Eleanora'S Never Fail Pie Crust
Eleanora's Never Fail Pie Crust offers a flaky, tender texture with a versatile flavor, perfect for both beginners and experienced bakers seeking reliable pie crusts.
Ingredients
Instructions
- Combine flour and salt in a mixing bowl.
- Cut in the shortening until the mixture resembles coarse crumbs.
- Beat the egg in a 1-cup measuring cup.
- Add vinegar to the egg, then fill the cup with water to make 1 full cup.
- Add the egg, vinegar, and water mixture to the flour mixture.
- Mix until just combined; the dough can be rolled and rerolled without issue.
Tips & Substitutions
For a flakier crust, ensure your shortening is very cold before cutting it into the flour. If you're out of shortening, unsalted butter can be used as a substitute, but the texture may vary slightly. You can also add a tablespoon of sugar for a slightly sweeter crust, which complements desserts like Cream Pineapple Pie.
Serving Suggestions
This versatile pie crust pairs well with both sweet and savory fillings. Serve it with your favorite fruit fillings, like apple or cherry, or try it with a rich custard filling for a decadent dessert. It also complements savory dishes like quiches or pot pies, making it a staple for any meal.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months. When ready to use, thaw it in the refrigerator overnight and let it sit at room temperature for about 15 minutes before rolling it out again.
Nutrition & Diet Analysis (per serving)
Each serving of Eleanora'S Never Fail Pie Crust contains roughly 742 calories, with 2g protein, 42g carbohydrates, and 60g fat. It is a good source of iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1500mg per serving (65% 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 make this pie crust ahead of time?
Yes, you can prepare the pie crust in advance. Once made, wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze for 3 months. Just make sure to let it sit at room temperature for a bit before rolling it out.
What if my dough is too dry?
If your dough seems too dry and crumbly, you can add a teaspoon of cold water at a time until it reaches the desired consistency. Be careful not to overwork the dough, as this can make the crust tough.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour for a healthier alternative, but it may result in a denser crust. To achieve a lighter texture, consider using half whole wheat and half all-purpose flour.
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).