Fool Proof Pie Crust Recipe
Introduction
This fool proof pie crust recipe is simple, reliable, and perfect for both sweet and savory pies. With just a few basic ingredients, you can create a tender, flaky crust every time. Whether you’re a beginner or an experienced baker, this crust will become your go-to base.
Ingredients
- 4 cup all-purpose flour
- 1 3/4 cup shortening
- 1 tablespoon sugar
- 1 tablespoon apple cider vinegar
- 1 large egg
- 1/2 cup ice water
Instructions
- Step 1: Add the flour, shortening, sugar, and apple cider vinegar to a large bowl.
- Step 2: Mix with a pastry cutter or fork until the mixture resembles coarse gravel.
- Step 3: In a separate bowl or liquid measuring cup, beat together the egg and ice water.
- Step 4: Pour the egg mixture into the flour mixture and stir with a fork until a dough forms.
- Step 5: Gather the dough into a ball, wrap it tightly in plastic wrap, and chill it for at least 15 minutes before rolling out.
Tips & Variations
- For a flakier crust, keep all ingredients, especially the shortening and water, very cold before mixing.
- You can substitute vegetable shortening with cold butter for a richer flavor, though the texture will be slightly different.
- When rolling out, avoid overworking the dough to prevent it from becoming tough.
Storage
Store the wrapped dough in the refrigerator for up to 3 days before using. For longer storage, freeze the dough tightly wrapped for up to 1 month. To use frozen dough, thaw it in the refrigerator overnight before rolling out. Baked pie crusts can be stored covered at room temperature for 1–2 days or frozen for longer storage.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use this crust for both sweet and savory pies?
Yes, this crust is neutral in flavor and works well for both sweet and savory fillings.
What if my dough is too dry or too sticky?
If the dough is too dry, add a tablespoon of ice water at a time until it comes together. If it’s too sticky, sprinkle in a little more flour and handle gently.
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Fool Proof Pie Crust Recipe
- Total Time: 15 minutes (plus chilling time)
- Yield: Enough for one double crust pie (about 9-inch pie) 1x
Description
This foolproof pie crust recipe yields a tender, flaky pastry perfect for both sweet and savory pies. Made with all-purpose flour and shortening, it incorporates a touch of sugar and apple cider vinegar for added flavor and flakiness. The dough is easy to prepare, requiring no fancy equipment, and can be chilled or frozen for convenience.
Ingredients
Fool Proof Pie Crust
- 4 cup(s) all-purpose flour
- 1 3/4 cup(s) shortening
- 1 tablespoon(s) sugar
- 1 tablespoon(s) apple cider vinegar
- 1 large egg
- 1/2 cup(s) ice water
Instructions
- Combine dry ingredients: Add all the ingredients except the egg and water to a large bowl. This includes the flour, shortening, sugar, and apple cider vinegar.
- Mix to gravel texture: Using a pastry cutter or fork, cut and mix the ingredients together until the mixture resembles coarse gravel. This ensures the shortening is evenly distributed without overworking the dough.
- Prepare wet mixture: In a separate bowl or liquid measuring cup, beat together the egg and ice water thoroughly to combine.
- Incorporate wet ingredients: Add the egg and water mixture to the flour mixture, stirring gently with a fork. Once combined, gather the mixture into a cohesive dough ball and wrap tightly in plastic wrap.
- Chill before use: Refrigerate the dough ball for at least 15 minutes before rolling out. The dough can also be stored in the refrigerator for up to 3 days or frozen for longer storage until ready to use.
Notes
- Use cold shortening and ice water to ensure the crust stays flaky.
- Do not overwork the dough to prevent tough crust.
- Allow the dough to rest in the fridge to relax the gluten and make rolling easier.
- The apple cider vinegar helps tenderize the crust and improve texture.
- If freezing, wrap the dough tightly and thaw in the refrigerator before rolling.
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: pie crust, flaky pie dough, homemade pie crust, foolproof pie crust, baking base, pastry dough
