Norma'S Never Fail Pie Crust
A flaky, versatile pie crust with simple ingredients, perfect for sweet or savory pies, ideal for home bakers seeking a fail-proof pastry base.
Ingredients
Instructions
- With a fork, mix the flour, shortening, sugar, and salt until well combined.
- In a separate dish, beat the egg, vinegar, and cold water until blended.
- Combine the wet ingredients with the dry mixture, stirring with a fork until all ingredients are moistened.
Tips & Substitutions
For a flakier crust, ensure your shortening is very cold before mixing. You can substitute half of the shortening with butter for added flavor, but this may alter the texture slightly. If you need to make the crust dairy-free, simply stick with the shortening. Make sure to handle the dough as little as possible to prevent toughness.
Serving Suggestions
This pie crust is versatile and can be used for both sweet and savory pies. Try filling it with your favorite fruit for a classic dessert or with a quiche mixture for a brunch option. It pairs beautifully with Easy Creamy Potatoes for a full meal. Serve with whipped cream or a scoop of ice cream for dessert.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap and refrigerate for up to three days or freeze for up to three months. When ready to use, thaw in the refrigerator overnight. If pre-baked, cover with foil and reheat in a low oven to maintain crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Norma'S Never Fail Pie Crust contains roughly 395 calories, with 5g protein, 79g carbohydrates, and 3g fat. It is an excellent source of vitamin C (42% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1820mg per serving (79% 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 crust ahead of time?
Yes, you can prepare the dough ahead of time. Once mixed, wrap it in plastic wrap and refrigerate for up to three days or freeze for up to three months. Just be sure to thaw it in the fridge before rolling out.
Why is my pie crust tough?
A tough pie crust is often the result of overworking the dough. To prevent this, mix the ingredients just until they are combined, and handle the dough as little as possible. Using cold ingredients also helps create a tender texture.
What can I use if I don't have vinegar?
If you don't have vinegar, you can substitute with lemon juice or omit it entirely. The vinegar helps tenderize the dough, but the recipe will still work without it. Just keep an eye on the texture while mixing.
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).