Never Fail Pie Crust II

Never Fail Pie Crust II

Mary Roahrig 0

"This is a pie crust that is easy and never fails. You don't even have to roll this out just pat it into your pie pans."

Ingredients {{adjustedServings}} servings 358 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. In a large bowl, mix flour, shortening, sugar and salt.
  2. Add ice water, vinegar and egg. Beat to combine.
Tips & Tricks
Graham Cracker Crust I

This basic graham cracker crust that works well for baked and unbaked pies.

How To Make Pie Dough

See the tricks to making pie dough from scratch.

Rate recipe

Your rating


Reviews 215

  1. 259 Ratings


I have used this recipe for 25 plus years. I am the pie baker for our family and friends in Virginia. My only rival is my sister-in-law in Upstate New York who gave me this recipe. My husband's family revels in their history of fine pastry and the ultimate compliment was when he told me my pie was as good as his Grandmother's had been!!! This recipe has a lot to do with my success. I often use white shortening for savory pies and less sweet dessert pies. I've been known to replace a cup of white with whole wheat flour in the recipe for savory or more earthy dessert pies. Reduce sugar for savory crust and add for very sweet crust... I always roll it out after refrigerating. For Thanksgiving and Christmas I usually make 1 to 3 batches at a time and freeze in individual single crust size discs (waxed paper then inserted in individual plastic bags) to use as needed. 4 to 12 pies at Thanksgiving and 4 to 6 at Christmas time!!! Don't know how we could make it through the holidays without this one!


I made half recipe used whole egg . It is a very easy. A tip is to press it in the pan and then use cold wet hands to smooth it out. Anna


I make about 50 pies on Thanksgiving every year, for teachers at my school, (I'm the cafeteria manager) and I used this recipe for the crusts this year and they are just raving about how flaky the crust is and how delicious. Joan