Light Never-Fail Pie Crust
A versatile, light and flaky pie crust perfect for all sweet and savory fillings, suitable for beginners and experienced bakers seeking a tender, fail-proof pastry.
Ingredients
Instructions
- Cut margarine and flour until crumbly.
- Add egg, vinegar, and cold water; mix well.
- Form into a ball.
- Divide into 3 portions and roll out.
- Bake at 350°F for 25 minutes for baked shell.
Tips & Substitutions
For a flakier crust, ensure your margarine or butter is very cold before cutting it into the flour. You can substitute the low-fat margarine with coconut oil for a dairy-free option. If you prefer a richer flavor, use regular butter instead of margarine. Adding a pinch of salt can enhance the taste, making it a perfect base for savory pies like Baked Macaroni And Tomatoes.
Serving Suggestions
This pie crust is versatile and can be used for both sweet and savory dishes. Serve it with a classic filling like apple or cherry pie, or try savory options like quiche. It pairs beautifully with Grandma Lawson'S Lemon-Lime Jello Salad for a refreshing contrast. Consider topping your pie with whipped cream or ice cream for desserts, or a light salad on the side for savory dishes.
Storage & Reheating
Store any leftover pie crust in an airtight container in the refrigerator for up to three days. If you have rolled-out crusts, place parchment paper between layers to prevent sticking. For longer storage, freeze the dough wrapped tightly in plastic wrap, where it will keep for up to three months. Thaw in the fridge before use.
Nutrition & Diet Analysis (per serving)
Each serving of Light Never-Fail Pie Crust contains roughly 517 calories, with 4g protein, 60g carbohydrates, and 26g fat. It is a good source of iron (12% of the Daily Value) and calcium (10% 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 whole wheat flour instead of plain flour?
Yes, you can substitute whole wheat flour for plain flour, but the texture may be denser. To improve flakiness, consider adding an extra tablespoon of cold water to the mixture.
How do I prevent my pie crust from shrinking during baking?
To prevent shrinking, chill the dough for at least 30 minutes before rolling it out. Additionally, avoid stretching the dough when fitting it into the pie pan, as this can cause it to shrink as it bakes.
What can I do if my pie crust is too dry?
If your dough feels too dry, gradually add a little more cold water, one tablespoon at a time, until it comes together. Be careful not to overwork the dough, as this can lead to a tough 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).