No Fail Pie Crust

This no fail pie crust is tender, flaky and easy to make (even for beginners!) This recipe yields two 9″ crusts and is great to freeze if you only need a single crust.

No Fail Pie Crust

Pie crust can be really tricky sometimes. It can take time and practice to get pie crust just right, until you get a feel for how pie crust dough should feel and look. This recipe for no fail pie crust is called no-fail for a reason: it is simple to make and even most beginners can use this recipe to achieve a rich and flaky pie crust. Versions of this pie crust have been around for years, as it contains certain ingredients that make this pie crust turn out great:

• Both butter and shortening: for a rich flavor and a flaky texture
• Vinegar: to tenderize the dough
• Egg: to help bind the dough, making it easier to roll out

Be sure to read the specific steps for this recipe and additional tips below to set yourself up for success! And remember : practice makes perfect. If you don’t succeed your first time making pie crust, keep trying!

No Fail Pie Crust Recipe

This recipe for a double 9″ pie crust contains simple ingredients: all-purpose flour, vegetable shortening, unsalted butter, white vinegar, a pinch of salt, an egg and cold water.

The butter and shortening should be cut into the flour using a pastry blender, two knives, or if you really want to be old-fashioned: your fingers. While using a food processor or stand mixer can be easy, it can often lead to the dough being overworked (which you don’t want with a pie crust). You want large pieces of butter or shortening in your dough – larger than a pea but smaller than a dime – as this is what creates the flaky texture of your crust as it bakes.

White vinegar is added to help tenderize the dough. Don’t worry though, the vinegar taste completely disappears when the dough is baked. The addition of an egg helps bind this dough together along with the cold water. Very cold water is used as it helps prevent the shortening and butter from becoming too soft when the dough is formed. The dough should be chilled prior to using. Don’t skip this step though; this also helps the dough tenderize prior to baking. This recipe yields two 9″ pie crusts – enough for a double crust or two single crusts (see below on storage tips, as this dough freezes really well).

Tips for No Fail Pie Crust

• All ingredients should be cold! This includes the shortening, butter and egg.
• Place ice and water into a liquid measuring cup and allow to sit for several minutes before measuring out the water by tablespoon to add to the dough.
• Work with the dough as little as possible. The more you handle the dough, the more gluten develops and can result in a tough pie crust.
• Don’t skip chilling the pie crust for at least two hours. This helps tenderize the dough. Allow to sit out around 15 minutes at room temperature before rolling out.
• You can also roll the dough out between two sheets of parchment paper instead of a floured surface.
• If you only need one crust, freeze the other crust. If sealed well, will keep up to 6 months frozen.
• The dough can be made in 72 hours in advance. Store in refrigerator until ready to use.

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