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Mom’s Never-Fail Pie Crust – My P31 Home
Chantelle's Kitchen,  Desserts,  Recipes

Mom’s Never-Fail Pie Crust

Recipe by Chantelle Fehr

Yields 4 single layer pies or 2 double layer pies


  • 5 c. Flour
  • ½ tsp. Baking Powder
  • 1 tsp. Salt
  • 3 Tbsp. Sugar or 2 Tbsp. Brown Sugar (I always use Brown Sugar)
  • 1 lb Lard
  • 1 Egg, slightly beaten
  • 1 Tbsp. Vinegar
  • Cold Water


  1. Mix Dry ingredients
  2. Cut lard into dry ingredients
  3. In a 1c. Glass measuring cup, crack egg and slightly beat.  Add vinegar and mix. Add cold water into the mixture in a measuring cup until it measures 3/4c.
  4. Add wet ingredients into dry and mix. To fully incorporate all ingredients, turn the bowl onto the counter and work until just formed.
  5. Cut dough into 4 and form into discs. Wrap each in plastic wrap to keep moist. This dough can be used immediately, kept in the fridge for up to 2 days or frozen up to 3 months. (Just let defrost in the fridge overnight).

Rolling Out the Dough:

  1. If your dough is cold, let sit at room temperature for 15 minutes.
  2. Lightly flour your work surface, place dough on a floured surface and lightly flour the top of the dough. Using your rolling pin, roll out dough to a 12-14 inch circle, about 1/8” thick. As you go check that dough is not sticking to your work surface, add a little bit of flour if necessary.
  1. Check your size of circle by inverting your pie plate over your rolled out dough.  You are looking for a 1-inch edge around your pie dish. Trim if necessary. To transfer dough to your pie dish, start at 1 end placing your rolling pin on the dough, roll dough onto the rolling pin. Then unroll onto your pie plate.
  2. Gently press your dough into your dish so that you have lined your bottom and sides. Try not to pull or stretch the dough too much. Then, using a paring knife or pair of kitchen shears to trim your dough to within roughly 1/2inch of the pie plate. (Maybe a bit more if you like a bigger edge on your pie).
  3. Fold your edge underneath itself so it gives a thicker border. Crimp edges by pressing your finger of one hand against the dough from inside the dish while pressing with two knuckles of your other hand from the outside of the dish.
  4. Refrigerate dough for 30mins or freeze for 10 mins before baking.

If making a double crust pie, do not crimp edges yet. Roll out the second dough disc, fill your pie then place the second rolled out dough on top. Trim edges, then crimp.

How to Pre-Bake a Single Layer Pie Crust – (Cream pies, custards and quiches, etc.)

  1. Heat the oven to 400 degrees F.
  2. Pierce bottom of dough with a fork (this is to prevent air pockets or bubbles from forming while baking)
  3. Line the crust with parchment paper, then fill with dried rice, beans or pie weights.
  4. Place pie crust into a preheated oven, reduce oven temperature to 375 degrees F. Bake for 20-25 minutes or until the sides are just beginning to turn colour.
  5. Carefully remove your parchment paper with rice, beans or pie weights. Place the crust back into the oven for an additional 5-10mins until the inside becomes a light golden colour.  
  6. Cool crust completely before filling.

How to Bake a Double Crust Pie

Oven temperature and bake time for double crust pies will vary depending on the pie recipe you plan to follow. As an example, we set our oven to 350 degrees Fahrenheit for our Apple Crumble Pie. Just before baking, make egg wash by whisking egg yolk and cream together in a small bowl. Use a pastry brush to brush over the top crust. Then, sprinkle with 1 tablespoon of sugar. Then, cut 3 to 4 slits in top of pie. Bake as directed by the specific instructions on your recipe.

About the Author:

Chantelle and her husband Michael have been together for 17 years, and have 5 wonderful, crazy kids! While Mike works outside the home, Chantelle’s a full time stay-at-home mom, embracing her role as a homemaker.

With five kids on a single income, she does her best to cut costs by baking, cooking, and creating most things by hand.

How much does she love baking? Well, let’s put it this way, she buys her flour and sugar in bulk and yet she’s still running out all the time!

Click here to find Chantelle’s recipes

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Instagram: @MyP31Kitchen


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