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Mom’s Fail Proof Magic Pie Crust

10 Reviews
Mom's Easy Fail-Proof Magic Pie Crust ohsweetbasil.com
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.

How to Blind Bake a Pie Crust

Refrigerate the crust for at least 30 minutes after shaping it in the pie plate. It can be refrigerated for up to overnight wrapped in plastic wrap if you need. 

Bake at 375 degrees F with pie weights for 15 minutes.

You can also freeze the crust then thaw in the fridge for 2 hours before baking.

Mom’s Fail Proof Magic Pie Crust

Raised in the Kitchen - Carrian Cheney

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Mom's Easy Fail-Proof Magic Pie Crust ohsweetbasil.com

Mom's Fail Proof Magic Pie Crust

3.7 from 10 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2 crusts


  • 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.
Nutrition Facts
Mom's Fail Proof Magic Pie Crust
Amount Per Serving (1 g)
Calories 370
% Daily Value*
Cholesterol 18mg6%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 0.1g0%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


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

    • Reply
  • Is the second half for the top of the pie if you needed it then?

    • Reply
    • Yes, though I often just freeze it as I don’t make as many double crust pies as I could

      • Reply
      • Hi. I followed this recipe exactly and wound up getting probably enough for 3 bottom pie crusts. Also, it baked …fluffy? More like a biscuit or a cobbler crust than anything else. It was much enjoyed but definitely not a typical pie crust. The vinegar + egg really made this fluff up. I used White Lily flour – I’m wondering if your recipe is based on a harder flour that isn’t so fluffy?

  • 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 … 🙂

    • Reply
    • phew! Thank you. I edited last week and it must have not saved the new version. It’s back up now!

      • Reply

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