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Never-Fail Pie Crust Recipe

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 YIELD:16 servings


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


  • 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).

Nutritional Facts

1 piece: 133 calories, 8g fat (2g saturated fat), 1mg cholesterol, 150mg sodium, 12g carbohydrate (1g sugars, 0 fiber), 2g protein.

Reviews for Never-Fail Pie Crust

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MissDiana User ID: 7669611 21070
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!"

skipperstrucking User ID: 4577232 19227
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."

Pringle93 User ID: 7194587 42621
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."

pinkiepie User ID: 5517629 19225
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."

Jolettet User ID: 6717465 20742
Reviewed Jun. 7, 2012

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

Rose056 User ID: 6276259 21069
Reviewed Oct. 15, 2011

"I have made several pie crusts, but this one is the best texture, flakiest, and easy to roll out. The taste is fabulous and it is now the only crust that I use."

dekwgk1996 User ID: 6130241 46339
Reviewed Aug. 20, 2011

"I have made pie crust for years. This is now my favorite recipe!!"

illicklm User ID: 1762424 19224
Reviewed Apr. 22, 2011

"I thought I would try this recipe because of the reviews, but it was the worst pie dough to roll out ever. I will stay with my tried and true recipe from now on."

renewisa40 User ID: 2403696 19222
Reviewed Nov. 25, 2010

"This works great every time!"

bchapman56 User ID: 4765771 48308
Reviewed Nov. 24, 2010

"I tried to make this crust and it was too flacky. I have no idea what I did wrong? I followed all the directions, even left 1/2 of the dough in the fridge 30 minutes longer? And still it was too flacky. I will go back to using my mothers recipe. Just thought I would try something else"

countrymama07 User ID: 3446097 45060
Reviewed Nov. 21, 2010

"Super easy, and has a great flaky top."

suzanscar User ID: 3948472 20856
Reviewed Nov. 11, 2010

Would you share the exact recipe for this pie crust? Thanks!"

mrsladykdk1 User ID: 5227970 18937
Reviewed Jul. 3, 2010

"Extremely easy to make, roll out and reroll leftovers. Used butter flavored Crisco in receipe. Very flaky and tasty."

KimIowa User ID: 4989462 41354
Reviewed Jun. 2, 2010

"I just had to say that this really is the easiest piecrust to make and I can see why it is called Never-Fail Pie Crust. You cannot fail at this PIECRUST!!!!"

Joyful Cooking User ID: 4460925 74725
Reviewed May. 11, 2010

"This is the pie crust recipe that we have always used, however if you overwork the dough it will not be flaky. Also I don't put in the full teaspoon of salt- I think it's too much salt so I use about 3/4 t."

echohim99 User ID: 1420135 15203
Reviewed Oct. 12, 2009

"This was my second time making a pie crust. I used a different recipe the first time and it actually made me not want to make any more pies. Not wanting to discourage myself, I tried this pie crust. It was so good! I rolled it out thin and my Old Fashioned Cream Pie had a nice crisp, flaky crust. It was fairly easy to work with after refridgeration. I recommend giving it a try! Oh, and I was kind of scared about the vinegar, but I couldn't taste it at all. Also, the recipe I used is in the Taste of Home cookbook and differs slighty from this one. I believe it is this recipe but in half."

thejem53 User ID: 266241 19221
Reviewed Aug. 14, 2009

"I tried this recipe using butter crisco and it turned out flaky and delicious.  "

kansascakedecorater User ID: 107246 47584
Reviewed Jun. 16, 2009

"This is not my recipe but I use cider vinegar in my pie crust.  "

gailiegirl User ID: 3071335 19220
Reviewed Jun. 16, 2009

"What kind of vinegar was used"

nlh43 User ID: 2667247 18917
Reviewed May. 18, 2009

"My grandmother used Spry for baking and had a recipe for pie crust that I use to this day. No other recipe has worked as well for me. It involves using boiling water and shortening, whipped to look like whipped cream, adding a little milk and chilling, then adding the flour and salt. You can roll this and re-roll it and it stays moist and flaky."

KJ1 User ID: 1778245 46336
Reviewed Apr. 27, 2009

"Maybe you over worked it."

keverwann User ID: 1807985 46335
Reviewed Feb. 18, 2008

"Mine was nowhere near flakey."

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