Easy Homemade Pie Crust Recipe for Perfect Pies
Listen up, all you baking enthusiasts out there, because I have got something divine in store for you! Yes, that’s right, it’s a never-fail pie crust recipe that is sure to take your baking skills to the next level. Now, I know what you may be thinking – “I’ve already tried my hand at numerous pie crust recipes and they all turned out to be a complete fail!” It’s alright, we’ve all been there and felt that frustration before. But let me tell you, this recipe is different. It is tried and true – a recipe that has been handed down through generations of talented bakers who have perfected the art of pie-making. So if you’re ready to go on a baking adventure like no other, gather up your ingredients and follow along because this never-fail pie crust recipe is about to change your life (and your taste-buds!).
Why You’ll Love This Recipe
As a baker, I know the struggle of trying to make the perfect pie crust. It can be frustrating when you put in all that effort and time only to end up with a failed pie crust. That’s where this no-fail pie crust recipe comes in. Trust me when I say, once you try this recipe, you will never go back to another.
One of the reasons why you’ll love this recipe is that it is foolproof. Whether you’re a seasoned baker or a beginner, this recipe guarantees perfect results every time. With only six ingredients, namely all-purpose flour, vegetable shortening, salt, white sugar, cold water, and vinegar, this easy-to-follow recipe requires minimal effort and time.
Another reason why you’ll love this recipe is that it produces a deliciously flaky pie crust. The combination of vegetable shortening and unsalted butter creates the perfect balance between crispiness and tenderness of the crust. The addition of vinegar helps to tenderize the crust while also preventing it from becoming tough and hard.
This no-fail pie crust recipe is versatile enough to use for sweet or savory pies alike. You can fill it with your favorite fruit for an apple or blueberry pie, or use it as a base for a tasty quiche or chicken pot pie. Whatever your taste buds desire, this crust has got you covered.
In conclusion, whether you’re a seasoned baking pro or just getting started in the kitchen — trust me when I say that this no-fail pie crust recipe will quickly become a staple in your recipe collection. It’s easy to make, produces foolproof results every time and will elevate any dessert or savory dish into something truly special. So go ahead and give it a try today!
Ingredient List
Before we start baking, we must gather all the needed ingredients. Please get your measuring cups and spoons ready. In this recipe, you will need:
Ingredients (3 cups)
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup vegetable shortening
- ice water (around 6-8 tbsp)
This will make two crusts of a 9-inch pie. We believe that using vegetable shortening instead of butter as our fat ingredient is the key to avoiding the crust from becoming tough. During the mixing process, it tends to form a more tender and flaky crust. The amount of ice water may vary depending on the humidity level, but please ensure that it is ice-cold water from the fridge.
Some bakers prefer reducing the salt quantity to half a teaspoon and adding a tablespoon of white sugar for a sweeter taste. Others mix unsalted butter with their shortening or just use unsalted butter altogether. Some add an egg or white vinegar to create a more tender crust, while some even add baking powder for it to be more fluffy.
However, in this recipe, we are sticking to grandma’s never-failing recipe using all-purpose flour, salt, and vegetable shortening.
The Recipe How-To
Now that you have all the necessary ingredients, let’s dive into the recipe itself. Here’s a step-by-step guide on how to make the perfect no-fail pie crust.
Ingredients Needed:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 cups vegetable shortening or unsalted butter, chilled
- 1 large egg, beaten
- 1 tablespoon White vinegar
- 5 tablespoons ice water
Instructions:
- In a large bowl, sift together 3 cups of all-purpose flour and 1 teaspoon of salt.
- Next, add 1 and a half cups of chilled vegetable shortening or unsalted butter into the bowl. Using a pastry blender, cut the shortening or butter into the flour mixture until it has coarse crumbs.
- In a separate bowl, beat one large egg and add one tablespoon of white vinegar plus five tablespoons of ice water. Mix until combined.
- Pour the mixture slowly into the flour mixture and stir until you are left with a doughy texture.
- Divide the dough in half and place each half onto a floured surface. Knead each half lightly with your hands and then shape it into flattened round discs.
- Wrap each disc in plastic wrap and refrigerate for least an hour, but up to overnight.
- When ready to bake your pie, take one disc out of the refrigerator and place it onto a floured surface.
- Use a rolling pin to roll out the dough in a circular shape about two inches larger than your pie dish.
- Place the rolled-out dough into your pie dish and press it down gently so that it fits snuggly.
- Trim off any excess dough hanging over the sides using scissors or a knife.
- And voila! Your perfect no-fail pie crust is ready to be filled with your favorite filling.
Your homemade pie crust will be perfectly flaky and hard to resist! Repeat the steps for your next pie crust or store your remaining crust dough in the fridge as directed above. Enjoy this recipe time after time for a fail-safe homemade pie crust!
