No Fail Pie Crust
Master the art of perfect pie-making with this "No Fail Pie Crust" recipe—an essential for both novice and seasoned bakers! This foolproof recipe combines the richness of cold, cubed unsalted butter with the flakiness of vegetable shortening for a texture that’s irresistibly tender and buttery. Enhanced with a touch of sugar for balance and chilled to perfection, this dough rolls out beautifully without cracking or sticking. Whether you're crafting a sweet fruit pie or a savory quiche, this versatile crust is your go-to for consistent, bakery-quality results every time. With just 20 minutes of prep and simple ingredients like all-purpose flour, butter, and ice water, this recipe promises to take the stress out of pie-making and leave you with a flaky, golden crust that melts in your mouth.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 0.5 cup vegetable shortening, cold
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 0.5 cup ice water
Instructions
In a large mixing bowl, whisk together the all-purpose flour, sugar, and salt until evenly combined.
Add the cold, cubed butter and the vegetable shortening to the dry ingredients. Using a pastry cutter or your fingertips, work the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Gradually drizzle in the ice water, starting with 1/4 cup and mixing with a fork. Add more water, one tablespoon at a time, until the dough just holds together when pinched. Be careful not to overwork the dough.
Divide the dough in half and shape each portion into a disk about 1 inch thick. Wrap each disk tightly in plastic wrap.
Refrigerate the dough for at least 1 hour, or up to 2 days, before rolling it out for your desired pie recipe.
When ready to use, lightly flour your work surface and roll out the dough to fit your pie dish. Proceed with your pie filling and baking as directed.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.7 g | 202% | |
| Saturated Fat | 74.7 g | 373% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 989 mg | 43% | |
| Total Carbohydrate | 125.1 g | 45% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.8 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 44 mg | 3% | |
| Iron | 6.0 mg | 33% | |
| 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.
