No Fail Pie Crust(5 Crusts)
A foolproof pie crust that is easy to make, flaky, and versatile, perfect for sweet or savory pies and suitable for bakers of all skill levels.
Ingredients
Instructions
- Cut flour, shortening, and salt together until well combined.
- Add cold water, egg, and vinegar to the mixture.
- Mix everything until the dough comes together.
- Roll out the dough and bake as directed.
Tips & Substitutions
To ensure a flaky crust, use very cold shortening and water. If you don't have vinegar, lemon juice can be a good substitute to help tenderize the dough. For added flavor, consider mixing in a tablespoon of sugar or using whole wheat flour for part of the flour. This crust works well with both sweet and savory fillings, making it versatile for various American recipes.
Serving Suggestions
This pie crust is perfect for both sweet and savory pies. Serve it with fresh fruit fillings for a classic dessert, or use it for savory dishes like quiches. It pairs beautifully with Cathy'S Banana Pudding for a delightful dinner party. Consider offering a scoop of vanilla ice cream on the side for a delicious contrast.
Storage & Reheating
Store any leftover pie crust dough in an airtight container in the refrigerator for up to 3 days. You can also freeze the dough wrapped tightly in plastic wrap for up to 3 months. When ready to use, thaw in the refrigerator overnight and roll out as usual. If baked, leftover pie can be stored in the fridge for up to 4 days.
Nutrition & Diet Analysis (per serving)
Each serving of No Fail Pie Crust(5 Crusts) contains roughly 622 calories, with 6g protein, 101g carbohydrates, and 16g fat. It is a good source of iron (19% of the Daily Value), calcium (17% of the Daily Value), and potassium (14% of the Daily Value). Note that it is relatively high in sodium, at 1982mg 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?
Yes, you can substitute butter for shortening, but the texture will be slightly different. Butter will add flavor but may result in a less flaky crust. Aim for a 1:1 substitution, and make sure the butter is cold before mixing.
What type of flour is best for pie crust?
All-purpose flour works best for a balanced texture, but you can experiment with pastry flour for a more tender crust. If you're looking for a healthier option, consider using whole wheat flour, but be aware that it may change the flavor and texture.
How do I prevent my pie crust from shrinking?
To prevent shrinkage, avoid overworking the dough and let it rest in the fridge for at least 30 minutes before rolling it out. Also, cover the edges with foil or use pie weights while baking to help maintain its shape.
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).