Never Fail Pie Crust(This Is An Old And Good Recipe For Pie Crust.)
This classic pie crust recipe yields a tender, flaky crust perfect for sweet or savory pies, suitable for both novice and experienced bakers seeking reliable results.
Ingredients
Instructions
- In a large bowl, mix sifted flour, salt, egg, shortening, and milk together well.
- Divide the dough into two equal balls.
- Roll each dough ball on a floured surface to fit your pie plate.
- Use as desired for pie filling.
Tips & Substitutions
For a flakier crust, ensure your shortening is cold before mixing it with the flour. If you don't have shortening, you can substitute with butter or margarine, though this may alter the flavor slightly. To prevent shrinkage, chill your rolled dough in the fridge for about 15 minutes before baking. This Never Fail Pie Crust is versatile and can be used for both sweet and savory pies.
Serving Suggestions
This pie crust pairs beautifully with a variety of fillings, making it perfect for classics like Nectarine Cream Pie or savory options like quiches. Consider serving your pie with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. For a more nutritious side, serve with Broccoli With Herb Butter to balance the meal.
Storage & Reheating
Store any leftover pie crust in an airtight container in the refrigerator for up to 3 days. If you have rolled out crusts, layer them between parchment paper and wrap tightly to prevent drying. You can also freeze the dough for up to 3 months; just be sure to thaw it in the fridge overnight before using it.
Nutrition & Diet Analysis (per serving)
Each serving of Never Fail Pie Crust(This Is An Old And Good Recipe For Pie Crust.) contains roughly 725 calories, with 12g protein, 141g carbohydrates, and 13g fat. It is an excellent source of calcium (35% of the Daily Value), iron (31% of the Daily Value), and protein (25% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 2225mg per serving (97% 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 make this dough ahead of time?
Yes, you can prepare the dough in advance. Wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze it for up to 3 months. Just ensure to thaw it in the refrigerator before rolling it out for your pie.
What if my pie crust tears while rolling?
If your pie crust tears, don't worry! You can simply patch it by pressing the edges together with your fingers. Alternatively, you can use a small piece of excess dough to cover the tear. Just make sure to roll the dough gently to prevent further tearing.
How can I prevent my pie crust from getting soggy?
To prevent a soggy crust, consider pre-baking the crust for about 10-15 minutes before adding your filling. You can also sprinkle a thin layer of flour or cornstarch on the bottom of the crust before filling to create a barrier against moisture.
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).