Perfect Pie Crust No Fail
Flaky, buttery, and famously reliable, this Perfect Pie Crust No Fail recipe is your go-to guide for creating the ideal foundation for sweet or savory pies. Crafted with a blend of cold unsalted butter and shortening for the perfect balance of texture and flavor, this recipe incorporates a splash of apple cider vinegar to ensure a tender, foolproof dough every time. The step-by-step method makes it approachable, even for beginners, with pro tips like chilling the dough for easy handling and rolling. Whether you're making a show-stopping fruit pie or a hearty quiche, this pie crust delivers professional bakery results with minimal effort. Say goodbye to soggy or tough crusts—this is the foolproof secret to pie-making success!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cut into small cubes)
- 0.5 cup Shortening (cold)
- 0.5 teaspoon Salt
- 1 tablespoon Granulated sugar
- 6 tablespoons Ice water
- 1 teaspoon Apple cider vinegar
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Mix together with a whisk or fork.
Add the cold, cubed butter and shortening to the flour mixture. Using a pastry cutter or your fingers, work the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
In a small bowl, mix the ice water and apple cider vinegar. Gradually drizzle this mixture into the flour mixture, one tablespoon at a time, tossing with a fork after each addition. Stop adding liquid as soon as the dough begins to come together and is just moist enough to hold its shape when pressed.
Turn the dough out onto a clean surface and gently press it together into a ball. Divide the dough in half and shape each half into a flat disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
When ready to use, remove the dough from the refrigerator and allow it to rest for 10 minutes at room temperature. Roll out the dough on a lightly floured surface to fit your pie dish, working from the center outward for an even thickness.
Transfer the rolled-out dough to your pie dish. Trim any excess dough and crimp the edges as desired. The crust is now ready to use for your recipe of choice!
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 126 mg | 5% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.7 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 11 mg | 1% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 40 mg | 1% | |
*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.
