No Fail Pie Crust II Recipe -
No Fail Pie Crust II Recipe

No Fail Pie Crust II

Recipe by  

"This recipe is both tender and flaky, due to the addition of vinegar and lard."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 single crusts Change Servings


  1. In a large bowl, mix together flour, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
  2. In a small bowl, mix together water, egg, and vinegar. Pour into lard mixture and stir until dough is thoroughly moistened and forms a ball. Divide into 4 portions and wrap tightly. Use dough within three days or freeze.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 19, 2004

I bake pies weekly for a group of veterans, and I was curious about this crust. I have always made pie crust with just lard, flour, salt and water, like my mom did, so I tried this one day. The crust was a dream to roll out, but I was skeptical as to how much shrinkage there would be because the crust was so light and delicate. Well, I decided to bake two pie shells to see what happens. What happened was that I was pleasantly surprised. Wonderful tender, flaky crust and not much shrinkage at all. My guys said I outdid myself that week, so I guess this will become my crust of choice. Sorry mom! Hint: Shortening and butter are good for crusts, but lard can't be beat. And a little trick for those having tear problems. When you get the dough rolled to the desired thickness, lay your rolling pin on the edge of the dough farthest from you. Using a tender touch, roll the dough up over your rolling pin, then using your hands, not the handles, GENTLY roll the pin towards you rolling the dough over the pin. Put your pie pan directly behind the dough covered pin, and using both hands lift the pin and dough onto your pan, then roll away from you. Your dough will go into your pan beautifully, and your top crust will set perfectly.

Most Helpful Critical Review
May 29, 2007

I'm not sure why mine was so different. I've never had a problem with a crust, but I haven't found a recipe I love either. This one though, was by far the worst for me. It was entirely too mushy. I ended up adding another 1/2 cup to a full cup afterward just to make it hold. Also quite a bit of shrinkage and there was something very unpleasant for me about the scent of the lard, which remained slightly even after baking. Not a winner for me.

Mar 04, 2008

This is the best recipe ever... it is the same one my grandma used to use and I was so glad I found it here! It rolls out beautifully and is almost impossible to goof up! The crust is extremely tender & flaky... many have raved over this!

Nov 13, 2002

My grandma always told me practice makes perfect when it comes to most things especially pie crust, but I could not master a good pie crust, so it seemed. I doubled this recipe and made 3 pies over 4th of July and everyone raved about the pies and especially the crust! Tender and very flaky, they melt in your mouth. Thank you! I had plenty of dough left over to cut into strips and some I salted the others I put cinnamon and sugar on and baked to perfection! Thanks again.

Jan 17, 2004

This was my first attempt at a home made crust. Thank you Molly. I used Crisco's butter flavored shortening for the lard. ~kim

Aug 29, 2002

I doubled this recipe and made several pies for a meeting I had. This was my FIRST TIME making pie crusts and it turned out wonderfully. No fail, even for me!

May 08, 2004

Do NOT substitute anything in this recipe, it's perfect as is! This is the crust my Mom was famous for...I knew it the second I tasted it. I haven't made a pie in years, and for me it is difficult to work with pie crusts anyway, especially one so flaky. If you are having problems with it tearing like I was, roll it out on a piece of wax helps with handling. This is the flakiest, melt in your mouth pie crust ever...even if my meringue didn't turn out, at least my crust did!!!

Apr 29, 2008

My Sister-in-law gave me this recipe about a year ago.It always turns out. I make it often for Chicken Pot Pie, my family fights over the corner pieces so they can have the crust.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 156 kcal
  • 8%
  • Carbohydrates
  • 12 g
  • 4%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 163 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Best Ever Pie Crust

Watch how to make this easy, can’t-fail pie crust recipe.

How to Make Pie Crust

Watch how to make a flaky homemade pie crust in seven easy steps.

Basic Flaky Pie Crust

This from-scratch pie crust is easy and foolproof.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States