Fool-Proof Pie Crust

Elaine Bovender


When I was younger, I had a terrible time making pie crust. I figured that I was just always going to have to use either frozen or ready-made pie crusts. My mother-in-law gave me a cookbook that was compiled of recipes from local busineses and churches in her neighborhood. I found this wonderful pie crust recipe and have never had to buy a ready-made one since. This pie crust comes out with a nice, flaky texture and tastes great. I have been making this crust for 20+ years and never had it to fail. Hope it works as well for y'all, happy baking!

★★★★★ 5 votes
Make top and bottom crust for one 9" to 10" pie
10 Min


2 1/2 c
all purpose flour
1 tsp
1 c
lard or shortening
1/2 c
cold milk (milk must be very cold)
1 Tbsp
white vinegar

How to Make Fool-Proof Pie Crust


  • 1In large bowl, mix flour and salt together. Cut shortening/lard into flour and salt mixture using usual pastry method.
  • 2Put vinegar into very cold milk, mix well and add to flour mixture. Knead into a smooth ball. If mixture seems dry, you may add a few drops of ice water. Cover and chill at least 2 hours until ready to use.
  • 3TIPS: Do not over-handle your pie crust, as this can make crust tough. Make sure milk is very cold. Thoroughly chill dough before using.

Printable Recipe Card

About Fool-Proof Pie Crust

Course/Dish: Pies, Other Desserts
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy