never fail pie crust recipe

Written ByJenny Smyth Posted on
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The Best never fail pie crust recipe

I’ve been making this never fail pie crust recipe for years, and it’s always a hit with my family. It’s a classic recipe that’s easy to follow and requires no special equipment. I love how the dough comes together in just a few minutes, and the result is always a flaky, buttery crust that’s perfect for any occasion.

My kids love helping me roll out the dough and place it in the pie dish, and they’re always excited to taste the finished product. This recipe is a staple in our household, and I’ve even used it for holidays and special events. The best part is that it’s incredibly versatile – you can use it for sweet or savory fillings, and it’s always a crowd-pleaser.

I’ve served it with everything from traditional pumpkin pie to more modern fillings like chocolate chips or caramel sauce. My family can’t get enough of this never fail pie crust, and I’m happy to share the recipe with you so you can enjoy it too. One of the things I appreciate about this recipe is that it uses cold ingredients – this helps to create a flaky texture that’s hard to resist.

I also love how simple the ingredients are – just flour, butter, salt, and water. This makes it easy to customize with different flavors or add-ins without compromising the integrity of the crust itself. Of course, there are plenty of other reasons why this never fail pie crust recipe is a favorite in our household…

but these are just a few of the many benefits we’ve enjoyed over the years.

Never Fail Pie Crust

4.6 from 1161 votes

This pie crust recipe uses a combination of butter and shortening for a flaky, tender result that holds together perfectly. The vinegar and egg help create a dough that is easy to roll out and forgiving to work with.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 8Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup cold unsalted butter, cut into small cubes
1/2 cup cold vegetable shortening, cut into small pieces
1 large egg
1 tablespoon white vinegar
1/4 cup ice water, plus more if needed

👨‍🍳Directions

1In a large mixing bowl, whisk together the flour, salt, and sugar.
2Add the cold butter and shortening cubes, then use a pastry cutter or two forks to cut the fats into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining.
3In a small bowl, beat the egg with the vinegar and 1/4 cup ice water.
4Drizzle this mixture over the flour mixture and stir gently with a fork until the dough begins to come together.
5If the dough seems dry, add more ice water one tablespoon at a time until it holds together when pressed.
6Turn the dough out onto a lightly floured surface and divide it in half.
7Shape each half into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
8Chilling the dough relaxes the gluten and keeps the fats cold for a flaky texture.
9When ready to use, remove one disc from the refrigerator and let it sit at room temperature for 5 minutes.
10On a lightly floured surface, roll the dough into a 12-inch circle about 1/8 inch thick, turning it frequently to prevent sticking.
11Gently transfer the dough to a 9-inch pie dish and trim the overhang to about 1/2 inch.
12For a single crust pie, crimp the edges as desired and proceed with your filling and baking instructions.
13For a double crust pie, add the filling, roll out the second disc, and place it on top.
14Seal and crimp the edges, then cut several slits in the top crust to allow steam to escape.

🔧Equipment

Large mixing bowl
Pastry cutter or two forks
Measuring cups and spoons
Plastic wrap
Rolling pin
9-inch pie dish

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 16g💛Saturated Fat: 8g❤️Cholesterol: 45mg🧂Sodium: 300mg🌾Total Carbs: 17g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 3g

📝Notes

For a pre-baked crust, prick the bottom with a fork, line with parchment, fill with pie weights, and bake at 425°F for 15 minutes. Remove weights and parchment, then bake 5-7 more minutes until golden. This recipe makes enough for one double crust or two single crusts.

Watch Video Of How Never Fail Pie Crust Works

This never fail pie crust recipe has been a staple in our household for years, and I’m confident it will be in yours too.

It’s easy to make ahead of time and can be stored in an airtight container for up to 3 days or frozen for up to 2 months.

When reheating leftovers, try placing them on top of a baking sheet lined with parchment paper and baking at 350°F (175°C) until warmed through – this helps prevent sogginess and ensures even heating.

❓ Frequently Asked Questions About Never Fail Pie Crust

Q: What makes this pie crust recipe never fail?

This pie crust recipe is considered ‘never fail’ because of its simplicity and versatility.

Q: Can I use this pie crust for savory fillings?

Yes, you can use this pie crust for savory fillings like quiche or pot pies.

Q: How do I store leftover pie crust?

You can store leftover pie crust in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Q: Can I make this pie crust by hand?

Yes, you can make this pie crust by hand using a pastry blender or your fingers.

Q: Why does this pie crust recipe use cold ingredients?

The cold ingredients help to create a flaky texture that’s hard to resist.

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