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Never, Never Fail Pie Pastry

"There is no fear of over-kneading this pastry."
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servings 355 cals
Original recipe yields 8 servings (1 double crust)


  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
  2. In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.

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Read all reviews 80
  1. 93 Ratings

Most helpful positive review

For the first time in years, here is a pastry recipe I really like. The pastry needs to be worked with at room temp--if you refrigerate it for later, leave it out on the counter for a while to b...

Most helpful critical review

We did not like this recipe at all. After many years of using the same never fail pie pastry recipe I decided to compare mine to another "never fail pastry". It didn't occur to me until after th...

Most helpful
Most positive
Least positive

For the first time in years, here is a pastry recipe I really like. The pastry needs to be worked with at room temp--if you refrigerate it for later, leave it out on the counter for a while to b...

Excellent recipe! The only change I made was that I substituted butter for the lard. It was so easy to roll out and it baked very nicely.

This pastry really lived up to its name today. I made it exactly by the recipe. It was a bit sticky, but, after it was chilled, I decided to roll it out between waxed paper. Great idea, or so...

This was my first attempt at baking. In fact just about anything I make is a first. I'm retired and just begining to learn the ropes. My wife still works so I try to fix her dinner when she g...

YES! This is the best ever pie crust! I have tried crusts, w/ butter, shortening,and oil. Lard is the key! This was so easy and it turned out awesome. I made it first w/ a chicken pot pie. ...

I will never use another pastry recipe again. This was great tasting, use to roll and flakey. I was worried at first b/c it was soo stickey I thought of adding more flour but after cooking I w...

I used butter instead of lard and it was perfect, very easy to work with. I put it in the fridge before rolling and it wasn't sticky at all. Maybe the difference is in the baking powder...

My sainted grandmother would have never made a pie crust without lard. She considered shortening new-fangled. She was well known for her pies and her boiled icings. I finally know what she mea...

I am truly amazed. The traditional tourtiere Christmas dinner became my responsibility this year but I very rarely make pastry. I man-handled the dough (I also omitted the sugar and vanilla) a...