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Thanksgiving Countdown Day 9: Pie Crust

My never fail pie crust takes the worry out of baking for Thanksgiving.

There’s something magical about homemade pies, especially when you have a crust that never lets you down. Today, I’m thrilled to share my Never Fail Pie crust recipe with you. Trust me, this recipe is a game-changer – easy enough for beginners and so reliable that you’ll want to make pies more often! (this post contains affiliate links-I had to share the nicest lard!)

Why You’ll Love This Recipe:

  1. Foolproof: This crust is forgiving, making it perfect for bakers at any skill level.
  2. Versatile: Ideal for sweet and savory pies. Just omit the sugar for recipes like pot pies.
  3. Make-Ahead Friendly: You can easily freeze the dough for future baking adventures.


  • 4 cups all-purpose flour (pastry flour works great too)
  • 1 Tbsp sugar (optional for savory pies)
  • 2 tsp salt
  • 1 3/4 cup lard (or shortening)
  • 1 egg
  • 1 Tbsp apple cider vinegar
  • 1/2 cup milk


  1. Mix flour, sugar, and salt in a deep bowl.
  2. Cut in lard or shortening until the mixture becomes grainy.
  3. In another bowl, beat the egg, then add vinegar and milk.
  4. Combine wet and dry ingredients until a workable dough forms.
  5. Turn out the dough onto a floured surface, gently folding to even out moisture.
  6. Divide into 5 equal pieces for your pie crusts. Use immediately or freeze!

Pro Tips:

  • Don’t stress about over-kneading. This dough is resilient!
  • Double the recipe for five double-crust pies.
  • Store dough balls in a gallon ziplock bag in the freezer.

With this Never Fail Piecrust, your pies will not only taste fantastic but also look professionally made. Whether it’s a classic apple pie, a savory chicken pot pie, or something more adventurous, this crust is your trusty companion in the kitchen.

So, roll up your sleeves, grab your rolling pin, and let’s make some pies that’ll make your heart (and stomach) happy!

Did you miss any of the Countdown? Here you go:

Day 10

Day 11

Day 12

Day 13

Day 14

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