Never Fails Me Pie Crust
A versatile, flaky pie crust that comes together easily, perfect for sweet or savory pies. Ideal for home bakers seeking a reliable crust with classic flavor.
Ingredients
Instructions
- Mix together salt and flour.
- Cut in 1/3 cup of lard.
- Cut in remaining 1/3 cup of lard.
- Add water 1 tablespoon at a time, mixing lightly with a fork until all flour is moistened.
- Gather dough into a ball. Divide in half and roll out one half at a time for each crust.
Tips & Substitutions
For a flakier pie crust, ensure your lard is cold before cutting it into the flour. If you don't have lard, unsalted butter or vegan butter can be used as substitutes, though the texture may vary slightly. Incorporating a bit of vinegar or lemon juice with the water can also enhance tenderness. Remember to handle the dough minimally to avoid toughening it.
Serving Suggestions
This pie crust pairs beautifully with a variety of fillings. For a classic dessert, fill it with your favorite fruit filling like apple or cherry. Consider serving it alongside a scoop of vanilla ice cream or a drizzle of Belgian Waffle Or Pancake Topping for added sweetness. It also works well for savory pies filled with vegetables or meats.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap and refrigerate for up to three days. If you need to store it longer, freeze the wrapped dough for up to three months. When ready to use, thaw in the refrigerator overnight and roll it out as needed. Ensure to let it come to room temperature for easier handling.
Nutrition & Diet Analysis (per serving)
Each serving of Never Fails Me Pie Crust contains roughly 798 calories, with 12g protein, 92g carbohydrates, and 41g fat. It is an excellent source of iron (31% of the Daily Value) and protein (25% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1747mg per serving (76% 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 all-purpose flour instead of another type?
Yes, all-purpose flour is ideal for this crust recipe, providing the right balance of structure and tenderness. If you want a gluten-free option, try a one-to-one gluten-free flour blend, but the texture may differ slightly.
What can I do if my dough is too dry?
If your dough seems dry, add more water, one tablespoon at a time, until it comes together. Be careful not to overwork the dough, as this can lead to a tougher crust.
How can I tell when my pie crust is done baking?
Your pie crust is done when it's golden brown and has a firm texture. If you're pre-baking the crust for a filling like a custard, it should be lightly browned and not soggy. Always check for an even color across the surface.
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).