Flaky and Foolproof Pie Crust
This Flaky and Foolproof Pie Crust is the ultimate solution for both novice and experienced bakers alike. With its perfect balance of buttery flavor and flaky texture, this crust never disappoints and is versatile enough to accommodate any filling, whether sweet or savory. It's incredibly easy to make and can be prepared ahead of time, ensuring you have a delicious base ready for your favorite pies. This recipe yields enough for two 9-inch crusts, making it perfect for preparing pies for family gatherings or special occasions. Say goodbye to pie crust woes and hello to baking perfection!
N/A
Servings
142
Calories
6
Ingredients
Ingredients
Flour
3 cups (sifted)
Shortening
1 cup (cold)
Salt
1/2 teaspoon
Egg
1 large (beaten)
Cold Water
5 tablespoons
Vinegar
1 teaspoon
Instructions
1
In a large mixing bowl, combine the flour and salt, whisking together to evenly distribute the salt.
2
Using a pastry cutter or your fingertips, cut in the shortening until the mixture resembles coarse crumbs with small pea-sized pieces.
3
In a separate small bowl, whisk together the beaten egg, cold water, and vinegar until well combined.
4
Gradually add the liquid mixture to the flour mixture, stirring gently with a fork until the dough just comes together. Avoid overmixing to ensure a tender crust.
5
Once the dough has formed, turn it out onto a lightly floured surface and divide it into two equal portions. Gently shape each portion into a disk.
6
Wrap each disk tightly in plastic wrap and refrigerate for at least 30 minutes or until ready to use. This resting period allows the gluten to relax, resulting in a flakier crust.
7
When you're ready to bake, preheat your oven as needed. Roll out one disk of dough on a lightly floured surface to fit your pie dish. Use the other disk for a top crust or another pie as desired.
Nutrition Information
10g
Fat
11g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Flaky and Foolproof Pie Crust recipe?
This recipe is a versatile and easy-to-make pie crust that provides a perfect balance of buttery flavor and flaky texture for both sweet and savory fillings.
How many crusts does this recipe make?
This recipe yields enough dough for two 9-inch pie crusts.
Is this pie crust suitable for beginners?
Yes, it is designed to be foolproof and ultimate solution for both novice and experienced bakers alike.
Can I use this crust for savory pies?
Yes, the crust is versatile enough to accommodate any filling, including savory options.
Can I use this crust for sweet pies?
Yes, it is perfectly suited for sweet dessert pies.
How many calories are in a serving?
There are 142 calories per serving.
What is the fat content per serving?
Each serving contains 10g of fat.
What are the carbohydrates per serving?
Each serving contains 11g of carbohydrates.
What is the protein content per serving?
Each serving contains 3g of protein.
How much flour is needed?
The recipe requires 3 cups of sifted flour.
What type of shortening should I use?
The recipe calls for 1 cup of cold shortening.
How much salt is included?
The recipe uses 1/2 teaspoon of salt.
Does this recipe require eggs?
Yes, it requires 1 large beaten egg.
How much water is added to the dough?
The recipe uses 5 tablespoons of cold water.
What is the purpose of vinegar in the crust?
Vinegar is included as a 1 teaspoon measurement to help create a tender and flaky texture.
How should I combine the flour and salt?
In a large mixing bowl, whisk the flour and salt together to evenly distribute the salt.
How do I incorporate the shortening?
Use a pastry cutter or your fingertips to cut in the shortening until the mixture resembles coarse crumbs with small pea-sized pieces.
What ingredients are whisked together separately?
The beaten egg, cold water, and vinegar should be whisked together in a separate small bowl.
How should I mix the liquids into the flour?
Gradually add the liquid mixture to the flour mixture, stirring gently with a fork until the dough just comes together.
Why should I avoid overmixing the dough?
Avoiding overmixing ensures that the pie crust remains tender.
How should I divide the dough?
Turn the dough out onto a lightly floured surface and divide it into two equal portions.
What shape should I make the dough portions?
Gently shape each of the two portions into a disk.
How should the dough be stored before use?
Wrap each disk tightly in plastic wrap and refrigerate.
How long does the dough need to chill?
The dough should be refrigerated for at least 30 minutes.
Why is the resting period important?
The resting period allows the gluten to relax, which results in a flakier crust.
How do I prepare the dough for baking?
Roll out one disk of dough on a lightly floured surface to fit your pie dish.
Can I prepare this recipe ahead of time?
Yes, it can be prepared ahead of time to ensure you have a delicious base ready.
What size pie dish is this recipe for?
The recipe is designed to fit 9-inch pie dishes.
What are some tags for this recipe?
Common tags include pie crust, easy pie crust, flaky crust, no-fail recipe, and homemade.
Is this recipe good for special occasions?
Yes, it is perfect for preparing pies for family gatherings or special occasions.