If you are looking for the perfect, easy pie crust to have on hand, this is the recipe for you. My mom is known for her pies so you are in for a treat to watch her demonstrate how she prepares the perfect pie crust. She also shows you a few secret tips that you may not know about.

Here is her Apple Pie Recipe.

Author: Annie McDaniel

Mom's No-Fail Pie Crust

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Our favorite no-fail pie crust that makes consistent, flaky pie dough every time.

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 1/2 cups butter flavored Crisco
1 tablespoon apple cider vinegar
1 egg
3 tablespoons ice water

Instructions

Mix flour and salt together in a medium-sized bowl. Stir 2 to 3 times until combined.
Cut butter flavored Crisco into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture. The dough should look crumbly with pea-size pieces.
Whisk vinegar and egg together. Add to the flour, salt, and Crisco mixture.
Add 3 tablespoons of ice water. Continue mixing.
The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it's ready. If the dough falls apart add a small amount of water and continue until the dough comes together.
Remove dough from the bowl and place in a mound on a clean surface. If you're ready to use it, place it between two pieces of plastic and roll it out to the size needed. To save and use later, wrap each mound with plastic wrap and refrigerate for up to 2 days or freeze it for up to 3 months (just thaw it out overnight in the fridge before using).
Before baking, poke around the crust with a fork to prevent bubbling. For pies with a no-bake filling (like banana cream pie), bake at 375 for about 20 minutes or until golden brown.
PLEASE NOTE: THERE IS NO NEED TO BAKE THE CRUST FIRST IF YOU ARE ADDING A FILLING THAT NEEDS TO BE BAKED.