never fail pie crust recipe

Written BySheba G Updated On
never fail pie crust recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best never fail pie crust recipe

I’ve been making this never fail pie crust recipe for years, and it’s a staple in our household. My family loves it when I make a pie, and this recipe never disappoints. It’s perfect for any occasion, whether it’s a special dinner or just a weeknight meal.

The best part is that it’s incredibly easy to make and requires no special skills or equipment. I’ve made countless pies using this recipe, and it’s always a hit with my kids and husband alike. In fact, they’re always asking me to make a pie, and I’m happy to oblige.

This recipe is also great because it’s relatively healthy compared to some other pie crust recipes out there. I use a combination of all-purpose flour, cold butter, and ice water to create a flaky yet tender crust that’s just right for our family’s taste buds. My kids love helping me mix the dough and roll it out into the perfect circle for our pie filling.

And let me tell you, the aroma of a freshly baked pie wafting from the oven is just heavenly. It’s a smell that instantly transports me back to my childhood and my grandmother’s kitchen where she would make the most delicious pies for our family gatherings. Speaking of which, this never fail pie crust recipe is perfect for any family gathering or holiday meal.

It’s easy to make ahead of time and can be stored in the fridge or freezer for later use. My kids are always asking me to make a pie for their school events or sports teams, and this recipe is always a crowd-pleaser. Plus, it’s great for potlucks or parties because you can easily make individual servings or large batches depending on your needs.

I’ve even used this recipe to make mini pies for my kids’ birthday parties, which are always a hit with their friends.

Never Fail Pie Crust

Never Fail Pie Crust

4.8 from 1168 votes

This foolproof pie crust uses a combination of butter and shortening for a tender, flaky result every time. The key is to keep the fats very cold and handle the dough minimally.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 180 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 cubes
6 to 8 tablespoons ice water

👨‍🍳Directions

1In a large mixing bowl, whisk together the flour, salt, and sugar.
2Add the cold butter and shortening cubes, then use a pastry blender or two forks to cut the fats into the flour until the mixture resembles coarse meal with pea-sized butter pieces.
3Sprinkle 6 tablespoons of ice water over the mixture and gently toss with a fork until the dough begins to come together.
4If it feels dry, add the remaining water one tablespoon at a time until the dough holds together when squeezed.
5Turn the dough out onto a lightly floured surface and gather it into a ball.
6Divide in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
7Preheat the oven to 425°F.
8On a lightly floured surface, roll one dough disk into a 12-inch circle about 1/8 inch thick.
9Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and sides without stretching.
10Trim the overhanging dough to about 1/2 inch beyond the rim, then fold the edge under and crimp as desired.
11For a pre-baked crust, line the dough with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes until the edges are set.
12Remove the parchment and weights, then bake for another 10 to 15 minutes until the crust is golden brown and dry to the touch.
13Cool completely on a wire rack before filling.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 12g💛Saturated Fat: 6g❤️Cholesterol: 20mg🧂Sodium: 295mg🌾Total Carbs: 15g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 2g

📝Notes

For a flakier crust, freeze the butter and shortening for 15 minutes before cutting into the flour. If the dough becomes too warm during rolling, refrigerate it for 10 minutes before continuing.

Watch Video Of How Never Fail Pie Crust Works

This never fail pie crust recipe is a staple in my kitchen. I use it for everything from holiday pies to simple weeknight desserts.

It stores well in the fridge for up to three days, wrapped tightly in plastic wrap. To reheat a baked pie, I put it in a 350 degree oven for about 10 minutes to crisp up the crust.

For serving, this crust works with any filling. I love it with fresh fruit, creamy custards, or savory fillings like chicken pot pie.

It is always a good idea for family gatherings because it is reliable and tastes homemade. I hope you give it a try and see how easy it can be.

❓ Frequently Asked Questions About Never Fail Pie Crust

Q: What type of flour should I use for this never fail pie crust recipe?

I recommend using all-purpose flour for this recipe as it will give you the best results.

Q: Can I use warm water instead of ice water?

No, you should only use ice water in this recipe as warm water will not give you the same flaky texture.

Q: How do I store leftover pie crust dough?

You can store leftover pie crust dough 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 never fail pie crust recipe by hand?

Yes, you can definitely make this recipe by hand if you prefer not using a food processor or stand mixer.

Q: How do I know if my pie crust is ready?

Your pie crust is ready when it has doubled in size and has a slightly puffed appearance.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts