no fail pie crust recipe

Written ByJenny Smyth Posted on
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The Best no fail pie crust recipe

I’ve been making pie crusts for years, but this no-fail recipe has become my go-to. It’s perfect for any occasion, whether it’s a family gathering or a holiday dinner. The best part is that it’s incredibly easy to make and requires minimal ingredients.

I love how the dough comes together quickly and evenly, with no fussing about getting it just right. My kids can even help me roll it out and put it in the pie dish – they love being involved in the process. As for the taste, it’s simply divine.

The crust is flaky and buttery, with just the right amount of crunch on the outside. And the best part? It’s a healthier option than traditional pie crusts, thanks to the use of whole wheat flour and less sugar.

I’ve even served it to my picky eaters who always seem to enjoy it. This recipe has become a staple in our household, and I know it will be yours too once you try it out. I’ve made it countless times for family gatherings and special occasions, and everyone always raves about it.

It’s truly a crowd-pleaser. One of the things I love about this recipe is how versatile it is – you can fill it with anything from sweet treats like apple or cherry filling to savory delights like cheese or spinach. And don’t even get me started on the leftovers – they freeze beautifully and can be reheated at a moment’s notice.

This no-fail pie crust recipe has truly been a game-changer for me, and I’m so excited to share it with you all today! Whether you’re looking for a quick dessert solution or a hearty meal option, this recipe has got you covered.

No Fail Pie Crust

4.6 from 1834 votes

This foolproof pie crust recipe produces a tender, flaky pastry every time. It uses a combination of butter and shortening for the perfect balance of flavor and texture.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 200 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1/2 cup cold unsalted butter, cut into small cubes
1/2 cup cold vegetable shortening, cut into small pieces
6 to 8 tablespoons ice water

👨‍🍳Directions

1In a large mixing bowl, whisk together the flour, salt, and sugar.
2Add the cold butter cubes and shortening pieces, then use a pastry blender or two knives to cut them into the flour until the mixture resembles coarse meal with pea-sized bits of fat remaining.
3This ensures a flaky texture.
4Sprinkle 6 tablespoons of ice water over the flour mixture and toss gently with a fork until the dough begins to come together.
5Add more water, 1 tablespoon at a time, if the dough is too dry, but stop as soon as it holds together when pressed; do not overwork.
6Turn the dough out onto a lightly floured surface and divide it in half.
7Flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour until firm.
8Chilling relaxes the gluten and prevents shrinking during baking.
9Preheat the oven to 425°F.
10On a lightly floured surface, roll one dough disk into a 12-inch circle about 1/8-inch thick, turning frequently to prevent sticking.
11Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and sides without stretching.
12Trim the overhanging dough to about 1/2 inch, then fold the edge under and crimp with your fingers or a fork.
13For a single crust shell, prick the bottom and sides with a fork to prevent puffing, then line with parchment paper and fill with pie weights or dried beans.
14Bake the crust for 15 minutes, then remove the parchment and weights and bake for an additional 10 to 15 minutes until the crust is golden brown and looks dry.
15Let it cool completely on a wire rack before filling.
16For a filled pie, follow your recipe’s baking instructions.

🔧Equipment

Large mixing bowl
Pastry blender or two knives
Plastic wrap
Rolling pin
9-inch pie dish
Fork

📊Nutrition Facts (per serving)

🔥Calories: 200 kcal🧈Total Fat: 13g💛Saturated Fat: 6g❤️Cholesterol: 20mg🧂Sodium: 290mg🌾Total Carbs: 19g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 3g

📝Notes

For best results, keep all ingredients and tools cold. If the dough becomes too warm, refrigerate it for 10 minutes before rolling. This recipe makes enough for one double crust or two single crusts.

Watch Video Of How No Fail Pie Crust Works

This no fail pie crust recipe is one I rely on for every occasion. It works for Thanksgiving pies, summer berry pies, and even potluck quiches. The crust comes out flaky and buttery every time, and it never gives me trouble.

My family always asks for it, and I am happy to make it because it is so simple. To store leftover pie, cover it loosely with foil and keep it at room temperature for up to two days. For longer storage, wrap it well and freeze it for up to a month.

To reheat, place slices in a 300 degree oven for about 10 minutes. This crisps the crust back up. Serve with whipped cream or ice cream for a perfect finish.

This crust makes any pie better, and it is a recipe you will use again and again.

❓ Frequently Asked Questions About No Fail Pie Crust

Q: What type of flour should I use for this recipe?

This recipe uses whole wheat flour, which gives the crust a nuttier flavor and denser texture than traditional all-purpose flour.

Q: Can I make this crust ahead of time?

Yes, you can make the dough ahead of time and store it in the fridge for up to 24 hours or freeze it for up to 3 months.

Q: Why do I need cold butter for this recipe?

The cold butter is what gives the crust its flaky texture – when you mix cold butter into warm flour, it creates steam as the butter melts, causing the dough to puff up.

Q: Can I substitute different types of fat in this recipe?

You can substitute other types of fat like lard or coconut oil if you prefer – just keep in mind that they may change the flavor slightly.

Q: Why does this recipe call for ice water?

The ice water helps to keep the dough cold while mixing, which is essential for creating a flaky texture.

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