A fresh, warm, and crispy pie crust is arguable one of, if not the best, parts of a pie! Use this easy-to-make Amish Never Fail Pie Crust recipe, and it will never cease to impress you, whether you’re making a hot or cold pie!

You can use this pie crust to make your favorite, mouthwatering desserts or dishes! Do you want to make a delicious, savory chicken pot pie or tomato pie for dinner? This flaky crust is a must-try! Need something sweet and tasty for dessert? This crust will compliment any sweet filling you can think of; go nuts!

As Easy As Pie!

This pie crust recipe only has 7 basic ingredients; It takes just 20 minutes to prepare and 12 minutes to bake! The method used to make the crust is so simple, even a beginner chef could make it without any issues!


Versatile Crust!

Do you need a pie crust that you can use for both a main dish and dessert? Well, look no further! This delightful crust does it all, and then some! Make savory and sweet pie all with this one crust, and you’ll have dinner and dessert covered in one go!


How To Serve This Crust?

This pie crust can be served either hot or cold depending on the recipe that you decide to use. For a pie with a cold filling, you can have it chilled, while a pastry with a hot filling may require the pie to be served warm or at room temperature.


Serving Size

This recipe will yield (2) 9-inch pie crust (2 open crust pies) or 1 pie with a top and bottom crust. From the 2 pie crust, you can get 24 slices of pie or 12 slices per crust. Incorporate this crust into your recipe, and you are golden!


Equipment Needed

Food Processor– Use a standard-sized food processor or stand mixer to combine the dough ingredients.

Bowl– You’ll need at least 2 bowls. One small and the other large.

Wooden Spoon– Use a regular wooden spoon to stir the crust ingredients into a dough.

Rolling Pin– Use this to roll the dough into flat.

Whisk– Use a standard wire or plastic whisk to beat the egg.


Main Ingredients Of This Dish

Egg– I used one beaten egg in the recipe. 

Shortening– I used the Crisco brand of shortening but feel free to use whatever brand you have available.

Vinegar I used 1 tablespoon of distilled vinegar or white vinegar.



Shortening– If you’re short on shortening, You can use an equal amount of either butter or margarine to replace it.

Vinegar– Don’t have any distilled vinegar? No worries, apple cider vinegar will do the trick! Use in a 1:1 ratio.


All The Ingredients

  • Flour– Combined with sugar and salt.
  • Sugar– Gives the crust a hint of sweetness and color.
  • Salt– Enhances the flavor of the dough.
  • Shortening– Gives moisture and texture to the crust.
  • Egg– Acts as an emulsifier in the dough.
  • Vinegar– Combined with the egg and water, then mixed into the dough.
  • Water– Adds moisture to the dough.


How Did We Make It?

  1. Combine the flour, sugar, and salt in a food processor, then add the shortening until the ingredients form pea-sized crumbs.
  2. Transfer to a large bowl and use a wooden spoon to combine the crumbs into a dough.
  3. Make a combination of the water, vinegar, and egg and pour it onto the dough.
  4. Mix until the dough has a sticky texture. Wrap in plastic and chill for at least 60 minutes before rolling and baking.
  5. To make a pie with a hot filling, transfer the dough to a floured surface and cut it in two. Roll one half of the dough to a 1/4 inch thick disk, and fit it into a pie dish. Use the other half of the dough as a top crust or a second pie.
  6. For a cold pie, place the dough on a flour-dusted counter, cut in half, flatten to 1/4 inch thickness, and place it into a 9-inch pie dish.
  7. Place a sheet of foil in the raw crust with uncooked beans and bake on the lowest tier of the oven for about 30 minutes. Remove the foil and beans, bake for another 10-12 minutes, then use it according to the recipe—store leftovers in the fridge.


Why Chill The Dough?

Once we made the dough, I covered it in plastic wrap and refrigerated it for about an hour; this gave the fats in the dough time to solidify and firm up. It would be best if you kept the dough cold to prevent the fats from melting and seeping through, as this makes the crust soggy and oily.


Make By Hand

I used a food processor to combine the crust ingredients for this recipe, but you can also use the electric mixer for this. If you don’t have access to any of these two, a third option is to mix the dough by hand. 


How To Store This Pie Crust

To store this pie crust, allow it to cool after being baked, cover it in foil, place it in a freezer-safe bag, label, and freeze. This way, the pie will keep for up to a month; once you’re ready to use it, pop it in the fridge overnight to thaw.


This pie crust is simple to make, budget-friendly yields plenty for your friends and family t share, and is flaky and delicious! It’s perfect for savory dinner pies, but you can also use it with sweet fillings for a toothsome dessert after meals or a tasty indulgent snack!  

Amish Never Fail Pie Crust

Yield: 12 Servings
Prep Time: 20 minutes
Cook Time: 12 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours 2 minutes

This pie crust never fails to yield wonderful and tasty results whether you're making a hot or cold pie!


  • 4 cups all-purpose flour
  • 1 1/2 tsp salt
  • 1 tbs white sugar
  • 1 1/2 cup shortening (cubed)
  • 1 egg (beaten)
  • 1/2 cup water
  • 1 tbs vinegar


  1. Using a food processor, mix the flour, sugar, and salt until blended, then add the shortening, and blend until the mixture forms crumbs.
  2. Place the crumb mixture into a bowl and use a wooden spoon to compress it into a dough.
  3. Combine the egg, vinegar, and water, then pour the mixture over the dough and stir until it becomes a sticky dough.
  4. Cover the dough in cling wrap and refrigerate for at least an hour to firm up.
  5. If you're using this crust for a pie with hot filling, transfer to a floured surface, divide into 2 equal pieces, and roll one piece into a quarter-inch thick disk.
  6. Tuck the dough into a 9-inch pie pan and bake according to your recipe. If it's a covered pie, repeat the process with the second half and cover the pie, otherwise, wrap it in plastic and refrigerate.
  7. To make a cold pie, place the oven rack to the lowest position and preheat the oven to 375 degrees. Place the dough on a floured surface and cut it in half.
  8. Roll to quarter-inch thickness, transfer to a 9-inch pie dish, and place a foil sheet into the crust's bottom with some uncooked rice or beans on top.
  9. Blind bake for 25 minutes to half an hour, remove the tin foil, and bake for another 10-12 minutes or until golden. Use according to your cold pie recipe.

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