Foolproof Pie Crust
Master the art of homemade pie making with this *Foolproof Pie Crust* recipe—a game changer for beginners and seasoned bakers alike. Featuring a perfect balance of buttery richness and flaky texture, this crust combines the best of cold unsalted butter and vegetable shortening for a dependable dough that delivers every time. The addition of apple cider vinegar (or lemon juice) ensures tender results by preventing overworking the gluten, while a hint of sugar enhances the flavor. With just 25 minutes of prep and easy-to-follow techniques like cutting the fats into the flour and hydrating with ice water, this pie crust is as versatile as it is reliable. Whether you’re crafting a luscious fruit-filled dessert or a savory pot pie, this recipe yields two crusts and can be made ahead for ultimate convenience. Say goodbye to intimidating pie-making and hello to your new favorite, foolproof foundation for baking success!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter (cold, cut into small cubes)
- 0.5 cup vegetable shortening (cold, cut into small pieces)
- 6 tablespoons ice water
- 1 teaspoon apple cider vinegar or lemon juice
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until evenly combined.
Add the cold butter cubes and vegetable shortening to the flour mixture. Using a pastry cutter or your fingertips, cut or rub the fats into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter.
In a small bowl or measuring cup, stir together the ice water and apple cider vinegar (or lemon juice).
Drizzle the ice water mixture, one tablespoon at a time, over the dry ingredients. Gently toss the mixture with a fork or your hands after each addition. Stop adding water as soon as the dough holds together when squeezed.
Turn the dough out onto a lightly floured surface and divide it in half. Shape each portion into a disk (about 1-inch thick) and wrap tightly in plastic wrap.
Refrigerate the dough disks for at least 1 hour or up to 2 days to allow the gluten to relax and the dough to fully hydrate.
When ready to use, roll out one disk of dough on a lightly floured surface to fit your pie dish, leaving a 1-inch overhang. Repeat with the second disk or save for another use.
Fill and bake according to your pie recipe's instructions, or blind bake the crust if needed.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.3 g | 202% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 989 mg | 43% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.9 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 161 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
