Never Fail Half And Half Pie Crust
A quick, flaky pie crust made with half and half, perfect for sweet or savory pies, suitable for both beginners and experienced bakers seeking a reliable crust.
Ingredients
Instructions
- Sift salt and flour together in a bowl.
- Cut in shortening until crumbly, but not fine crumbs.
- The larger crumbs make the dough flaky.
- Add cold water and form into a ball.
- Roll out on a floured cloth or dishtowel.
- The dough should be about the consistency of play dough.
- Fold dough over in half and ease into the pie pan without stretching.
- Trim excess dough or fold under to create a thick edge.
- Flute the edges and prick all over with a fork.
- Bake at 425°F for about 10 minutes, or until medium brown.
- If making a two-crust pie or one with filling that cooks with the crust, do not punch holes in the bottom crust.
Tips & Substitutions
For a flakier pie crust, ensure your shortening is well-chilled before cutting it into the flour. If you're out of shortening, unsalted butter can be a suitable substitute, though the texture may vary slightly. Be careful not to overwork the dough; handle it gently for the best results. For added flavor, consider mixing in a teaspoon of sugar or using whole wheat flour for part of the flour.
Serving Suggestions
This versatile pie crust pairs beautifully with a variety of fillings, both sweet and savory. Serve it with fresh fruit fillings for a delightful dessert or use it as a base for quiches or pot pies. For a complete meal, consider serving it alongside a refreshing Black Beauty Salad to balance the richness of the pie.
Storage & Reheating
Leftover pie crust can be stored in the refrigerator wrapped in plastic wrap for up to 3 days. If you want to prepare it in advance, you can freeze the unbaked crust for up to 3 months. To reheat, bake it directly from frozen at 425°F until golden brown, adding a few extra minutes to the baking time if needed.
Nutrition & Diet Analysis (per serving)
Each serving of Never Fail Half And Half Pie Crust contains roughly 648 calories, with 3g protein, 25g carbohydrates, and 60g fat.
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 use whole wheat flour for this pie crust, but it may result in a denser texture. It's often best to substitute only half of the all-purpose flour with whole wheat to maintain some flakiness while adding a nutty flavor.
What can I do if my dough is too crumbly?
If your dough is too crumbly and won't hold together, try adding a little more cold water, one tablespoon at a time. Mix gently until the dough comes together. Be cautious not to overmix, as this can lead to a tough crust.
How can I prevent my crust from shrinking while baking?
To minimize shrinking, make sure to chill the rolled-out dough in the pie pan for at least 15 minutes before baking. Additionally, avoid stretching the dough when placing it in the pan, and use pie weights or dried beans to keep it flat during baking.
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).