Never Fail Pie Crust Ii
Perfectly flaky and foolproof, Never Fail Pie Crust II is your go-to recipe for achieving bakery-quality pies every time. Made with a balanced blend of chilled butter and shortening, this crust delivers the ideal combination of buttery richness and structural integrity. A touch of white vinegar and an egg ensure the dough is easy to work with, while cold water helps create those coveted flaky layers. Whether you're crafting a tender shell for savory quiches or a golden crust for fruit-filled masterpieces, this recipe is versatile, reliable, and beginner-friendly. With just 20 minutes of prep time and tips for both raw and pre-baked crusts, Never Fail Pie Crust II promises professional results without the guesswork. Optimize your baking game with this tried-and-true recipe that’s a must-have for any pie enthusiast!
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1.5 cups unsalted butter, chilled and cubed
- 0.5 cup vegetable shortening, chilled
- 1 cup cold water
- 2 teaspoons white vinegar
- 1 large egg
Instructions
In a large mixing bowl, combine the all-purpose flour and salt.
Add the chilled, cubed butter and vegetable shortening to the flour mixture. Using a pastry cutter or your fingertips, work the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
In a small bowl, whisk together the cold water, white vinegar, and egg until well combined.
Gradually pour the wet ingredients into the flour mixture, stirring gently with a fork or wooden spoon just until a dough begins to form. Be careful not to overmix.
Turn the dough out onto a floured surface and gather it into a ball. Divide it into two equal portions, flatten each portion into a disc, and wrap them individually in plastic wrap.
Refrigerate the dough discs for at least 1 hour, or up to 24 hours, to allow the fats to solidify and the gluten to relax.
When ready to use, roll out the dough on a lightly floured surface to fit your pie dish. Ensure it is roughly 1/8-inch thick. Line your dish with the dough, trim off any excess, and proceed with your pie recipe as needed.
If pre-baking the crust for a filling, prick it with a fork, line it with parchment paper or foil, and weigh it down with pie weights or dried beans. Bake at 375°F (190°C) for 12-15 minutes, then remove the weights and bake an additional 5-7 minutes, or until golden brown.
Nutrition Facts
Calories |
5458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 420.5 g | 539% | |
| Saturated Fat | 213.0 g | 1065% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 994 mg | 332% | |
| Sodium | 4896 mg | 213% | |
| Total Carbohydrate | 367.1 g | 133% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 1.4 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 177 mg | 14% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 667 mg | 14% | |
*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.
