Never Fails Pie Crust
A classic flaky pie crust that is foolproof and versatile, perfect for sweet or savory pies, appealing to bakers of all skill levels seeking a tender, buttery crust.
Ingredients
Instructions
- Mix flour and salt in a bowl.
- Cut in the vegetable shortening until mixture resembles coarse crumbs.
- Combine the beaten egg, cold water, and vinegar in a separate bowl.
- Stir the egg mixture into the shortening mixture just until combined.
- Let the dough stand for a few minutes to relax the gluten.
- Roll the dough on a floured board to the desired thickness.
- Fit the dough into pie pans and proceed with filling and baking as desired.
Tips & Substitutions
For a flakier crust, make sure your shortening is very cold. You can substitute half of the shortening with butter for added flavor. If you want a richer crust, consider adding an extra egg yolk to the mixture. Always handle the dough as little as possible to prevent toughness. This crust is versatile and can be used for both sweet and savory pies, including those found in American recipes.
Serving Suggestions
This pie crust pairs beautifully with a variety of fillings, from fruit to custard. For a delicious dessert, fill it with Yummy In The Tummy Chocolate Pudding or a classic apple filling. Serve it with a scoop of vanilla ice cream for a delightful treat. For savory options, consider quiches or meat pies that complement the crust's texture.
Storage & Reheating
If you have leftover pie crust, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days, or freeze for up to 3 months. To reheat, let it come to room temperature before rolling out or use it straight from the fridge if it's not too hard. If baked, store in an airtight container at room temperature for up to 2 days.
Nutrition & Diet Analysis (per serving)
Each serving of Never Fails Pie Crust contains roughly 1007 calories, with 15g protein, 168g carbohydrates, and 32g fat. It is an excellent source of calcium (36% of the Daily Value), protein (30% of the Daily Value), and iron (25% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1961mg per serving (85% 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 pie crust ahead of time?
Yes, you can prepare the dough ahead of time. Once mixed, wrap it in plastic and refrigerate for up to 3 days or freeze it for later use. Just remember to let it thaw in the refrigerator before rolling it out.
What should I do if the dough is too dry?
If your dough seems too dry and crumbly, add a little more cold water, one tablespoon at a time, until it comes together. Be careful not to overwork the dough, as this can lead to toughness.
Can I use this crust for a savory pie?
Absolutely! This pie crust is versatile and works well for both sweet and savory pies. Fill it with your favorite quiche mix or a savory meat filling for a delicious dinner option.
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).