No Fail Pie Crust
This no-fail pie crust delivers buttery, flaky perfection every time, making it ideal for sweet or savory pies. Its simple ingredients and straightforward process suit both beginner and experienced bakers seeking a reliable, versatile crust that complements a variety of fillings and flavors.
Ingredients
Instructions
- Combine flour, Crisco, and salt in a bowl.
- In a separate small bowl, beat the egg and add vinegar and cold water; mix well.
- Add the egg mixture to the flour mixture and stir until dough forms.
- Divide the dough in half and roll each onto a floured surface to fit pie pans.
Tips & Substitutions
For a flakier crust, consider chilling the Crisco before mixing it with the flour. You can substitute half of the Crisco with unsalted butter for a richer flavor. If you prefer a whole wheat crust, replace half of the all-purpose flour with whole wheat flour. Always ensure your water is very cold to help the dough maintain its structure.
Serving Suggestions
This versatile pie crust is perfect for sweet or savory fillings. Serve it with classic American recipes like pumpkin pie or apple pie in the fall, or use it for quiches and savory tarts. Pair it with a side of Sour Cream Dip for a delightful appetizer or enjoy it with a slice of Thanksgiving Fruitcake for dessert.
Storage & Reheating
If you have leftover pie crust, wrap it tightly in plastic wrap and store it in the refrigerator for up to three days. For longer storage, freeze the wrapped dough for up to three months. When ready to use, thaw it overnight in the refrigerator and roll it out again on a floured surface.
Nutrition & Diet Analysis (per serving)
Each serving of No Fail Pie Crust contains roughly 850 calories, with 11g protein, 169g carbohydrates, and 8g fat. It is an excellent source of iron (30% of the Daily Value), calcium (30% of the Daily Value), and protein (23% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 in advance. Wrap it tightly in plastic wrap and refrigerate for up to three days or freeze for up to three months. Thaw the frozen dough in the refrigerator before rolling it out.
What can I use instead of Crisco?
You can substitute Crisco with unsalted butter or margarine for a different flavor. Keep in mind that using butter may result in a slightly different texture, but it will still yield a delicious crust.
How do I know when the crust is done baking?
A pie crust is done when it is golden brown and slightly firm to the touch. If you're baking a filled pie, check the filling for doneness as well, following specific recipe guidelines.
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).