No Fail Pie Crust

This foolproof pie crust recipe delivers a tender, flaky texture that is perfect for both sweet and savory fillings. Made with simple pantry staples like all-purpose flour, salt, and cold shortening (or lard for a richer flavor), this dough is easy to handle and forgiving for bakers of all skill levels. The key to success lies in keeping the ingredients cold and handling the dough as little as possible. It produces a sturdy yet delicate shell that browns beautifully in the oven. Ideal for classic fruit pies, quiches, or pot pies, this crust ensures a delicious foundation for your baking. It is a reliable staple that eliminates the stress of working with sticky or brittle dough, guaranteeing a perfect result every time you bake.

Cuisine: American

Courses: Baked Goods

Difficulty: Intermediate

Servings: 1

Calories: 395.2

Dietary: Vegetarian

Description

This foolproof pie crust recipe delivers a tender, flaky texture that is perfect for both sweet and savory fillings. Made with simple pantry staples like all-purpose flour, salt, and cold shortening (or lard for a richer flavor), this dough is easy to handle and forgiving for bakers of all skill levels. The key to success lies in keeping the ingredients cold and handling the dough as little as possible. It produces a sturdy yet delicate shell that browns beautifully in the oven. Ideal for classic fruit pies, quiches, or pot pies, this crust ensures a delicious foundation for your baking. It is a reliable staple that eliminates the stress of working with sticky or brittle dough, guaranteeing a perfect result every time you bake.

Ingredients

1 cup All-purpose flour
1/2 teaspoon Salt
1/3 cup Shortening (or lard), chilled and cubed
3 tablespoons Ice water

Directions

1
In a medium bowl, whisk together the flour and salt.
2
Add the chilled, cubed shortening to the flour mixture.
3
Use a pastry cutter or fork to cut the shortening into the flour until the mixture resembles coarse crumbs with pea-sized pieces of fat remaining.
4
Sprinkle 1 tablespoon of ice water over the mixture and toss gently with a fork.
5
Repeat with remaining water, one tablespoon at a time, tossing until the dough just begins to clump together and no dry flour remains. Do not overwork.
6
Gather the dough into a ball and flatten it slightly into a disc.
7
Wrap the disc in plastic wrap and refrigerate for at least 30 minutes before rolling.
8
On a lightly floured surface, roll the dough into a circle about 2 inches larger than your 9-inch pie plate.
9
Carefully fold the dough in half, place it in the pie plate, unfold it, and gently press it into the bottom and sides.
10
Trim the excess dough, leaving a 1-inch overhang, then fold the edge under and flute with your fingers.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 395.2kcal

% Daily Value *
Total Fat 20.6g32%
Saturated Fat 6.9g35%
Cholesterol 0.0mg0%
Sodium 2438.7mg102%
Total Carbohydrate 45.6g16%
Dietary Fiber 1.6g7%
Sugars 0.2g
Protein 6.0g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a double crust (top and bottom), simply double all ingredients.

Keep all ingredients as cold as possible to ensure a flaky texture. If the dough becomes too warm and sticky during handling, return it to the refrigerator for 10-15 minutes.

Lard can be used instead of shortening for a richer flavor and slightly more tender crust, though shortening provides a more neutral taste.

The dough can be wrapped tightly in plastic and frozen for up to 3 months. Thaw in the refrigerator before rolling.

If pre-baking the crust, prick the bottom with a fork and bake at 375&# 194;Â°F (190ÃÂ°C) for 10-12 minutes before adding filling.

Keywords: pie crust, pasty, dough, baking, flaky, tender, shortening, lard, flour, homemade, easy, classic, pastry, crust, pie shell, vegetarian

Read it online: https://www.chefs-mate.com/recipe/no-fail-pie-crust/