No Fail Pie Crust(3 Crusts)
A versatile and easy-to-make pie crust that turns out flaky and tender every time, perfect for sweet and savory pies alike, suitable for bakers of all skill levels.
Ingredients
Instructions
- Cut flour, shortening, and salt together in a mixing bowl.
- Add cold water, egg, and vinegar to the mixture.
- Mix everything until combined and smooth.
- Roll out the dough and bake as your recipe directs.
Tips & Substitutions
For a flakier crust, ensure your shortening is very cold before cutting it into the flour. If you prefer a buttery flavor, you can substitute half of the shortening with unsalted butter. Adding a teaspoon of sugar can also enhance the taste for sweet pies. For a gluten-free version, consider using a 1:1 gluten-free flour blend.
Serving Suggestions
This versatile pie crust serves as a perfect base for both sweet and savory pies. Consider filling it with fruit for a classic dessert or use it for a quiche. It pairs beautifully with Black Bottom Ice Cream Pie for a delightful dessert spread. Serve with whipped cream or a scoop of ice cream for added indulgence.
Storage & Reheating
Store leftover pie crusts wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days. If you plan to keep them longer, freeze the dough for up to 3 months. Thaw in the refrigerator overnight before rolling out. To reheat, simply bake in a preheated oven until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of No Fail Pie Crust(3 Crusts) contains roughly 885 calories, with 15g protein, 176g carbohydrates, and 13g fat. It is an excellent source of calcium (35% 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 1981mg 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 butter instead of shortening in this pie crust?
Yes, you can substitute half of the shortening with unsalted butter for a richer flavor. Just remember that using all butter may result in a slightly less flaky texture, but the taste will be delicious.
How can I prevent my pie crust from shrinking during baking?
To prevent shrinking, make sure to chill the dough for at least 30 minutes before rolling it out. Also, avoid stretching the dough when fitting it into the pie pan, as this can cause it to shrink during baking.
What is the best way to blind bake this pie crust?
To blind bake, preheat your oven to 375°F (190°C). Roll out the crust and fit it into the pie pan. Prick the bottom with a fork, then line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes, then remove the weights and parchment and bake for an additional 5-10 minutes until lightly golden.
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).