Never Fail Pie Crust(Makes 3 Crusts)
A versatile and foolproof pie crust that yields tender, flaky pastry perfect for sweet or savory pies, suitable for both novice and experienced bakers alike.
Ingredients
Instructions
- Sift together flour, salt, and shortening.
- Add egg, cold water, and vinegar.
- Mix everything together well.
- Divide the dough into 3 balls.
- Roll out each ball into a circle.
- Place each rolled crust into a 9-inch pie pan.
Tips & Substitutions
For a flakier crust, ensure your shortening is very cold before mixing. If you don't have vinegar, lemon juice can be a suitable substitute for that tangy flavor. You can also replace half the shortening with butter for a richer taste. When rolling out the dough, use a light dusting of flour to prevent sticking. If the dough feels too dry, add a bit more cold water, one teaspoon at a time.
Serving Suggestions
These pie crusts are versatile and can be filled with a variety of fillings, such as fruit, custard, or savory mixtures. Consider using them for a classic apple pie, or pair with a rich chocolate filling for a decadent dessert. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. For a great side dish, try pairing with Corn Pudding Or Blender Corn Pudding.
Storage & Reheating
Store any unused pie crusts in the refrigerator wrapped in plastic wrap for up to 3 days. If you want to keep them longer, consider freezing the rolled crusts. Just line them with parchment paper, wrap tightly, and freeze for up to 3 months. When ready to use, thaw in the refrigerator overnight and then bake as directed.
Nutrition & Diet Analysis (per serving)
Each serving of Never Fail Pie Crust(Makes 3 Crusts) contains roughly 2165 calories, with 20g protein, 224g carbohydrates, and 136g fat. It is an excellent source of calcium (44% of the Daily Value), protein (40% of the Daily Value), and iron (34% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1322mg per serving (57% 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 this pie crust for savory pies?
Absolutely! This pie crust works wonderfully for both sweet and savory pies. Just adjust your filling accordingly and enjoy the flaky texture that complements dishes like quiches or pot pies. Experiment with different herbs or spices in your fillings to enhance the flavor profile for savory options.
Why is my pie crust tough instead of flaky?
If your pie crust turns out tough, it may be due to overmixing the dough or not enough fat. Be sure to mix just until combined and handle the dough gently. Using cold ingredients is key to ensuring a flaky texture, so keep your shortening and water chilled before use.
How can I make a gluten-free version of this pie crust?
To create a gluten-free pie crust, substitute the all-purpose flour with a gluten-free blend that includes xanthan gum. You may need to adjust the liquid slightly as gluten-free flours can absorb more moisture. Follow the same method for mixing and rolling out the dough for 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).