Peggy's Foolproof Pie Crust

Total Time
20 mins
30 mins

This is the piecrust recipe that my daughter sent me for the Mile-High Cranberry Apple Pie. It makes a really tasty,kind of cookie-flakey crust. It's winning card is that it is never tough.Baking time is according to the pie you are making.

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  • 2 12 cups flour
  • 1 teaspoon salt
  • 12 cup shortening
  • 12 cup lard (I use butter) or 12 cup butter, chilled (I use butter)
  • 1 large egg, lightly beaten
  • 13 cup ice water
  • 1 tablespoon vinegar


  1. Cut shortening and lard into the flour and salt mixture until it is in a small pea sized lumps.
  2. Combine the egg, ice water,and vingar.
  3. Lightly fork into the flour/shortening mixture.
  4. Pat into two balls.
  5. Wrap in plastic wrap, and refrigerate for awhile.
  6. Roll out on a well floured surface.
  7. Makes 1 double pie crust or 2 single pie crust.
  8. Bake as directed for pie.