Never Fail Pie Crust(Two Double Crusts)
A versatile and flaky pie crust that is easy to handle, re-rollable, and keeps well refrigerated for up to two weeks, perfect for sweet or savory pies.
Ingredients
Instructions
- Cut shortening into flour and salt until mixture resembles coarse crumbs.
- Combine egg, water, and vinegar in a small bowl.
- Pour the liquid mixture into the flour mixture all at once.
- Blend with a spoon just until the flour is moistened.
- Handle the crust easily and re-roll without toughening.
- Store in refrigerator up to 2 weeks.
Tips & Substitutions
For a flakier crust, ensure your shortening is cold before cutting it into the flour. You can substitute half of the shortening with butter for added flavor. If you don’t have vinegar, lemon juice works as a great alternative to help tenderize the dough. Remember to handle the dough gently to avoid toughening, and chill it if it's too warm.
Serving Suggestions
This pie crust is perfect for both sweet and savory pies. Serve it with a classic apple filling or a rich chocolate ganache. Pairs beautifully with Helen'S Fruitcake for a festive dessert spread. You can also use it for quiches or pot pies, making it a versatile choice for your baking needs.
Storage & Reheating
Wrap the pie crust tightly in plastic wrap and store it in the refrigerator for up to two weeks. For longer storage, you can freeze it for up to three months. When ready to use, thaw in the refrigerator overnight and roll out as needed. If you're using it for a savory pie, consider pairing it with fried vegetables for a delightful meal.
Nutrition & Diet Analysis (per serving)
Each serving of Never Fail Pie Crust(Two Double Crusts) contains roughly 883 calories, with 15g protein, 176g carbohydrates, and 13g fat. It is an excellent source of calcium (34% of the Daily Value), protein (29% of the Daily Value), and iron (27% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1977mg per serving (86% 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 a food processor to make this pie crust?
Yes, a food processor can be used to cut the shortening into the flour. Just pulse until the mixture resembles coarse crumbs, being careful not to overmix. Remember to follow the same steps for adding the liquid ingredients for best results.
What can I do if my dough is too crumbly?
If your dough is too crumbly, try adding an additional tablespoon of water at a time until it comes together. Be cautious not to add too much, as it can make the crust tough. Alternatively, ensure your shortening is adequately mixed with the flour.
How can I prevent my pie crust from shrinking while baking?
To prevent shrinking, chill the crust before baking. Additionally, avoid stretching the dough when fitting it into the pie pan. Using pie weights during baking can also help maintain its shape. Bake it at the proper temperature for the 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).