Never Fail Crust
Never Fail Crust is a versatile and reliable pie crust that promises a flaky texture and rich flavor, thanks to the combination of flour and Crisco. Ideal for both sweet and savory pies, this recipe is perfect for beginner bakers and seasoned chefs alike, ensuring delicious results every time.
Ingredients
Instructions
- Cut Crisco into flour and salt.
- Mix together vinegar, water, and egg.
- Add to flour mixture and mix.
- May be stored in refrigerator for several days.
Tips & Substitutions
For a flakier crust, ensure your Crisco and water are very cold before mixing. If you prefer, you can substitute butter for Crisco; however, this may alter the texture slightly. Adding a bit of sugar can enhance the flavor if you're making a sweet pie. Keep the dough cold as you work with it to prevent it from becoming tough.
Serving Suggestions
This versatile crust is perfect for both savory and sweet pies. Consider using it for a classic apple pie or a delicious Nana'S Green Tomato Pie. Serve your pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. Pair it with Green Beans With Mint for a delightful meal.
Storage & Reheating
Wrap the crust tightly in plastic wrap or store it in an airtight container if you're keeping it in the refrigerator. It can be stored for up to three days. If you want to freeze it, shape it into discs, wrap them well, and store in a freezer-safe bag for up to three months. Thaw in the refrigerator before use.
Nutrition & Diet Analysis (per serving)
Each serving of Never Fail Crust contains roughly 573 calories, with 8g protein, 115g carbohydrates, and 6g fat. It is an excellent source of iron (20% of the Daily Value) and calcium (20% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 779mg per serving (34% 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 regular flour?
Yes, all-purpose flour works well in this recipe. Just make sure to measure it accurately for the best results. The texture may slightly differ, but it will still yield a delicious crust. Keep in mind that the type of flour can affect the overall flakiness, so you might want to experiment with ratios.
How do I know when the crust is done baking?
If you're making a savory pie, consider pre-baking the crust for about 10-15 minutes before adding your filling. This helps prevent a soggy bottom, ensuring your pie maintains a great texture. Use pie weights or dried beans to keep the crust from puffing up during baking.
Can I make the crust ahead of time?
Absolutely! You can prepare the crust in advance and refrigerate it for a few days or freeze it for longer storage. Just remember to thaw it in the refrigerator before rolling it out. Making it ahead of time can save you effort on busy baking days or special occasions.
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).