No Fail Pie Crust Recipe

5 from 4 votes

This no fail pie crust is tender, flaky, and foolproof—just like Grandma used to make! Perfect for sweet or savory pies with pantry staples.

Prep Time 15

Chill Time 15

Total Time 30

Servings crusts

In a large bowl, whisk together the flour, sugar, and salt.
4 cups all purpose flour, 1 Tablespoon granulated white sugar, 1 teaspoon salt
Use a pastry cutter or a fork to cut in the shortening.
1 ¾ cups shortening
Add in the beaten egg, water, and vinegar.
1 large egg, ½ cup water, 1 Tablespoon white vinegar
Blend with a fork until a dough forms.
Divide the dough into 5 equal sized balls. Flatten into disks, wrap in plastic wrap, and move to the fridge to chill for at least 15 minutes.
Roll out each disk into an 8-9" circle and use according to recipe.

Makes 5 single pie crusts.
Chill at least 15 minutes. Warmer climates may need to chill longer for the best results.
Dough disks can be chilled for up to 3 days. Longer than that, it freezes really well for up to 3 months.
If making a savory pie, you can skip the sugar, if preferred.