Foolproof Pie Crust

6 votes, average: 4.00 out of 56 votes, average: 4.00 out of 56 votes, average: 4.00 out of 56 votes, average: 4.00 out of 56 votes, average: 4.00 out of 5
Foolproof Pie Crust
Nobody knows pie crust better than little old ladies at church. Especially little old ladies at a little tiny town country church. They were born to make pies and they live up to their potential with every flaky, mouthwatering bite. And sometimes they will even tell you their secrets. If you think you can’t make homemade pie crust, you need this recipe. If you think you don’t have time to make homemade pie crust, you need this recipe. If you think homemade pie crust isn’t important, you need this recipe.

Attribution Link

Difficulty: Easy

Servings: 4 single or 2 double crusts

Prep Time: 15 minutes  


4 cups all-purpose flour
1 3/4 cups shortening or lard
1 tablespoon sugar
2 teaspoons salt
1 tablespoon vinegar
1 egg
1/2 cup very cold water


You can make this pie crust in under 10 minutes. Probably in 5 if you are in pie crust making races. If not, you can relax and take an extra couple minutes. It is easy, fast, perfect and flaky, and you will feel like a little old church lady when you’re through. Wait, that didn’t come out right…. You will be excited and you will feel like a baking genius! Your friends and family will be amazed, and you will never have pie despair again! And so, with an homage to little old church ladies everywhere–

Add flour, shortening or lard, sugar, and salt to a large bowl.

Mix flour and shortening or lard with a pastry cutter until it looks nice and crumbly. In a small bowl, whisk together the vinegar, egg, and water. Add to the flour mixture, stirring in till well-moistened. Knead lightly to mix in all the flour then shape it into a great, big, wonderful ball of pastry dough. (Don’t overhandle.)

Admire it for a moment and think about how proud the little old church ladies are going to be.

And about how wonderful it is to live in a world that includes pie.

Then divide the dough into four equal portions.

Shape each portion into a ball; wrap with plastic and refrigerate for at least 15 minutes before using. Or, if you want to use it faster, stick it in the freezer for 5 minutes. (You can keep this pie crust dough in the refrigerator for a week before using, or in the freezer for a couple of months. It freezes well–place dough balls in sealed freezer bags for storage.)

To use, sprinkle some flour on waxed paper. Sprinkle some more flour on top of the pastry dough then roll out, adding more flour if necessary to keep it from sticking to your rolling pin. Place in a greased pie pan. I like to just up-end the rolled crust right off the waxed paper on top of the pie pan. Peel off the paper then crimp the edges.

For double-crust pie, repeat the same procedure, venting the top.

This recipe makes two 9-inch double-crust pies or four single-crust pies. This is a great pastry for tarts and pot pies, etc, as well as standard dessert pies.

Pie is a beautiful thing. Store-bought pie crust is no comparison to homemade, and this is the best pie pastry I’ve ever used. It’s so easy, it’s ridiculous, and it comes out perfect every time.

The little old church ladies have got your back.

Categories: Crusts, Desserts, Pastries, Pies

Submitted by: suzanne-mcminn on July 29, 2010


  1. kaiyazmom says:

    So, I am missing the cord to upload photos from my digital camera (I’m sure I’ll find it eventually). In the mean time, I wanted to say that I tried this crust recipe for Christmas dinner! My FIRST EVER “from scratch” pies (pumpkin…with fresh pumpkin puree) were a HUGE hit!

    The last two crusts were used a day or so later to make homemade strawberry pop-tarts for the kiddos! Our neighbor spent the night, and she isn’t quite as adventurous as my kids when it comes to all things cuisine, so this was an attempt to feed her something similar to what she eats in the morning. Thumbs up all around my table! I will definitely be using Suzanne’s recipe from now on! =)

  2. Fran Pyeatt says:

    Question: At what temp and for how long do you bake this pie crust when you need “one baked pie crust” for a recipe?

  3. Fran Pyeatt says:

    Never mind, I found another recipe that said 12 minutes at 450 degrees. Pie crust turned out great! And I now have prepared pie dough in the freezer! Thanks, Suzanne!

  4. E says:

    I just made this crust. It was the first time I ever made a crust from scratch and it was AMAZING! I thought, “Did some little old church lady sneak into my house when I wasn’t looking and switched out my crust for hers!? Because there’s no way I made something this good!”
    Is it blasphemous to say that this crust is better than my grandma’s? AND I MADE IT!!!
    ALSO…I was too lazy to go get the big gallon jug of white vinegar, so I used apple cider, because that little bottle was within arm’s reach. Next time (because there WILL be a next time!) I’ll use the regular stuff to see if it made a difference.
    AND FINALLY, I baked it at 475 for about 15 minutes. But I think that’s just how my oven works.

  5. gasmasher says:

    I made this crust last night for a curry chicken pot pie and it was delicious, tender and flaky. My wife absolutely loved the crust. The pie popped out of the pyrex dish after cooling for awhile with no problem.

    I rolled out the leftover dough and sprinkled with a lot of cinnamon and sugar. I baked it on the bottom rack for 10 minutes for dessert. Cover with sliced strawberries and a dribble of chocolate sauce.

  6. jojo says:

    I always have pie crust in the freezer using this recipe, you just cant imagine how handy it is for so many things, why would anyone want those ready made pie crust from the supermarket??

  7. Melinda says:

    I make this pie crust in batches of eight and put them in the freezer until needed. What convenience! I never could make pie before trying this crust as my crust was always like cardboard. I use it for pies, pop tarts, meat and fruit turnovers, breakfast pockets, and numerous other recipes. It really is an all purpose, delicious recipe!

