Never Fail Pie Crust for 6 Crusts
Discover the foolproof secrets to perfect pastry with this "Never Fail Pie Crust for 6 Crusts" recipe—your ultimate go-to for buttery, flaky goodness. Crafted with a combination of vegetable shortening and cold cubed butter, this recipe strikes the perfect balance between tenderness and structure, making it ideal for both sweet and savory pies. A splash of white vinegar and an egg in the dough ensure easy handling and consistent results every time. With just 30 minutes of prep, this versatile recipe yields six dough disks, perfect for freezing and ready for your next pie-making adventure. Say goodbye to soggy crusts and hello to golden-brown perfection with every bake!
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Recipe Information
Ingredients
- 5 cups All-purpose flour
- 2 teaspoons Salt
- 2 tablespoons Granulated sugar
- 2 cups Vegetable shortening
- 1 cup Unsalted butter (cold, cubed)
- 1 cup Cold water
- 1 tablespoon White vinegar
- 1 large Egg
Instructions
In a large mixing bowl, whisk together the flour, salt, and sugar until evenly combined.
Add the vegetable shortening and cold cubed butter to the bowl. Using a pastry cutter or your fingertips, work the fats into the flour mixture until it resembles coarse crumbs with pea-sized pieces of fat.
In a small bowl or measuring cup, whisk together the cold water, vinegar, and egg until well combined.
Gradually pour the wet mixture into the dry ingredients, stirring with a fork just until the dough begins to come together. Be careful not to overmix.
Divide the dough into six equal portions. Shape each portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
If freezing, place the wrapped dough disks in an airtight freezer bag or container. The dough can be frozen for up to 3 months. Thaw in the refrigerator before using.
To use, lightly flour your work surface and a rolling pin. Roll out one disk of dough to fit your pie dish. Proceed with your pie recipe as directed.
Nutrition Facts
Calories |
1398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 666 mg | 29% | |
| Total Carbohydrate | 83.4 g | 30% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.4 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 109 mg | 2% | |
*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.
