Crust (Never Fail)
A versatile and foolproof pie crust that yields tender, flaky results every time. Perfect for sweet or savory pies, this crust's rich flavor comes from lard and brown sugar, making it a favorite among bakers. Suitable for both novice and experienced cooks seeking reliable pastry dough.
Ingredients
Instructions
- Mix the flour, salt, brown sugar, and lard in a large pan until the mixture is crumbly.
- In a small cup, beat the egg and vinegar together. Fill the cup with milk to make one cup.
- Add the egg mixture to the flour mixture and mix until the dough will come off of your hands.
Tips & Substitutions
To ensure a flaky crust, handle the dough as little as possible. If you don't have lard, unsalted butter or shortening can be substituted, but the texture may vary slightly. For added flavor, consider mixing in a teaspoon of dried herbs or spices that complement your filling. This crust works wonderfully for both savory and sweet dishes.
Serving Suggestions
This versatile crust can be used for pies, quiches, or tarts. Serve it filled with fresh fruits for a sweet treat or hearty vegetables and cheeses for a savory dish. It pairs beautifully with Malakoff (Cool, Summer Dessert) for a delightful summer meal. Consider serving with a side salad for a complete dining experience.
Storage & Reheating
Store any leftover crust dough wrapped tightly in plastic wrap in the refrigerator for up to 3 days. To freeze, wrap it securely and place it in an airtight container for up to 3 months. When ready to use, thaw overnight in the refrigerator and roll out as needed.
Nutrition & Diet Analysis (per serving)
Each serving of Crust (Never Fail) contains roughly 2441 calories, with 24g protein, 287g carbohydrates, and 135g fat. It is an excellent source of calcium (59% of the Daily Value), protein (48% of the Daily Value), and iron (39% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1417mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour in place of bread flour. The crust may be slightly less chewy but will still be delicious and flaky. Just make sure to measure accurately and consider chilling your ingredients for the best results.
How can I prevent my crust from shrinking during baking?
To minimize shrinking, chill the dough thoroughly before rolling it out and avoid stretching it while fitting it into the pie dish. Additionally, using pie weights during blind baking can help maintain its shape. Make sure to let the dough rest after rolling it out for about 30 minutes before baking.
What can I do if my crust is too crumbly?
If your crust is too crumbly, it may need a bit more moisture. Gradually add a tablespoon of cold milk or water, mixing gently until the dough holds together. Be cautious not to overwork it; you want to maintain that flaky texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).