  8. PaulaA says:

    Yep! This is THE pie crust recipe. I halved the recipe and used one for my first ever chicken pot pie (delish!) and put one in the freezer. I used lard, and used one quarter part whole wheat flour. I halved the egg and used the other half for egg wash. Did it all in the food processor, and it was perfect. I’ll be dreaming of the pie that gets the crust in the freezer, and you can bet I’ll be making the full recipe next time.

  9. phyllis55 says:

    I have made this recipe before. It’s so very simple and it’s nice to have ready made pie crusts at hand.
    And, talk about flaky. It rocks!

Add Your Thoughts


Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Filter by Categories
All Recipes
Appetizers & Snacks
Bean Soups
Beans, Grains & Rice
Boiling Water Bath
Bread Machine
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Coffee Cake
Cold Remedies
Cookery 101
Cookies & Bars
Cream Soups
Crock Pot
Cure & Smoke
Egg Dishes
Food Photography
Frostings & Icings
Fruit Breads
Fruit Cakes
Fruit Salads
Gift Basket Goodies
Goat Cheeses
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Homemade Cheese
How To
Ice Creams
Ingredients & Mixes
Jell-O Salads
Kitchen Gadgets
Lettuce & Greens
Main Dish
Meat Salads
Meet the Cook
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta Salads
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pizza Crusts
Potato Salads
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Side Dishes
Soft Cheeses
Soups & Stews
Special Diets
Special Occasions
Steam Juicer
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegetable Breads
Vegetable Salads
Wild Game
Yeast Breads

If you would like to help support the overhead costs of this website, you may donate. Thank you!

We Want to Meet You

Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.

Canning Tutorials

Recent Reviews and Comments

  • I tried to open my document for Cappuccino Marshmallows. I made them last year for a Xmas. Eve Party and several guests asked me for the recipe. They were fab. ...
    User AvatarBonny on Marshmallows
  • I have that exact same pasta maker! It's marvelous! I love that you can adjust the thickness by turning a couple of knobs. Enjoy!
    User Avatarfowlplayfun on My New Italian Kitchen
  • Faith, what a lovely tribute to your Dad! I decided to read your post because of the title, and the immediate recollection of my own Dad's 'favorite Thanksgiving Sandwich', which, ...
    User Avatarfieldfare on My Dad's Thanksgiving Sandwich
  • On so many levels, I consider this to be an absolutely wonderful post, and one that is so certain to influence my own Work, I know I will be mentioning ...
    User Avatarfieldfare on Quick, Easy Lunch for Company
  • I wrote the following in a note to Suzanne about this reference to the old, out-of-print book, when I was having difficulty signing up for this site, earlier today. Since ...
    User Avatarfieldfare on Cheesemaking Without Benefit of Mail Order
  • I had no idea that BBQ Rub was local. Not sure how old this thread is, but I just bought some of those pork steaks from the IGA here in ...
    User AvatarDaftHarlot on BBQ Rub
  • I have made this recipe quite a few times. I use whatever wine I have and it is good with any of it. I have even used dried mushrooms chopped ...
    User Avatarfemforrest on Dede's Golden Mushroom Soup
  • Hi from a Welsh lass living in Bulgaria. I've been canning for years but I seem to be having a problem with this one. I'm probably being extremely stupid! You ...
    User Avatarjobo123 on Canned Coleslaw?!
  • I have a question. The instructions say to bring to a boil. Do I need to add any water to the pot or just use what liquid there is from ...
    User AvatarCheryle on Condensed Tomato Soup for Canning
  • And for some reason I didn't see the responses above which give ideas. Thanks for those!!
    User AvatarCassie on Recipes Using Kefir
  • I recently started making kefir because I was told that it is good for dogs who are sick. I have my uncle's dog (uncle passed away)and he is skinny and ...
    User AvatarCassie on Recipes Using Kefir

Latest on the Forum

The Farmhouse Table

  • Anyone baking today ? by Staci Lynn
    Mixed Berry Cobbler - making do with what we have on hand, not wanting to go into town unless it's absolutely necessary. I hope everyone is doing well...
  • Anyone baking today ? by mamajhk
    While I am not planning on doing any baking today, I am staying in for the most part.  We have been for awhile.  Hubby and I are just getting over som...
  • Anyone baking today ? by Joelle
    Hello everyone. I hope everyone  is doing alright during this trying time.  We have not gone out for nearly a month now. I was I'll and diagnosed with...
  • What's on your kitchen table? by apilinariosilvia
    I have a Pizza Dough on my kitchen table right now and I am going to make a Chicago Pizza. I will be taking this recipe idea from ilFornino and also I...
  • What's for Dinner? by leandjean
    I used both the slow cooker and pressure cooker for dinner tonight.  I put pork country ribs in the slow cooker with an asian sauce.  Cooked rice in t...

The Canning Pot

  • Using Frozen Peaches by Junebug
    Hope somebody can give me some info.  I have several bags of frozen sugared peaches and am wondering if I can use them like can peaches.  Would I thaw...
  • What are you canning today? by Miss Judy
    Made some strawberry/cranberry jam last week from Florida strawberries and frozen cranberries. I am planning on making some apple pie jam today if my...
  • What are you canning today? by TonnyFillet
    brookdale said Just finished canning 4 jars of apple jelly made with organic apple juice from the store. Jam  and apple butter are the only things I h...
  • What are you canning today? by brookdale
    Just finished canning 4 jars of apple jelly made with organic apple juice from the store. Jam  and apple butter are the only things I have canned. Sti...
  • What are you canning today? by TerryMcC
    Tried something new, just got done canning 6 qts. of French onion soup.  Now on a cold winter day all I have to do is open a jar, heat it up top with...

Thanks for being part of our community!