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Foolproof Pie Crust

Looking for a foolproof pie crust that always comes out tender & flaky but strong enough to hold up to whatever fills the pie? Look no further!
Course Dessert
Cuisine American
Servings 2 single pie crusts


  • 3 cups flour
  • 1 tsp salt
  • 1 Tbsp sugar
  • 1.5 cups Crisco I like butter-flavor for this
  • 1 egg
  • 1 Tbsp white vinegar
  • 5 Tbsp water


  • Mix the first three ingredients in order with a fork or whisk. Add in Crisco with a pastry blender or a couple of butter knives.
  • In a separate dish, beat vinegar, water, and egg.
  • Combine the two mixtures until all are combined. (Depending on how humid your kitchen is, you may need to add a teaspoon or two more of water here.)
  • Make into two balls, wrap in plastic wrap, and chill for at least 15 minutes.
  • When ready to use, roll out the crust evenly, and place it in your favorite pie pan. Any unused dough may be frozen indefinitely, as long as it's well-wrapped.
Keyword Pie, Pie Crust