Amish Never Fail Pie Crust Recipe

Why This Crust Never Fails

Some recipes are like old friends. You can always count on them. This pie crust is one of those. It comes from Amish kitchens, where good food is a way of life.

The secret is in the ingredients. The vinegar makes the dough so tender. The egg helps it hold together. I have never had this crust tear on me. That is why it is called “never fail.” It is a wonderful feeling.

A Little Story From My Kitchen

I taught my grandson to make this crust. He was nervous. He thought pie dough was too hard. We mixed it together, and his hands were sticky. He laughed.

When it came out of the fridge, it rolled out perfectly. His face lit up. He made a beautiful apple pie. Now he asks to make it every fall. That is the magic of a reliable recipe. It builds confidence.

How to Make It Your Own

The instructions are simple. Pulse your dry stuff in the food processor. Then add the shortening. Pea-sized crumbs are what you want. See? Easy.

Then mix the wet stuff in a bowl. Pour it over your crumbs. Stir until it just comes together. Do not over-mix. The dough will be sticky, and that is okay. Wrap it up and let it rest in the cold. Patience makes a flaky crust.

Hot Pie or Cold Pie?

This dough works for both. For a hot pie, like apple or cherry, just roll and fill. Bake it right along with the juicy filling. The crust will get golden and flaky.

For a cold pie, like lemon meringue, you bake the shell first. You use weights so it does not puff up. Fun fact: You can use dried beans as pie weights. Then you can cook and eat them later! Do you prefer fruit pies or creamy, chilled ones?

Why This All Matters

First, making something by hand matters. It connects you to your food. You know every ingredient that goes in. That is a gift to your family.

Second, a good crust is the foundation. A great filling deserves a great home. This crust is that home. It is sturdy but tender. It holds memories in every flaky layer.

Let’s Chat About Pie

I would love to hear from you. What is the first pie you ever remember eating? Was it at a holiday or just a regular Tuesday? Tell me about it.

Also, what is your biggest worry when making pie crust? Is it the rolling or the transferring? Maybe we can solve it together. Share your thoughts with me.

Ingredients:

Ingredient	Amount	Notes
all-purpose flour	4 cups
granulated sugar	1 tablespoon
kosher salt	1 ½ teaspoons
vegetable shortening	1 ½ cups	cubed
large egg	1	beaten and room temperature
distilled vinegar	1 tablespoon
water	½ cup	room temperature

My Amish Friend’s “Never Fail” Pie Crust

Hello, my dear. Come sit at the table. I want to tell you about my friend, Anna. She was Amish. She taught me this pie crust recipe years ago. I still laugh at that name. “Never Fail.” She promised it would always work for me. And you know what? It really does. The secret is a little vinegar and an egg. They make the dough so forgiving. It rolls out beautifully every single time. Doesn’t that sound like magic?

Let’s make it together. You’ll need your food processor. It makes this so quick. But you can use a pastry cutter and your hands, too. I sometimes do that. It feels nice. Just pulse your flour, sugar, and salt together first. Then add the cold shortening. You want little pea-sized crumbs. It should look like coarse sand. (A hard-learned tip: Keep your shortening cold! I pop the cubed pieces in the freezer for 10 minutes first.)

Now, here are the special steps. Be gentle, like you’re tucking in a baby.

• Step 1: Move your crumbly dough to a big mixing bowl. Use a wooden spoon. I love the sound it makes against the bowl. It’s a cozy sound. In a small bowl, whisk your egg, vinegar, and water. Pour it right over the flour mixture.
• Step 2: Stir it all together with your spoon. The dough will look a bit shaggy and sticky. That’s perfect! Don’t worry. This is where the “never fail” part starts. Just mix until no dry spots remain. Quick quiz: What two special ingredients make this dough so forgiving? Share below!
• Step 3: Gather the dough into a ball. Wrap it tightly in plastic wrap. Now, patience is key. Let it rest in the fridge for at least an hour. This lets the flour relax. It makes rolling so much easier. I use this time to sip tea and dream of fillings.
• Step 4: Time to roll! Flour your surface and rolling pin generously. Divide your dough in half. Roll one half out to about ¼-inch thick. Gently lift it and lay it in your pie dish. Doesn’t that smell amazing? Like butter and promise. For a baked filling, just add your filling and bake. For a cold pie, like lemon meringue, you bake the shell first.
• Step 5: For a pre-baked shell, prick the dough with a fork. Line it with foil and add pie weights. I use dried beans from my pantry. Bake until golden. Let it cool completely before adding a cold filling. Any extra dough keeps in the fridge for days. I sometimes make little jam tarts with the scraps.

Prep Time: 20 minutes
Total Time: About 2 hours (with chilling)
Yield: 2 pie crusts (for a double-crust or two single pies)
Category: Dessert, Baking

Three Fun Twists on a Classic Crust

This crust is a wonderful blank canvas. You can dress it up so easily. Here are three of my favorite little twists. They make every pie feel special.

• Sweet & Spicy: Add a teaspoon of cinnamon to the dry ingredients. Perfect for an apple pie. It fills the whole kitchen with warmth.
• Herb Garden: Mix two tablespoons of fresh, chopped thyme into the flour. Use this for a savory chicken pot pie. It’s so comforting.
• Citrus Zing: Add the zest of one lemon or orange to the dough. This is lovely with a summer berry filling. It tastes like sunshine.

Which one would you try first? Comment below!

Serving It Up With Style

A beautiful pie deserves a beautiful presentation. For a fruit pie, I love a big scoop of vanilla ice cream. It melts into the warm filling. For a cream pie, a mountain of whipped cream is a must. Top it with a sprinkle of nutmeg or chocolate shavings. Serve slices on pretty plates. It makes dessert feel like a celebration.

What to drink? For the grown-ups, a small glass of sweet dessert wine pairs beautifully. It sips like honey. For everyone, a tall glass of cold milk is the classic choice. Or try sparkling apple cider. The bubbles are so fun. Which would you choose tonight?

Keeping Your Pie Crust Perfect

This dough is a dream to store. Wrap unused dough tightly in plastic. It keeps in the fridge for three days. You can also freeze it for three months. Just thaw it in the fridge overnight.

I love making a double batch. I freeze half for a future pie. It makes a busy day feel simpler. A ready crust is a gift to yourself.

I once baked a shell for a custard pie. It was a bit soggy. Now I always use pie weights for cold pies. A crisp crust makes every bite better. Have you ever tried storing it this way? Share below!

Fixing Common Pie Crust Troubles

Is your dough too sticky? Just add a little more flour. Sprinkle it on your hands and rolling pin. I remember when my dough stuck to everything. A light dusting fixes it right up.

Does the crust shrink in the pan? Make sure you chill it well. A cold crust holds its shape. This matters for a pretty, professional-looking pie.

Is the bottom crust soggy? Always use weights for a pre-baked shell. This creates a strong barrier. A crisp crust improves the whole pie’s texture. Which of these problems have you run into before?

Your Pie Crust Questions, Answered

From My Kitchen to Yours

I hope this recipe becomes a friend in your kitchen. It has been in mine for years. Nothing beats the smell of a baking pie. It fills a home with love and warmth.

I would love to see your creations. Share a photo of your beautiful pie. Have you tried this recipe? Tag us on Pinterest! Let’s fill the world with homemade goodness, one crust at a time.

Happy cooking!
—Grace Ellington.