This never-fail pie crust recipe uses simple ingredients and guarantees a perfect balance of tenderness and flakiness for all your homemade pies, sweet or savory.
Jump to RecipePies are the quintessential American dessert, and I love baking them! It pains me to see anyone use store-bought pie crust, but I will confess that I have done that myself in a pinch. I have a couple of standby recipes for homemade pie crust – my Perfect Pie Crust (insert link) is made in a food processor and is a good sturdy crust.
Never Fail Pie Crust is another of my favorites because it produces a very flaky, tender crust every time – just like its name suggests. It’s a little more fragile to work with, but the results are definitely worth it.
I use a combination of shortening and butter – the butter for flavor and stability, the shortening for the flaky results.
The recipe is so simple. Cut the fats into the flour until all the flour is coated. Then add the vinegar, eggs and salt and mix well to form a thick paste.
Tips for perfect pie crust every time:
I always divide the dough into four balls so that I have enough for 2 pies. It’s best to refrigerate for a couple of hours before rolling out. Chilling the dough allows the fats to solidify, making it easier to roll out and resulting in a flakier crust.
You’ll need a well-floured surface for rolling the dough, and you need to be gentle when transferring to your pie dish.
The recipe makes enough for 2 double-crust pies or 4 single-crust pies. I would love to hear from you on how your pies turn out with this delicate crust!

Ingredients
Flour. Provides structure and bulk to the crust. We use all-purpose flour.
Salt. Adds flavor and enhances taste.
Sugar. Optional – but it adds subtle sweetness and helps with browning
Butter and Shortening. The perfect team for a balanced and flaky texture. Butter and shortening supply the necessary fats for the pie crust, with butter imparting its rich flavor and shortening contributing to the crust’s tenderness due to its high-melting point.
Vinegar. Inhibits gluten formation and aids tenderness.
Eggs. Adds moisture and acts as a binder.
Water: Combines with flour to form dough. You need a bit more or less based on the consistency of the pie crust.
How To Make Never-Fail Pie Crust



- In a large mixing bowl, combine flour, salt and sugar. Cut shortening and butter into the flour mixture with a pastry blender until there is no dry flour.
- Add beaten eggs and vinegar to a one-cup measure; add enough water to make 1 cup liquid.
- Add egg mixture to flour and stir well to make a paste-like dough. Divide dough into 4 balls and wrap each tightly in plastic wrap. Refrigerate for at least 2 hours or freeze for up to 3 months.


Frequently Asked Questions
Can I use all butter instead of a combination of butter and shortening?Yes, you can use all butter if you prefer. Using all butter will result in a flavorful and flaky crust. However, keep in mind that butter has a lower melting point than shortening, so the crust may be slightly less tender, but it will still be delicious.
What type of vinegar should I use, and can I substitute it with something else?You can use white distilled vinegar or apple cider vinegar in this recipe. If you don’t have vinegar, you can substitute it with an equal amount of lemon juice. The vinegar or lemon juice helps inhibit gluten formation and aids in creating a tender crust.
Can I make the dough in advance and store it in the refrigerator?Yes, you can make the pie crust dough in advance. To store simply wrap the pastry tightly in plastic wrap. After preparing the dough, wrap it tightly in plastic wrap or place it in an airtight container, then refrigerate it for at least 30 minutes or up to a few days before using it.The wrapped dough will keep in the refrigerator for up to a week or frozen for up to 3 months. Place the wrapped discs in a Ziploc bag before freezing. Thaw the dough in the refrigerator overnight before rolling out for a pie.