Pie Crust

Pat Morris


This is a very pliable, workable dough. It never fails. It makes 4 or 5, 9-inch crusts, and you can refrigerate or freeze the extras for future use. Cooking time depends on the type of pie you are making. The crust alone would take about 10-12 minutes until lightly brown. In my Chicken Pie, you will need to bake it about 1 hour.

Try it on my Chicken Pie or for any other pies. I think a good crust makes for a great pie.

★★★★★ 2 votes
Makes 4-5 nine inch crusts
15 Min
10 Min


4 c
all-purpose flour (if you can find white lily, use it)
1 3/4 c
crisco (solid) - i use butter flavored (but that is not necessary)
1 Tbsp
2 tsp
1 Tbsp
white vinegar
1/2 c
cold water


1Mix the first 4 ingredients with a fork.

Stir with fork until all ingredients are moistened.
2In a separate dish, combine vinegar, egg, and water. Add to flour mixture.
3Stir with fork until all ingredients are moistened.
4Shape into ball. Chill at least 1 hour.
5Roll out to make crusts.*
6*After chilling the large ball of dough, it may be divided into five balls, wrapped, refrigerated or frozen.

Yields 4-5 9-inch crusts.
7NOTE: If you make a pie using a 13"X9"X2" pan, it will take about 3/5 of the dough - or an equivalent of 3 crusts.

You will find this crust to be real forgiving and very easy to work with. In fact, you don't even have to roll the ball of dough to make the bottom crust -you can pat it in the pan; and just roll out the top crust on a floured surface -or if you don't want to roll it out at all; you can flatten out the ball for the top crust and cut it in strips for a lattice crust.

About Never-Fail Pie Crust

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy