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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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
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour and salt.
Step 2
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.
Step 3
In a small bowl, whisk together the cold water, white vinegar, and egg until well combined.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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
| Serving size | (1269.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5458.3 |
| Total Fat 420.5g | 0% |
| Saturated Fat 213.0g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 994.5mg | 0% |
| Sodium 4896.0mg | 0% |
| Total Carbohydrate 367.1g | 0% |
| Dietary Fiber 13.1g | 0% |
| Total Sugars 1.4g | |
| Protein 59.2g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 176.6mg | 0% |
| Iron 23.4mg | 0% |
| Potassium 667.3mg | 0% |
Source of Calories