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Never Fail Pie Crust


  • 4 cups all-purpose flour
  • 2 cups Crisco shortening
  • 1 tsp. salt
  • 1/2 cup ice cold water
  • 1 egg
  • 1 tsp. distilled white vinegar
  • 1 tsp. sugar


  • In a large bowl, combine the flour, salt, and Crisco.
  • Using a fork or a pastry cutter, blend until the mixture forms grains the size of large peas.
  • In a small separate bowl, combine the egg, water, vinegar and sugar. Mix well.
  • Pour the egg mixture into the flour mixture and blend just until the dough is combined.
  • Using your hands gently knead the dough three or four times.
  • Divide the dough into four equal pieces.
  • Place each piece in a plastic bag and flatten into a patty
  • Refrigerate the dough for at least one hour before rolling out.
  • When you are ready to roll out the dough, place a patty on a board, generously sprinkled with flour and roll out to the desired size.
  • NOTE: Dough can be frozen for up to two months. Thaw in the refrigerator before use.