My Friend'S Grandmother'S No Fail Pie Crust Recipe
A classic, flaky pie crust recipe suitable for sweet or savory pies, offering tender layers with a buttery flavor that appeals to both novice and experienced bakers.
Ingredients
Instructions
- Cut the shortening into the sifted flour with a pastry blender. Sprinkle with salt.
- Add cold water little by little, mixing with a fork or fingers until the dough is fully blended. Divide into 2 balls.
- Roll each ball on a floured surface and roll out on a board, creating a crust that fits the size of the pan.
- Lay the crust at the bottom of the pie pan and trim to size.
- Roll out the other ball of dough to make a crust to cover the pie.
Tips & Substitutions
For a flakier crust, ensure your shortening or lard is very cold before cutting it into the flour. If you're out of shortening, you can substitute equal amounts of butter for a richer flavor. Make sure to handle the dough as little as possible to prevent it from becoming tough. If you prefer a sweeter crust, consider adding a tablespoon of sugar to the flour mixture.
Serving Suggestions
This versatile pie crust pairs beautifully with a variety of fillings, from sweet fruit pies to savory quiches. Serve it alongside a dollop of whipped cream for dessert or a fresh salad for a savory dish. For an extra touch, consider drizzling your pie with a homemade Chocolate Glaze(Good For Devil'S Food Cake In Tube Pan) for a delightful finish.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap or place it in an airtight container and refrigerate for up to three days. If you have unbaked crusts, they can also be frozen for up to three months. To reheat, place the pie in a preheated oven at 350°F until warmed through, about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of My Friend'S Grandmother'S No Fail Pie Crust Recipe contains roughly 1629 calories, with 1g protein, 8g carbohydrates, and 180g fat. Note that it is relatively high in sodium, at 1745mg per serving (76% 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 all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the crust might be denser. To maintain flakiness, you may want to use a 50/50 blend of whole wheat and all-purpose flour or add a bit more cold water to the dough.
How can I prevent my pie crust from shrinking while baking?
To prevent shrinking, make sure to chill the crust for at least 30 minutes before baking. You can also try blind baking the crust with pie weights to help it hold its shape. Avoid stretching the dough when fitting it into the pan, as this can also contribute to shrinkage.
What can I do if my dough is too crumbly?
If your dough is too crumbly and doesn't come together, it may need a bit more moisture. Gradually add cold water, one tablespoon at a time, while mixing until the dough holds together. Be careful not to overwork it, 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).