No Fail Pie Dough
No Fail Pie Dough is a versatile, tender pastry crust perfect for sweet or savory pies, suitable for both beginners and experienced bakers seeking reliable results.
Ingredients
Instructions
- In a bowl, combine the flour, salt, and sugar.
- Cut the shortening into the flour mixture until crumbly.
- Beat the egg; add the cold water and vinegar, then blend the mixture into the flour mixture until all of the flour is moist.
- Don't overbeat the mixture.
- Let the mixture rest for 10 minutes to ensure tenderness.
- Use the dough to make a 2-crust pie.
Tips & Substitutions
For a flakier crust, ensure the shortening is cold and cut it into the flour mixture until it resembles coarse crumbs. If you need a dairy-free option, replace the shortening with coconut oil. Adding a pinch of baking powder can also help achieve a lighter texture. Avoid overmixing to keep the dough tender and flaky.
Serving Suggestions
This versatile pie dough is perfect for both sweet and savory pies. Try it with your favorite fillings like apple, cherry, or a quiche for brunch. It pairs beautifully with Holiday Bourbon Sweet Potatoes for a festive meal, or serve alongside a light salad for a delightful lunch.
Storage & Reheating
Store any leftover pie dough in an airtight container in the refrigerator for up to a week. You can also freeze it for up to three months; just wrap it tightly in plastic wrap before placing it in a freezer bag. Thaw in the refrigerator before using to ensure it remains pliable.
Nutrition & Diet Analysis (per serving)
Each serving of No Fail Pie Dough contains roughly 734 calories, with 7g protein, 81g carbohydrates, and 43g fat. It is a good source of calcium (17% of the Daily Value), protein (14% of the Daily Value), and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 981mg per serving (43% 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 keep in mind that butter may result in a slightly different texture. Use the same amount, but remember to keep it cold to maintain flakiness. You could also try half butter and half shortening for a balance of flavor and texture.
How do I know when the dough is mixed properly?
The dough is ready when all the flour is incorporated and it holds together without dry patches. Avoid overmixing, as this can lead to a tough crust. If it feels too crumbly, add a touch more cold water, one teaspoon at a time, until it comes together.
Can I make this dough ahead of time?
Absolutely! You can prepare the dough a day in advance and store it in the refrigerator. For longer storage, freeze it in a tightly wrapped form. Remember to let it sit at room temperature for a few minutes before rolling it out to make it easier to work with.
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).