Never-Fail Pie Crust Recipe

Read Reviews
4 22 14
Publisher Photo
Even novice bakers who normally shy away from homemade pie pastry can't go wrong with this recipe. It's so easy to roll out and produces a tender, flaky crust every time.—Ruth Gritter, Grand Rapids, Michigan
TOTAL TIME: Prep: 15 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 16 servings


  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 1/3 cup milk
  • 1 tablespoon white vinegar

Nutritional Facts

1 piece: 133 calories, 8g fat (2g saturated fat), 1mg cholesterol, 150mg sodium, 12g carbohydrate (1g sugars, trace fiber), 2g protein


  1. Combine flour and salt in a bowl. Cut in shortening. Add milk and vinegar. Shape dough into a ball. Chill for 30 minutes. Divide dough in half. On a lightly floured surface, roll out each half to fit a 9-in. pie pan. Yield: 2 (9-inch crusts).
Originally published as Never-Fail Pie Crust in Grandma's Great Desserts Cookbook 1992, p82

Reviews for Never-Fail Pie Crust

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Feb. 12, 2014

"Super easy and delicious! I am not an expert crust maker, but this recipe makes me feel I could compete with Julia Child! I LOVE it!"

Reviewed Jan. 29, 2014

"My first pie crust (from scratch). Super easy. I used this by crust for making Buttermilk pie, and they both turned out perfect."

Reviewed Jul. 24, 2013

"I had used this pie crust earlier and liked it. Then today I wanted to make pies again, but I tried a different pie crust recipe. It turned out a flop and so I came back to this one and it worked again! I love this recipe! I was told that vinegar makes the dough shrink, so I just leave it out."

Reviewed Oct. 8, 2012

"This was easy but it did not roll out well like others said and I had to make a double batch or it would not have covered my pie."

Reviewed Jun. 7, 2012

"Used it for my first pie... loved it, easy to work with and great directions."

Loading Image