Never Fail Flaky Pie Crust
A versatile and flaky pie crust that guarantees success with a tender, crisp texture, perfect for sweet or savory pies and suitable for bakers of all skill levels.
Ingredients
Instructions
- Remove 1/3 cup of flour from the 2 cups and put it in a small bowl. Add enough water to make a runny paste.
- Set aside the flour paste.
- Put the remaining 1 2/3 cups of flour into a mixing bowl along with the Crisco and salt.
- Blend thoroughly until the mixture is crumbly.
- Add the flour paste to the mixture.
- Mix with a knife until the dough collects into a ball.
- Divide the dough to make 1 double crust or 3 shells.
Tips & Substitutions
For a flakier crust, ensure your Crisco is well-chilled before mixing. You can substitute butter for Crisco if you prefer a richer flavor, but be mindful that it might alter the texture slightly. If you find your dough too crumbly, add a little more water, but do so gradually to avoid overworking the dough. This pie crust pairs beautifully with Cherry Berry Jam for a delicious dessert.
Serving Suggestions
This flaky pie crust is versatile and can be used for both sweet and savory pies. Serve it with your favorite filling, such as fruit pies or pot pies. For a refreshing side, consider pairing it with Cabbage Refrigerator Slaw, which complements rich fillings nicely. Enjoy it warm with a scoop of vanilla ice cream for a delightful dessert.
Storage & Reheating
If you have leftover pie crust, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. Alternatively, you can freeze it for up to 2 months. To reheat, allow it to thaw in the refrigerator overnight, then roll it out again if necessary before filling and baking.
Nutrition & Diet Analysis (per serving)
Each serving of Never Fail Flaky Pie Crust contains roughly 1747 calories, with 50g protein, 366g carbohydrates, and 5g fat. It is an excellent source of iron (124% of the Daily Value), protein (99% of the Daily Value), and dietary fiber (46% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 979mg per serving (43% 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 for this recipe?
Yes, all-purpose flour works perfectly for this pie crust. It will provide the necessary structure and flakiness. Just ensure you measure it accurately for the best results. If you want a gluten-free option, consider using a 1:1 gluten-free flour blend, but the texture may vary.
How do I know when the crust is fully baked?
The crust is fully baked when it turns a light golden brown and feels firm to the touch. If you're blind baking, check it after about 10-15 minutes and adjust the time as needed. A perfectly baked crust should be crisp and flaky, ready to hold your delicious filling.
Can I make this pie crust ahead of time?
Absolutely! You can prepare the crust and store it in the refrigerator for up to 3 days or freeze it for up to 2 months. Just make sure to wrap it well in plastic wrap to prevent it from drying out. Thaw it in the fridge before using for the best results.
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).