Never Fail Pie Crust(Makes 2 Double Crusts And 1 Or 2 Pie Shells.)
A versatile, foolproof pie crust that produces tender, flaky shells perfect for sweet or savory pies, suitable for both beginners and experienced bakers alike.
Ingredients
Instructions
- Measure dry ingredients into a large mixing bowl.
- Cut in shortening with a pastry blender until mixture resembles coarse crumbs.
- Break egg into a 2-cup measuring cup and beat with a fork.
- Add water to the egg to reach the level of 1 cup, then beat again.
- Make a well in the center of the flour mixture and pour the liquid into the well.
- Mix lightly with a fork, tossing flour from the sides until all is moistened.
- Knead the dough until smooth and cohesive.
Tips & Substitutions
For best results, ensure your shortening is very cold before cutting it into the flour mixture. If you're looking for a healthier alternative, consider using coconut oil or butter instead of shortening. If you need to make a single crust, simply divide the recipe in half and save the other half for later use. This crust can be used for both sweet and savory dishes, making it versatile for various American recipes.
Serving Suggestions
This pie crust pairs beautifully with any filling of your choice, from classic fruit pies to creamy custards. Consider serving your pie with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. It also complements savory fillings well, making it a great base for quiches or pot pies. Explore serving options that enhance the flavors of your filling.
Storage & Reheating
To store your pie crust, wrap it tightly in plastic wrap or place it in an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months. When ready to use, thaw in the refrigerator overnight and let it come to room temperature before rolling it out to ensure it remains pliable and easy to work with.
Nutrition & Diet Analysis (per serving)
Each serving of Never Fail Pie Crust(Makes 2 Double Crusts And 1 Or 2 Pie Shells.) contains roughly 1312 calories, with 22g protein, 259g carbohydrates, and 23g fat. It is an excellent source of calcium (54% of the Daily Value), protein (44% of the Daily Value), and iron (36% of the Daily Value). Note that it is relatively high in sodium, at 1330mg per serving (58% 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 may be denser. To maintain flakiness, consider mixing half whole wheat flour with half all-purpose flour. This will provide a healthier option without compromising too much on the texture.
What can I do if my dough is too crumbly?
If your dough is crumbly and not coming together, add a tablespoon of cold water at a time while mixing until the dough holds together. Be cautious not to add too much water, as it may result in a tough crust. Aim for a smooth, cohesive texture.
How can I prevent my pie crust from shrinking while baking?
To prevent shrinking, let the dough rest in the refrigerator for at least 30 minutes before rolling it out. Additionally, avoid stretching the dough when placing it in the pie pan. Use pie weights or dried beans to weigh down the crust during blind baking to maintain its shape.
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).