Non-Fail Pie Crust
This Non-Fail Pie Crust provides a foolproof, flaky base perfect for sweet or savory pies. Its tender texture and delicious flavor make it suitable for bakers of all skill levels, ensuring a perfect crust every time for your favorite fillings.
Ingredients
Instructions
- Mix flour and shortening together with a hand pastry blender until crumbly.
- Beat the egg in a separate container, add water, and beat together.
- Add the egg-water mixture to the dry ingredients and mix until combined.
- Form into a ball, roll out on a floured surface, and fit into a pie dish.
Tips & Substitutions
For a flakier crust, use chilled shortening and avoid overmixing the dough. If you prefer, you can substitute half of the shortening with butter for added flavor. Adding a pinch of salt to the flour can enhance the crust’s taste. Make sure to roll the dough evenly to avoid uneven cooking. This crust works well for both sweet and savory pies.
Serving Suggestions
This pie crust is versatile and can be used for a variety of fillings. Try it with a classic fruit pie, like apple or cherry, or a rich custard filling like Ann'S Old Fashioned Egg Custard. It pairs beautifully with a scoop of vanilla ice cream or whipped cream on top. For a savory option, fill it with a quiche mixture for a delicious brunch dish.
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. It can also be frozen for up to 2 months. To reheat, simply roll it out and bake it according to your pie recipe, ensuring it’s thawed if previously frozen.
Nutrition & Diet Analysis (per serving)
Each serving of Non-Fail Pie Crust contains roughly 985 calories, with 5g protein, 40g carbohydrates, and 91g fat. It is a good source of iron (12% of the Daily Value) and protein (10% 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 pie crust in advance. Simply wrap it in plastic wrap and refrigerate for up to 3 days or freeze it for up to 2 months. If frozen, let it thaw in the refrigerator overnight before rolling it out.
What can I use if I don't have shortening?
If you don't have shortening, you can substitute it with an equal amount of unsalted butter or margarine. This will give the crust a richer flavor. Alternatively, coconut oil can also be used for a dairy-free option.
How do I prevent the crust from getting soggy?
To prevent a soggy crust, pre-bake it for a few minutes before adding your filling. You can also brush the crust with a beaten egg or a thin layer of melted butter before filling it. This creates a barrier that helps keep the moisture from seeping in.
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).