Peggy's Foolproof Pie Crust
Flaky, buttery, and irresistibly tender, Peggy's Foolproof Pie Crust is the ultimate recipe for pie perfection. Designed to eliminate the usual stress of making homemade pie dough, this recipe combines time-tested techniques with a splash of white vinegar for a fail-safe approach that ensures an incredibly tender texture. A blend of chilled butter and shortening gives the crust the perfect balance of richness and structure, while a touch of sugar adds just the right hint of sweetness to complement both sweet and savory fillings. With only 15 minutes of prep time, this versatile recipe yields two crusts that are easy to roll out and shape, making it ideal for pies, quiches, tarts, and galettes. Whether you're a pie-making pro or a beginner in the kitchen, this crust will elevate your baking to new heights. Perfect your dessert game with Peggy's Foolproof Pie Crust today!
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Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter (chilled and cubed)
- 0.5 cup shortening (chilled)
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 6 tablespoons ice water
- 1 teaspoon white vinegar
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Mix well to evenly distribute the dry ingredients.
Step 2
Add the cubed chilled butter and shortening to the flour mixture. Using a pastry cutter or your fingertips, work the fats into the flour until the mixture resembles coarse breadcrumbs with some pea-sized chunks of butter remaining.
Step 3
In a small bowl, combine the ice water and white vinegar.
Step 4
Gradually drizzle the water-vinegar mixture into the flour mixture, one tablespoon at a time, while gently stirring with a fork or your fingers. Add just enough liquid for the dough to come together without being sticky. You may need less than the full amount.
Step 5
Divide the dough into two equal portions. Shape each portion into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour before rolling out. This helps relax the gluten and keep the crust tender.
Step 6
When ready to use, lightly flour your work surface and rolling pin. Roll out the dough to your desired size and thickness, starting from the center and working outward in all directions.
Step 7
Transfer the rolled dough to your pie dish and trim any excess overhang, leaving about 1 inch if you plan to crimp the edges.
Step 8
Use as needed for your favorite pie recipe. If pre-baking the crust, prick the bottom with a fork, line with parchment paper, and fill with pie weights before baking as directed in your recipe.
Nutrition Facts
| Serving size | (770.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3930.1 |
| Total Fat 317.8g | 0% |
| Saturated Fat 154.2g | 0% |
| Cholesterol 525.4mg | 0% |
| Sodium 2381.8mg | 0% |
| Total Carbohydrate 241.4g | 0% |
| Dietary Fiber 8.2g | 0% |
| Total Sugars 13.2g | |
| Protein 32.7g | 0% |
| Vitamin D 152.5IU | 0% |
| Calcium 92.0mg | 0% |
| Iron 13.9mg | 0% |
| Potassium 376.0mg | 0% |
Source of Calories