Never Fail Pie Crust
It seriously can not go wrong! It makes 5 single pie crusts and lasts forever in the freezer. Just wrap well in plastic and take out about an hour before you want to use it. I use it for quiche, hand pies, and dessert pies too.
It seriously can not go wrong! It makes 5 single pie crusts and lasts forever in the freezer. Just wrap well in plastic and take out about an hour before you want to use it. I use it for quiche, hand pies, and dessert pies too.
- Carbohydrate 661.045381388889 g
- Cholesterol 320.054003170658 mg
- Fat 244.715062804746 g
- Fiber 9.54 g
- Protein 9.4772 g
- Saturated Fat 98.1010087103126 g
- Serving Size 1 1 Recipe (1081g)
- Sodium 82.3040694484514 mg
- Sugar 651.505381388889 g
- Trans Fat 11.3072659634088 g
- Calories 4775 calories
Step-by-step
- Using a fork or pastry blender, mix together the first 4 ingredients.
- In a separate dish, beat the remaining ingredients. Combine the 2 mixtures, stirring with a fork until all ingredients are moistened. Then divide into 5 parts and shape into balls. Chill for 15 minutes before rolling out or wrap and freeze.
Substituting butter for the specified shortening alters the melting point and requires adjusting the liquid ratio downward because butter contains water while shortening is pure fat. Solid fat distribution dictates flaky texture, meaning the fat must remain cold and pea-sized throughout mixing rather than blending into a uniform paste. Handling the dough minimally prevents gluten networks from forming, which keeps the baked pastry tender instead of tough and chewy.
Chilling the divided dough balls for exactly fifteen minutes solidifies the fat fractions before rolling, preventing the shortening from smearing into the work surface. Rolling chilled dough between sheets of parchment paper eliminates the need for excess flour, which would otherwise toughen the final crust structure. Keeping pressure even across the rolling pin ensures uniform thickness from the center to the edges.
Visual evaluation replaces thermometers when determining when baked crusts finish cooking. Golden-brown edges and a matte, opaque center indicate complete starch gelatinization and proper moisture evaporation. Reflective spots mean raw flour remains, requiring additional minutes in the heat.
Freezing excess portions in airtight plastic wrapping preserves structural integrity for up to three months without quality degradation. Thawing frozen disks in the refrigerator overnight yields pliable dough ready for immediate rolling.