Substitutions and Variations
A recipe is not set in stone, and there are always ways to add your own creativity to it. This no-fail pie crust recipe is no exception! Here are some variations and substitutions you can try out.
Replacement for Shortening:
This recipe calls for vegetable shortening, but you can swap it with unsalted butter or a combination of unsalted butter and vegetable oil. The texture and taste will change a bit, but it will still be an excellent crust.
No Vinegar? No Problem!
If you don’t have any white vinegar on hand, substitute it with apple cider vinegar for an added twist of flavor. Alternatively, you could use lemon juice if desired.
Cream Cheese:
For a creamier, richer tasting crust, consider using a mix of cream cheese and butter instead of shortening.
Add Some Spice:
If you’re looking to add some spice to your pie, try adding cinnamon or nutmeg to the dough. These spices pair especially well with fall pies like pumpkin or apple.
Glaze It Up:
If you want to add a glossy finish to your pie crust, brush beaten egg or milk over the top before baking it. This will give it a golden brown colour and shinier finish.
Use Sour Cream:
Replace one part of the water with sour cream for an interesting tangy addition to the dough. The sour cream makes this crust a fantastic base for savoury pies like quiches.
These are just some ideas that can spark creativity in the kitchen – feel free to experiment with different ingredients until you find what works best for you. Remember, baking is all about having fun and enjoying the final product!
Serving and Pairing
As the proud creator of this never-fail homemade pie crust recipe, I believe that a perfect pie is a great work of art that deserves to be paired with the right kind of drinks and sides. The classic apple pie, for example, tastes exceptionally delicious when served with a scoop of vanilla ice cream or whipped cream on top. The sweet and tangy flavors of the pie filling pair wonderfully with the creamy texture of ice cream or whipped cream. If you’re a fan of tea, you can serve a warm cup of Earl Grey or English Breakfast Tea alongside your pie.
Additionally, fruit pies like blueberry and strawberry are heavenly when paired with light and refreshing beverages like lemonade, iced tea, or sparkling water. Lemonade has a lovely tart flavor which pairs perfectly with the sweetness of the fruit pies. You can also pair your fruit pies with red or white wine to add to that luxurious dining experience.
If you’re serving up savory pies like quiches or meat pies, it’s best to go for darker and more intense drinks like reds wines or stouts. Stouts have malty flavor characteristics that complement savoury dishes well. You might also want to try serving your savory pies alongside spicy pickles, garlic roasted potatoes or a leafy salad topped with vinaigrette dressing to add extra flavors to your dining experience.
In conclusion, when it comes to pairing drinks and sides with pie made from my fail-proof recipe, there are many options depending on your personal taste. The sky’s the limit here! So go ahead and experiment with different combinations until you find your perfect match!
Make-Ahead, Storing and Reheating
One of the best things about this never-fail pie crust recipe is its versatility. You can easily make the crust ahead of time and store it properly for later use. It saves a lot of time and hassle when you’re in a rush to prepare a dessert.
To make-ahead, prepare the crust as directed in the recipe, shape it into a disk, wrap it in plastic wrap, then store it in an airtight container or plastic bag in the fridge for up to two days. Alternatively, you can freeze the dough for up to three months by wrapping it tightly in several layers of plastic wrap and aluminum foil.
When you’re ready to use the stored crust, remove it from the fridge or freezer and let it sit at room temperature until it is pliable enough to roll out. It could take up to 30 minutes or more depending on how long you stored it.
Storing a baked pie with this crust is also easy. To prevent getting soggy bottom or edges, pre-bake your crust before adding fillings. After filling and baking your pie as per your filling recipe, allow it to cool completely before storing in an airtight container or covering tightly with cling wrap. Store in the refrigerator for up to 5 days.
Reheating instructions depend on whether you’re reheating an unbaked or baked pie. If you’re reheating an unbaked pie, follow your filling recipe’s instructions on baking time and temperatures. If reheating a pre-baked pie with this never-fail crust, pop it into the oven at 375°F (190°C) for 10-15 minutes until heated through and crispy again.
With these tips and the convenience of being able to store leftovers previous baking sessions or work ahead when having guests over, you’ll be able to enjoy perfect pies anytime without worrying about making crust anew each time!
Tips for Perfect Results
Now that you have the ingredients and instructions for making a never-fail pie crust, let’s talk about some tips to ensure that your crust turns out perfect every time. Even with a no-fail recipe, small mistakes can impact your final result. So, here are some tips to consider:
First, it’s important to keep all the ingredients cold. Cold fat, like shortening or butter, helps create a flaky texture in the crust which is what we are aiming for. Make sure to chill the fat and water before using them in the recipe.
Next, be conservative when adding liquid to the dough. Only add enough ice water until the dough comes together since adding too much can make the crust tough rather than flaky.
