Never Fail Pie Crust(Two Crusts)
A flaky, tender pie crust that is foolproof and versatile, perfect for sweet or savory pies, suitable for both novice and experienced bakers seeking reliable results.
Ingredients
Instructions
- Put sifted flour and salt into a bowl.
- Make a paste with 1/3 cup of this flour and 1/4 cup water.
- Cut 3/4 cup Crisco and 1 tablespoon butter into the dry flour until pieces are the size of small peas.
- Add the flour paste to the Crisco and flour mixture.
- Mix thoroughly until dough comes together and can be shaped into a ball.
- Divide the dough into 2 parts.
- Roll out each crust about 1/8-inch thick.
Tips & Substitutions
For a flakier crust, ensure that the Crisco and butter are very cold before cutting them into the flour. You can substitute vegetable shortening for Crisco if preferred. If the dough feels too dry, add an additional tablespoon of cold water. Be careful not to overwork the dough, as this can lead to toughness. This recipe pairs beautifully with Dobbs House Luau Black Bottom Pie for dessert.
Serving Suggestions
This pie crust is perfect for a variety of fillings, from sweet to savory. Serve it filled with your favorite fruit filling or a creamy custard. It pairs well with Summer Berry Soup (Cold) for a refreshing dessert option. Consider serving slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap or place it in an airtight container and refrigerate for up to 3 days. For longer storage, freeze the wrapped dough for up to 3 months. When ready to use, thaw the crust overnight in the refrigerator and roll it out before baking for best results.
Nutrition & Diet Analysis (per serving)
Each serving of Never Fail Pie Crust(Two Crusts) contains roughly 460 calories, with 2g protein, 11g carbohydrates, and 45g fat. Note that it is relatively high in sodium, at 1454mg per serving (63% 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 texture may be denser. It’s best to use a mix of both flours for optimal results. Additionally, you may need to adjust the water content slightly, as whole wheat flour absorbs more liquid.
Why does my pie crust shrink while baking?
Crust shrinkage often occurs if the dough is overworked or not chilled adequately. To prevent shrinkage, allow the rolled-out dough to rest in the refrigerator for at least 30 minutes before baking. Also, ensure that you're using enough weight (like pie weights or dried beans) to keep the crust in place while baking.
How can I make a gluten-free version of this pie crust?
For a gluten-free pie crust, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Follow the same measurements and instructions, but be mindful that gluten-free dough can be more fragile. Adding a tablespoon of vinegar can also help improve the texture.
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).