Mom’s Fail Proof Magic Pie Crust

Mom's Easy Fail-Proof Magic Pie Crust
This is an old recipe passed down from my Grandma to my mother and finally on to me. I’m working hard at teaching the girls how to use it, so here is my Mom’s Fail Proof Magic Pie Crust.

How Long Can You Freeze Pie Dough?

You can freeze pie dough for up to 3 months.

Wrap it in plastic wrap and then put the wrapped dough in a heavy duty freezer bag.

Thaw it in the refrigerator and then roll it out while it is still cold.


What Makes Pie Dough Tough?

Too much water will make pie dough sticky, and that results in a tough pie crust.

Over-mixing the dough will make pie crust tough.

Pie dough should be mixed just until the ingredients will hold together when squeezed.

Do not kneed pie dough.

Why Does Pie Crust Crumble?

If you are trying to roll out your dough and it’s crumbly, then it is too dry. Sprinkle it with some cold water to help the dough hold together better. Integrate the water into the dough handling it as little as possible. Add more sprinkles of water if needed.


Mom’s Fail Proof Magic Pie Crust

Mom's Easy Fail-Proof Magic Pie Crust
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Mom's Fail Proof Magic Pie Crust

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: 500+ Best Dessert Recipes
Keyword: dessert, pie, pie crust, recipe
Servings: 2 crusts
Calories: 370kcal
Author: Sweet Basil


  • 3 Cup flour
  • 1 1/4 Cup shortening chilled
  • 1 teaspoon salt
  • 1 egg
  • 1 Tablespoon vinegar
  • Ice Cubes
  • cold water


  • Cut together the flour, salt and crisco until it looks like corn meal.
  • Then, in a 1 cup measuring cup, combine 1 egg (slightly beaten), and vinegar.
  • Add a couple of ice cubes up to 3 or 4 to another cup, add 1/2 cup full of water, and let the water get really cold, remove the ice cubes and add 1/2 cup water to the egg and vinegar.
  • Combine the wet and dry ingredients & stir with a fork until combined.
  • Then use your hands to divide into two dough balls and wrap one in saran wrap and a plastic freezer bag to freeze for future use.
  • Roll the other ball out. Once it is rolled out to the right size, I like to fold it in half and then in half the other way. Then you can pick it up & put it in the pie dish, and unfold it.
  • Trim the edges to a uniform length, slightly larger than the pie dish.
  • Pinch the dough between your fingers to form a zig-zag.
  • Use a fork to poke holes throughout the bottom and sides of the crust.
  • Bake according the directions for your particular pie.
  • For a blind crust 375 degrees for 15-20 minutes.


Serving: 1g | Calories: 370kcal | Carbohydrates: 28g | Protein: 4g | Cholesterol: 18mg | Fiber: 1g | Sugar: 0.1g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!
ooking for a no fail pie crust-have no fear! This recipe was passed down from my mom and it is the best Magic Pie Crust out there.

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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7 comments on “Mom’s Fail Proof Magic Pie Crust”

  1. Please review nutritional data.  Is what is listed for the entire pie crust?  What is the data for one serving?

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  3. Is the second half for the top of the pie if you needed it then?

  4. Sorry but I don’t think this recipe is complete – seems to be MISSING info.

    The instructions for 1. say… cut together until it looks like corn meal.

    Might want to check this out … 🙂

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