Grandma Fawn'S Pie Crust(Never Fails)
A buttery, flaky pie crust that turns out perfectly every time, ideal for anyone who loves a classic home‑baked pie with a crisp edge and tender dough.
Ingredients
Instructions
- Mix the flour, salt, and sugar together.
- Cut in the shortening using a pastry cutter until the mixture resembles fine crumbs.
- Beat the egg, vinegar, and water, then add to the crumb mixture.
- Combine everything until the dough comes together, then roll out as needed.
- Use the dough to line a 9‑inch pie plate for a single crust or double the quantity for a double crust pie.
Tips & Substitutions
For a flakier crust, ensure your shortening is very cold before cutting it into the flour mixture. If you prefer a more tender crust, consider substituting half of the shortening with unsalted butter. You can also add a pinch of baking powder for extra lift. This pie crust is versatile and can be used for both sweet and savory pies, making it a staple for American recipes.
Serving Suggestions
This pie crust is perfect for both sweet and savory fillings. Serve your favorite fruit pie, like apple or cherry, or try it with a quiche for a delightful brunch dish. It also pairs beautifully with Easy Cream Cheese Icing for a sweet touch. Consider serving it alongside a scoop of vanilla ice cream for a classic dessert experience.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap and refrigerate for up to 3 days. You can also freeze the dough for up to 3 months; just thaw it in the refrigerator overnight before using. If you've baked a pie, cover it loosely with foil and store it in the fridge. Reheat slices in a preheated oven at 350°F for 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Fawn'S Pie Crust(Never Fails) contains roughly 2056 calories, with 19g protein, 228g carbohydrates, and 122g fat. It is an excellent source of calcium (48% of the Daily Value), protein (38% of the Daily Value), and potassium (31% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2505mg per serving (109% 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 for this recipe?
Yes, all-purpose flour is actually recommended for this pie crust. It provides the right balance of structure and tenderness, making it ideal for flaky crusts. Just be sure to measure your flour accurately for the best results.
What can I substitute for shortening in this recipe?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or even coconut oil. Keep in mind that using butter will give your crust a richer flavor, while coconut oil can add a slight sweetness.
How do I know when my pie crust is done baking?
Your pie crust is done when it turns a light golden brown color. If you're pre-baking it, check around the edges for browning. If you see any wet spots, continue baking until they are set. This will ensure a perfectly cooked pie crust.
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).