Pie Crust - Never Fails
A reliable, buttery pie crust recipe that yields flaky, tender pastry perfect for sweet or savory pies, suitable for both beginners and experienced bakers alike.
Ingredients
Instructions
- Cut shortening into flour and salt until mixture resembles coarse crumbs.
- Mix the beaten egg, very cold water, and vinegar together in a separate bowl.
- Add the liquid mixture all at once to the flour mixture.
- Mix quickly until the dough just comes together.
- Divide the dough in half and roll out each portion to fit your pie dish.
- Use as needed for double pie crusts, and refrigerate any unused portions.
Tips & Substitutions
To ensure a flaky crust, work quickly and keep the ingredients cold. If you don't have shortening, you can substitute with an equal amount of butter, but this may change the texture slightly. For a vegan option, try using coconut oil instead of shortening. Adding a teaspoon of vinegar to the liquid helps tenderize the dough.
Serving Suggestions
This pie crust is versatile and can be used for sweet or savory pies. It pairs beautifully with Pecan Lassies for dessert or can hold hearty fillings for dishes like Chicken Pot Pie. Serve it with a side of Carrot And Green Bean Casserole for a delightful meal combination.
Storage & Reheating
Store any leftover pie crust in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. When ready to use, thaw it in the refrigerator overnight before rolling out.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Crust - Never Fails contains roughly 1620 calories, with 19g protein, 195g carbohydrates, and 87g fat. It is an excellent source of protein (37% of the Daily Value), iron (35% of the Daily Value), and calcium (32% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2251mg per serving (98% 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 dough in advance. Just wrap it tightly and refrigerate for up to 3 days or freeze it for up to 3 months. This allows you to have a ready-to-use crust whenever you need it, making it convenient for last-minute baking.
Why is my pie crust tough?
A tough pie crust is often a result of overworking the dough or using too much flour. To avoid this, mix the ingredients until just combined and handle the dough as little as possible. Remember, the goal is to keep the ingredients cold and the dough tender.
Can I use whole wheat flour instead of plain flour?
Yes, you can use whole wheat flour as a substitute, but it may result in a denser crust. To improve texture, consider mixing half whole wheat flour with half all-purpose flour. This will give you a healthier option while maintaining some flakiness.
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).