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This recipe from my nana is over 100 years old and it’s seriously no fail! Best ever recipe!

Grandma’s No-Fail Pie Crust Recipe: A Timeless Family Tradition


Grandma’s No-Fail Pie Crust recipe holds a special place in our family’s culinary heritage, cherished and passed down through generations. With over a century of history, this buttery, flaky crust is not just a recipe; it’s a legacy of love and tradition. Whether for holiday feasts, celebrations, or everyday indulgence, this pie crust is a must-have in every baker’s repertoire.

Versatile and Delicious:

The versatility of Grandma’s No-Fail Pie Crust knows no bounds. From sweet to savory, this adaptable crust can be used to create a wide array of delectable pies. Fill it with luscious fruit fillings like peach, apple, or cherry, and top it with a dollop of vanilla ice cream or whipped cream for a heavenly dessert. Alternatively, explore savory options by making pot pies, quiches, or a mouthwatering chicken and mushroom pie. Pair these savory delights with tangy gravy and a crisp salad for a satisfying meal.

Baking Grandma’s Pie Crust:


  • 4 cups all-purpose flour
  • 1 ½ cups shortening
  • ½ cup water
  • 3 tbsp granulated sugar
  • 1 egg
  • 2 tsp salt


  1. In a large bowl, combine flour, salt, and sugar.
  2. Cut in shortening until the mixture resembles coarse crumbs.
  3. In a separate small bowl, whisk together water and beaten egg.
  4. Gradually add the egg mixture to the flour mixture, stirring until a dough forms.
  5. Divide the dough into four equal portions, wrap each in plastic wrap, and refrigerate until ready to use.
  6. On a floured surface, roll out the chilled dough to fit your pie pan.
  7. Fill the crust with your desired pie filling and follow the baking instructions for your chosen recipe.

Tips for Success:

  • Ensure all ingredients are cold for a flakier crust. Chill the shortening and water before use.
  • Handle the dough gently to avoid overworking, which can result in a tough crust.
  • For a golden finish, brush the top of the crust with an egg wash before baking.
  • Experiment with different fillings and spices to customize your pies according to your taste preferences.


Q: Can I use butter instead of shortening?
A: While shortening yields a flakier crust, you can substitute cold butter for a slightly different flavor and texture.

Q: How long can I store the dough in the refrigerator?
A: The dough can be refrigerated for up to 2 days before use. Alternatively, freeze the wrapped dough for up to 3 months.

Q: Can I pre-bake the crust for a custard pie?
A: Yes, pre-bake the crust (blind bake) at 375°F for 10-12 minutes before adding the custard filling.

Q: Can I make mini pies with this recipe?
A: Absolutely! Divide the dough into smaller portions and adjust the baking time accordingly.


Crafting pies with Grandma’s No-Fail Pie Crust brings joy, nostalgia, and a sense of connection to our family’s heritage. As you roll out the dough and fill it with your favorite ingredients, you’re not just making dessert—you’re creating memories that will last a lifetime. So gather your loved ones, embrace the tradition, and savor the delicious results of Grandma’s timeless recipe.