Never Fail Pie Crust
Master the art of impeccable pie-making with this "Never Fail Pie Crust" recipe—a foolproof and versatile option for all your pie-baking needs. Combining the perfect ratio of all-purpose flour, cold unsalted butter, and vegetable shortening, this crust delivers rich, buttery flavor and a flaky, tender texture every time. A splash of white vinegar enhances the dough's workability, while ice-cold water ensures it rolls out effortlessly without becoming sticky. Ideal for both sweet and savory fillings, this recipe makes two crusts, perfect for double-crust pies or freezing for future use. Whether you're crafting a classic apple pie or a quiche, this reliable pie crust will elevate your homemade creations into bakery-worthy masterpieces.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Salt
- 1 cup Unsalted butter (cold, cut into small cubes)
- 0.5 cup Vegetable shortening (cold)
- 6 tablespoons Ice water
- 1 teaspoon White vinegar
Instructions
In a large mixing bowl, whisk together the all-purpose flour and salt until well combined.
Add the cold, cubed unsalted butter and vegetable shortening to the flour mixture.
Using a pastry cutter or your fingertips, cut the butter and shortening into the flour until the mixture resembles coarse crumbs with some pea-sized chunks remaining. Be careful not to overmix.
In a small bowl, combine the ice water and white vinegar.
Sprinkle the ice water mixture over the flour-butter mixture, 1 tablespoon at a time, gently stirring with a fork after each addition. Stop adding water once the dough begins to come together but is not sticky. You may not need all 6 tablespoons.
Gently gather the dough into two equal portions and shape each into a flat disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
Once chilled, roll out the dough on a lightly floured surface to fit your pie dish. Ensure the dough is about 1/8 inch thick and extend slightly beyond the edges of the dish.
Proceed to fill and bake your pie according to your desired recipe, or blind bake the crust if needed for specific fillings.
Nutrition Facts
Calories |
1949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.4 g | 202% | |
| Saturated Fat | 74.9 g | 375% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 989 mg | 43% | |
| Total Carbohydrate | 118.8 g | 43% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 0.4 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 159 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.
