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.

How to Blind Bake and Avoid a Soggy Pie Crust

The best ways to avoid a soggy pie crust are to blind bake with both a docking and weights method followed by an egg wash and further baking. For all the details, head to our lemon meringue pie recipe.

Mom’s Fail Proof Magic Pie Crust

Mom's Fail Proof Magic Pie Crust

3.79 from 19 votes
Servings: 2 crusts
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes


  • 3 Cup Flour
  • 1 teaspoon Salt
  • 1 1/4 Cup Shortening, chilled
  • 1 Egg
  • 1 Tablespoon Vinegar
  • Ice Cubes
  • Cold Water


  • Cut together the flour, salt and crisco until it looks like corn meal.
    3 Cup Flour, 1 teaspoon Salt, 1 1/4 Cup Shortening
  • Then, in a 1 cup measuring cup, combine 1 egg (slightly beaten), and vinegar.
    1 Egg, 1 Tablespoon 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.
    Ice Cubes, Cold Water
  • 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. *See notes below for instructions on blind baking a pie crust.


*How to Blind Bake a Pie Crust - head to our Lemon Meringue Pie post for all the details on blind baking a crust.


Serving: 1gCalories: 1848kcalCarbohydrates: 143gProtein: 22gFat: 132gSaturated Fat: 33gPolyunsaturated Fat: 37gMonounsaturated Fat: 54gTrans Fat: 17gCholesterol: 82mgSodium: 1203mgPotassium: 231mgFiber: 5gSugar: 1gVitamin A: 119IUCalcium: 43mgIron: 9mg
Author: Sweet Basil
Course: 500+ Best Dessert Recipes

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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.