Don Christenson'S Never-Fail Pie Pastry
A flaky, versatile pie pastry made with lard, perfect for sweet and savory pies, suitable for bakers seeking a classic, fail-proof crust with rich flavor.
Ingredients
Instructions
- Put flour, salt, baking powder, and lard in a large bowl. Blend well with a pastry blender.
- Combine egg, vinegar, and enough cold water to make a cup.
- Stir the egg mixture into the flour mixture.
- Gather up the dough with hands; wrap and chill for easier handling.
- If well wrapped to prevent drying, this dough may be kept for several days.
- It also freezes well. Defrost it gradually, if frozen.
Tips & Substitutions
For a flakier crust, make sure your lard is very cold before mixing. If you don’t have lard, you can substitute with an equal amount of unsalted butter or a vegetable shortening. Mixing the dough just until combined helps to keep it tender; avoid overworking it. If you prefer a richer flavor, consider adding a teaspoon of sugar to the dry ingredients.
Serving Suggestions
This versatile pie pastry works well for sweet and savory pies alike. Fill it with your favorite fruit fillings or savory mixtures, such as chicken pot pie. It pairs beautifully with Johnnie'S Caramel Pecan Pie for dessert enthusiasts. Serve your pies warm with a scoop of ice cream or whipped cream for a delightful contrast in temperatures.
Storage & Reheating
Wrap the chilled dough tightly in plastic wrap and store it in the refrigerator for up to three days. If you need more time, freeze the wrapped dough for up to three months. To use frozen dough, allow it to defrost slowly in the refrigerator overnight before rolling it out. This ensures that it remains manageable and easy to work with.
Nutrition & Diet Analysis (per serving)
Each serving of Don Christenson'S Never-Fail Pie Pastry contains roughly 2277 calories, with 21g protein, 254g carbohydrates, and 133g fat. It is an excellent source of calcium (59% of the Daily Value), protein (43% of the Daily Value), and potassium (35% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1461mg per serving (64% 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, all-purpose flour is a suitable substitute for bread flour in this recipe. It will still yield a tender and flaky crust, though bread flour might provide a slightly chewier texture due to its higher protein content. Just ensure to measure accurately for the best results.
What should I do if my dough is too dry?
If your dough turns out too dry, gradually add more cold water, one tablespoon at a time, until it reaches the desired consistency. Be careful not to add too much at once, as this can lead to a tough pastry. Mixing gently will help maintain its flakiness.
How can I prevent my pie from getting soggy?
To prevent a soggy bottom, consider blind baking your crust before adding the filling. This involves pre-baking the crust for about 10-15 minutes until it’s lightly golden. You can weigh it down with pie weights or dried beans during this process to keep it from puffing up.
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).