Never Fail Pie Crust
I am NOT a baker...and this pie crust has turned out perfectly every time I've made it. I'll never use anything else!
I am NOT a baker...and this pie crust has turned out perfectly every time I've made it. I'll never use anything else!
- Carbohydrate 493.38331 g
- Cholesterol 345.434003 mg
- Fat 250.2134625 g
- Fiber 17.7900002861023 g
- Protein 68.927 g
- Saturated Fat 98.9229485875 g
- Serving Size 1 1 Serving (1178g)
- Sodium 92.042 mg
- Sugar 475.593309713898 g
- Trans Fat 13.31528595 g
- Calories 4547 calories
Step-by-step
- Mix 3 dry ingredients.
- Cut in shortening with 2 knives until crumbly.
- In seperate bowl, mix water, vinegar and egg.
- Whip together and then pour all at once into flour mixture.
- Blend with a spoon just until all is moistened.
- Divide into 4 even balls.
- TIP: Place cellophane with a small amount of water under it on the counter.
- Cover with extra flour and then roll out the dough balls.
- This helps with transfering into the pie plate.
- COOKING: For an unfilled crust (pudding pie, or other no-bake pies) - Prick pie all over with fork.
- Bake at 475 for 8-10 minutes
- For all other pies - Follow baking instructions in pie recipe.
Standard ingredient lists omit the physical friction points that determine whether pastry succeeds or shatters. Shortening requires precise manipulation to build structure. Cutting fat into flour with two knives creates pea-sized granules that melt during baking to release steam pockets. That steam creates flaky layers.
Visual cues dictate doneness because pastry does not tolerate guesswork. An unfilled crust baked at 475 degrees Fahrenheit requires exactly 8 to 10 minutes in the oven. Watch for a pale golden edge and crisp surface texture before removing it. Pricking the bottom with a fork prevents massive bubbling during this high-heat blast.
Swapping fats alters the final physics of the bake. Replacing solid shortening with liquid vegetable oil at a 1:1 ratio removes the solid fat pockets necessary for flakiness, yielding a dense, crumbly shortbread texture instead of layered pastry sheets. Acid from the tablespoon of vinegar inhibits gluten development, keeping the dough tender rather than chewy.
Rolling dough presents physical challenges on slick countertops. Placing a damp paper towel underneath cellophane on the counter stops the plastic from sliding while rolling out the four equal balls. Dusting flour over the top prevents sticking. This method allows safe transfer into the pie plate without tearing the raw round.
