Never Fail Pie Crust

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READY IN: 15mins
Recipe by Chef KS Arsenault

This is my never fail pie crust recipe. My mom taught it too my when I was in junior high and I have used it so much that I know it by heart. I get rave reviews every time I use it. Oh yea, this recipe is for a 9 inch double crust pie.

Ingredients Nutrition


  1. Mix flour and salt in a bowl. Cut in shortening until lumps are pea-sized.
  2. Add water one tablespoon at a time. Only use as much water as is necessary. Dough should not be sticky, but shouldn't crumble apart either.
  3. Don't handle the dough too much -- remember the more you handle pastry crust, the less flaky it will be.
  4. Roll out dough to desired size and thickness. I recommend doing this between sheets of waxed paper, because you won't add extra flour to the dough.
  5. After the dough is in the pan, poke with fork and dab with butter. For the top crust, sprinkle liberaly with sugar over the butter.

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