No Fail Pie Crust Recipe

The No fail pie Crust recipe

Have you failed in making your own pie crust?

Are you afraid to try again? I have and I was for a long time. After a great lesson from some gals that used to run their own catering company I feel like I now have a great pie crust recipe that can’t fail! Plus they showed me how to make it pretty! This recipe is no-fail!  Muster up the courage to try again! I’ve made it easy for you by giving you a photo for each step.  You can find the written no-fail recipe and some pie crust recipe tips at the bottom of the post.

ingerdients for pie crust

step 1

add butter to flour

blend till butter and flour are coarse meal

add the water to pie crust

The No fail pie Crust recipe

The No fail pie Crust recipe

Here are some tips to keep in mind when making pie crust:

    • Keep the butter cold!  This is the secret to making the crust flaky
    • When rolling out the pie crust (I use a glass, I still don’t have a rolling pin) make sure you make it bigger than the pan so you can make a pretty crust.  They make these pie crust rolling mats with measurements on them to make it easy to know how big to roll out your crust.  I used to make fun of my mother in law for using this.  But now I eat my words.  They are great!
    • Here is a great video on how to roll and put a decorative edge on the crust.

  • And here is another video on more fancy edges if you’d like to kick it up a notch when you follow this pie crust recipe.

No Fail Pie Crust Recipe

No Fail Pie Crust Recipe


  • 2.5 cups all-purpose flour
  • 1tsp coarse salt
  • 1tsp sugar
  • 1 cup (2 sticks) chilled butter cut into pieces
  • 1/4 cup (up to 1/2 cup) ice water


  1. Place flour, salt, and sugar in the bowl of a food processor and process for a few seconds to combine.
  2. Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds.
  3. Add the ice water in a slow, steady stream, pouring it through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds.
  4. Turn the dough out onto a work surface.
  5. Divide in half and place on 2 separate sheets of plastic wrap.
  6. Flatten and form 2 disks.
  7. Wrap, and refrigerate at least 1 hour before using.
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I hope this was helpful information! Enjoy!

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  • Tara Ouellette Butterworth

    I’m going to try this for Thanksgiving! Thanks! It looks like the easiest crust recipe I’ve seen.

  • Aaminah Umm Musa

    what if you don’t have a food processor. I have a kitchenaid stand mixer can I use that?

    • Guest 3

      No the kitchenaid will not cut the butter in like you need and want for pie crust. Check out youtube…How to cut in butter….It will show you how to use two butter knives. It really is very easy, I have done this for years.

  • meriam

    i paste it to my blog- hope to use it one day

  • kay

    For those of us without gadgets, you have to cut in butter (I use 1/2 C. butter, 1/2 C. cold coconut oil–it’s hard like butter when it’s cold) with a pastry blender or 2 knives. Then you have to pour in small amounts of the water, toss with a fork, move it to the side, pour some more on the dry area, repeat.

  • gail bertrand-meir

    I will have to try this one. I will be cutting the fat with knives. ..

  • Jim

    Do you bake the pie shell at 425 for 10 to 15 minutes?

  • Lillian Lowry

    Can you bake pie shell at 425 for 10-15 Jim asked? I didn’t see your answer.

  • Stacy Snider

    if you add a tspoon full of apple cider vinegar it will make the crust flaky

  • Esther Bourget

    Is there a substitute for the butter? My husband has an allergy (anaphylaxis) to milk proteins and soy. Any help would be appreciated. Thank you!

    • Cheryl Malsch De Mars

      You can use lard or shortening, just make sure it’s very cold when adding to flour.

  • Anne Murrell

    I live in New Zealand and we get our butter in 500gram blocks, so how much is a stick of butter.

    • Leslie Pollard

      1/2 cup

  • Sherri Lyn

    I don’t have a food processor!!

    • Cheryl Malsch De Mars

      You can use two knives to cut in the butter and shortening, using a back and forth motion, or use a pastry blender. Add the water a tablespoon at a time stirring with a fork, until desired consistency.

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