Another tip is to handle the dough as little as possible once it comes together. Overworking the dough can lead to a tough crust instead of a flaky and delicate one.
Using flour when rolling out the dough is necessary, but don’t use too much flour on the surface or on the rolling pin. Too much can be incorporated into the dough and make it dry and crumbly.
If you want an extra crisp crust, try brushing the bottom of your crust with an egg wash before pouring in fillings. An egg wash can also help seal any cracks in your crust to keep filling from leaking through.
Lastly, don’t shy away from experimenting with different fats and flavorings.I’ve heard that replacing a portion of shortening with sour cream or cream cheese gives you a tangy zest in every bite. Also try switching vinegar for lemon juice or use vodka instead of water for easy flaky pie crusts.
Follow these tips and adapt them according to your preference while enjoying making pies with never fail pie crust recipes!
FAQ
Now that you have all the instructions and tips to prepare a perfect never-fail pie crust, it’s essential to answer some of the most common doubts that might arise during the process. In this section, we will address some Frequently Asked Questions (FAQ) about the recipe, including ingredient substitutions or variations and how to store or reheat the crust. These pieces of information will help you make confident decisions and experiment with this pie crust recipe to create your unique desserts. So, let’s dive into the FAQ section!
What is the secret to a good pie crust?
To bake a perfect pie, it all starts with the right tools. You’ll need a rolling pin, pastry cutter, mixing bowl, and a pie plate. Once you have your tools, it’s time to start with the dough. To create a flaky crust, you want to cut in the butter until it resembles pea-sized pieces and then choose lard over shortening. This will give your crust a buttery flavor and crisp texture. Always remember to use ice-cold water to help keep the dough firm and prevent it from becoming too sticky.
When it comes to mixing the dough, less is more. Overmixing can cause your crust to become tough, and nobody wants that. Keeping the dough cool throughout the process is also key to a great crust. You can chill the dough for a bit before rolling it out, and work quickly to avoid having it get too warm.
Next, choose the right pie plate. A light-colored metal or heat-resistant glass plate is best for baking pies as they distribute heat evenly. Positioning the rack on the bottom of the oven can also help prevent a soggy bottom. And finally, don’t forget to decorate the top of your pies. A lattice crust or decorative cutouts will give your pie that professional touch.
Is pie crust better with butter or Crisco?
When it comes to creating the perfect pie crust, butter certainly takes the cake (or the pie, in this case!). Using butter as the main ingredient will result in a crust that is flavorful, flaky, and able to hold its shape. However, that doesn’t mean that shortening and lard should be written off completely. Each ingredient has its unique advantages in creating delectable desserts. For instance, shortening can be used to create incredibly tender baked goods, such as pumpkin whoopie pies.
Why do you put vinegar in pie crust?
When baking bread, using vinegar in the dough could be advantageous. This is because vinegar can hinder the development of gluten, which typically results in a stiff crust.
What is the number 2 most important thing when making pie crust?
To prepare the dough, grab a glass of cold water and fill it with ice. Slowly pour the ice water into the dough, adding a tablespoon at a time. The goal is to moisten the dough just enough so that it holds together when you give it a gentle squeeze in your hand. Don’t overdo it by adding too much water at once. Gradual additions will help you achieve the right consistency.
Bottom Line
In conclusion, this no-fail pie crust recipe is a must-have in any baker’s arsenal. With simple ingredients that can be found in any pantry and easy-to-follow instructions, even the most inexperienced bakers can achieve amazing results. The addition of vinegar and egg to the recipe gives it that special touch, resulting in a buttery, flaky pie crust that will have your family and friends begging for more.
Don’t let the fear of a fail pie crust stop you from creating beautiful desserts. With this recipe, you can confidently tackle any pie or pastry recipe, knowing that your crust will come out perfect every time. And the best part? This recipe is completely customizable, allowing you to experiment with different flavors and textures.
So go ahead, give this never-fail pie crust recipe a try. You won’t be disappointed!
No-Fail Pie Crust Recipe
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon white sugar
- 2 teaspoons salt
- 1 3/4 cups vegetable shortening
- 1 teaspoon vinegar
- 1 egg
- 1/2 cup ice water
Instructions
- Place flour, sugar and salt in a medium/large bowl.
- Add the shortening and"cut" in until the mixture is crumbly and there are no big lumps of fat. Use forks, two knives or a pastry cutter; pea size crumbs please.
- In a small bowl whisk together vinegar, egg and ice water.
- Slowly add to flour mixture with a fork just until all ingredients are coming together and begin to form a ball. At this point I press together to make sure dough is holding together.
- Divide dough into fourths.
- Wrap each one in plastic wrap and refrigerate for 30 minutes or freeze for up to 6 months.
Your Own Notes
Nutrition
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.