Never Fail Pie Crust(Double Pie Crust)
This never-fail pie crust is a versatile and flaky foundation perfect for both sweet and savory pies. With a subtle hint of vinegar and a touch of sugar, it balances flavor and texture beautifully. Ideal for bakers of all levels looking for a reliable crust that holds up well during baking.
Ingredients
Instructions
- Combine flour, sugar, and salt in a bowl.
- Put shortening in a chilled bowl and add the flour mixture.
- Blend with a pastry blender to create a coarse meal.
- In a separate bowl, blend the egg and ice cold water together, then add vinegar and mix.
- Add the egg mixture to the flour mixture and mix well.
- Roll out the dough on a floured surface.
Tips & Substitutions
For a flakier crust, ensure your shortening is well-chilled before mixing. If you don't have vinegar, lemon juice can be a suitable substitute to add tenderness. You can use half whole wheat flour for a nuttier flavor, or incorporate some freshly grated nutmeg for an aromatic touch. Avoid overworking the dough to prevent toughness.
Serving Suggestions
This pie crust pairs beautifully with a variety of fillings, from sweet fruit pies to savory quiches. Consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream for dessert. For a hearty meal, fill it with a savory chicken pot pie mixture or a classic pumpkin filling for Thanksgiving.
Storage & Reheating
Store any unused pie crust dough wrapped tightly in plastic wrap in the refrigerator for up to three days. Alternatively, you can freeze it for up to three months. To reheat, let it thaw in the fridge overnight and then roll it out on a floured surface before baking.
Nutrition & Diet Analysis (per serving)
Each serving of Never Fail Pie Crust(Double Pie Crust) contains roughly 3447 calories, with 31g protein, 477g carbohydrates, and 143g fat. It is an excellent source of calcium (84% of the Daily Value), iron (80% of the Daily Value), and potassium (67% of the Daily Value). Note that it is relatively high in sodium, at 2206mg per serving (96% 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 butter instead of shortening?
Yes, you can substitute butter for shortening, but it will alter the texture slightly. Butter will provide a richer flavor, but be careful not to overwork the dough, as it may become too soft. For the best results, use a combination of both for a balanced flavor and flakiness.
How do I know when the crust is done baking?
A properly baked pie crust should be golden brown and firm to the touch. If you're pre-baking the crust, look for a light golden color and ensure it feels slightly firm. You can check for doneness by gently lifting the edge of the crust; it should not appear raw or doughy.
What can I do if my dough is too crumbly?
If your dough is too crumbly, it may need more moisture. Gradually add a teaspoon of ice water at a time until the dough holds together without being sticky. Be careful not to add too much liquid, as this can cause the crust to become tough.
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).