No Fail Pie Crust III

No Fail Pie Crust III

Becky 0

"A wonderful pie crust which you just can't mess up on! This recipe makes enough for 4 single crusts."

Ingredients 1 d 40 m {{adjustedServings}} servings 214 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 15.9g
  • 5%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a large bowl, stir together the flour and salt. Cut in the butter to pea sized chunks.
  2. Place the egg and vinegar in a measuring cup and add cold water to measure 1/2 cup of total liquid. Pour this into the flour mixture and mix just until the dough can be made into a large ball.
  3. Divide dough into four equal portions. Wrap in plastic and store in the refrigerator. Dough may be refrigerated for up to three days or frozen for up to three months.
Tips & Tricks
Graham Cracker Crust I

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

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See the tricks to making pie dough from scratch.

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Reviews 93

  1. 110 Ratings


Most of you know this, so ignore me if you do. But the complaints about the dough being too sticky are simply the result of flour that has absorbed some moisture from the air. With all pastry crusts you have to be judicious, adding half the liquid, then half of what is left, etc. until the dough has the "right consistency." I live in Oregon where it rains most of the year, so our flour may absorb extra moisture, but you can't tell how much until you are working it. In a really dry climate you might have to add a little extra water, but with this recipe that is unlikely. Anyway, it isn't the recipe folks; this crust is terrific!


absolutely perfect- the crust turned out flaky, crisp and flavorful! a little hard to work with, but well worth the effort. just make sure to keep your butter frozen, your water/egg cold, and when it starts getting too warm, take a break and put the whole thing in the freezer for 15 min.


I made this recipe for a homemade deep dish chicken pot pie that required a 9x13 pan. It was EXCELLENT! I put about 2/3 of the dough on the bottom and sides of the pan, prebaked for about 5 minutes so the bottom crust wouldn't be soggy, then added the pot pie filling, top it off with the top crust. I baked it at 375 for 45 minutes. My whole family was very pleased with the taste and flakiness of the crust. Will make many times! THANK YOU!