Never Fail Pie Dough
Perfectly tender, irresistibly flaky, and wonderfully versatile, the "Never Fail Pie Dough" recipe is your go-to solution for stress-free pie creations. Featuring a balanced blend of cold unsalted butter and vegetable shortening, this dough promises a buttery richness with just the right amount of pliability for easy rolling. A touch of apple cider vinegar enhances its texture, while simple pantry staples like all-purpose flour, sugar, and salt ensure the ideal flavor profile. Designed to be foolproof, this pie dough comes together in just 15 minutes and can be refrigerated or frozen for ultimate convenience. Whether you're crafting a golden lattice for fruit pies or a hearty crust for savory quiches, this dough delivers consistently delicious results every time. Make your pies unforgettable with this trusty recipe!
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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, cubed)
- 0.25 cup vegetable shortening (cold)
- 5 tablespoons ice water
- 1 teaspoon apple cider vinegar (optional)
Instructions
In a large mixing bowl, whisk together the flour, sugar, and salt until evenly combined.
Add the cold, cubed butter and cold vegetable shortening to the bowl. Using a pastry cutter or your fingertips, work the fats into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces still visible.
Drizzle the ice water and apple cider vinegar (if using) over the dough mixture, starting with 4 tablespoons of water. Gently mix with a fork or your hands just until the dough begins to clump together. Add the remaining tablespoon of water only if needed to bring the dough together.
Turn the dough out onto a clean surface and divide it into two equal portions. Shape each portion into a flat disc, about 1 inch thick. Wrap each disc tightly in plastic wrap.
Chill the dough in the refrigerator for at least 1 hour before rolling it out. This will allow the fats to firm up and the gluten to relax, ensuring a tender and flaky crust.
When ready to use, lightly flour your work surface and rolling pin. Roll out the dough to your desired thickness, rotating it often to prevent sticking, and use it as directed in your pie recipe.
This dough can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. If freezing, wrap the discs in an additional layer of foil or freezer-safe plastic wrap to prevent freezer burn.
Nutrition Facts
Calories |
1710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 989 mg | 43% | |
| Total Carbohydrate | 125.3 g | 46% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.6 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 5.9 mg | 33% | |
| 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.
