Pie Crust("Never Fail")
Perfect for both sweet and savory pies, this never-fail pie crust is flaky and tender, making it a favorite for bakers of all skill levels. Its simplicity and ease of handling allow for re-rolling without the threat of toughness, ensuring a delightful base for any filling.
Ingredients
Instructions
- Cut shortening into flour and salt.
- Combine egg, water, and vinegar.
- Pour liquid into flour mixture all at once.
- Blend with a spoon just until the flour mixture is all moistened.
- This is an easy crust to handle and can be re-rolled without toughening.
- Bake at 450° for 10 minutes.
Tips & Substitutions
For best results, ensure your ingredients are very cold, especially the shortening. If you don't have vinegar, you can substitute it with lemon juice, which will also help tenderize the dough. Use a light touch when mixing to avoid toughening the crust. If you're in a hurry, a food processor can speed up the mixing process, but be careful not to overwork the dough.
Serving Suggestions
This pie crust is perfect for both sweet and savory pies. Consider filling it with seasonal fruits for a classic dessert, or use it for a quiche filled with vegetables and cheese. Serve alongside a scoop of ice cream or a dollop of whipped cream for desserts. For a hearty meal, pair it with a crisp salad or a side of roasted vegetables.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap and refrigerate for up to three days. You can also freeze it for up to three months. When ready to use, thaw it overnight in the refrigerator, and then roll it out as needed. Always bake the crust before filling to avoid a soggy bottom.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Crust("Never Fail") contains roughly 3533 calories, with 59g protein, 704g carbohydrates, and 52g fat. It is an excellent source of calcium (134% of the Daily Value), protein (118% of the Daily Value), and iron (109% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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. Wrap it in plastic wrap and refrigerate for up to three days or freeze it for up to three months. When ready to use, let it thaw in the refrigerator and then roll it out as needed.
What can I do if my crust is too crumbly?
If your crust is crumbly, it may need a little more moisture. Add a teaspoon of cold water at a time, mixing gently until the dough comes together. Be careful not to overwork it, as this can lead to a tough crust.
Can I use butter instead of shortening?
Yes, you can substitute butter for shortening, but the texture may be slightly different. Butter will produce a richer flavor and a flakier crust, but it can also make the dough less forgiving. Chill the butter before using to maintain the right consistency.
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).