No Fail Pie Crust Recipe
I have the perfect No Fail Pie Crust Recipe that is a must try for anyone just starting out! It’s so easy that you will never buy the store bought pie crust ever again.
I really like this recipe because the crust is light and flaky just the way pie crust should be. My husband, bless his heart, loves the crust so much that I catch him tearing off the crust just to grab a nibble before I even get a chance to serve it! He knows that drives me nuts too!
Oh, and this no fail pie crust recipe isn’t just for pies. You can use this recipe for any crust you make. I love to make it as a savory dish when I make homemade pot pie or quiche! We love quiche! So, so yummy!
This recipe makes two 9 inch pie crusts or a top and a bottom to one pie.
I have never tried to double this recipe. I probably won’t ever try to double this recipe. It’s manageable for my hands to kneed the dough the size it is. If I am making multiple pies with tops and bottoms I will just start over and make another batch.
It’s going to be very important to get these recipe ingredients exact. Don’t just through it together like some of the other recipes we create. Follow the recipe steps exactly and you will have a no fail pie crust every single time!
No Fail Pie Crust Recipe Ingredients
- 3 cups all purpose flour
- 1 tsp salt
- 3/4 cup shortening
- 3/4 cup salted butter
- 1 egg (beaten)
- 5 tbs cold water
- 1 tbs apple cider vinegar
No Fail Pie Crust Recipe Instructions:
First, combine the flour (measured perfectly), salt, shortening and butter. I usually let the butter set out just enough to where it’s cold but not too soft. If the butter is too soft, it won’t make the dough right.
Use a pastry cutter to work these ingredients together until is resembles large crumbs. You can use knives to accomplish this but it doesn’t do as great of a job as a good pastry cutter would. You want these ingredients to be well combined.
Tip: Don’t buy the pastry cutter at your local store. I’ve searched high and low for a sturdy, well made pastry cutter and I am convinced they don’t exist locally. You want a stainless steel one with a thick handle just like this Cuisinart Pastry cutter on Amazon. I swear, once you try this recipe and realize how easy pie crust is, you will make your own all the time. It would be wise to invest in a good pastry cutter! Don’t buy one that looks like this pastry cutter on Amazon. I see these types of pastry cutters all over the place locally. They aren’t worth it. Trying to cut cold butter with this one was a nightmare. I speak from experience on this one. Trust me. It’s worth the extra $2 to get the better one!
Now add 1 beaten egg, 5 tablespoons of cold water and 1 tablespoon of apple cider vinegar and work the dough together with your hands until if forms a nice round ball. Make sure the water is really cold.
Before I start making this recipe I usually put a cup of water with ice cubes next to me and that’s what I use when I get to this step. Also, I tend to use apple cider vinegar for most of my cooking needs but in a pinch I will use the white vinegar too. It doesn’t really make a difference in the taste.
Once the dough has formed nicely into a ball, you will want to sprinkle a bit of flour onto the counter surface so you can kneed the dough. To kneed the dough, simply press down on the dough with the heel of your hand and spread it away from you using both hands at the same time. I usually only have to do with a couple times. You want to make sure the dough ingredients are well incorporated. If you see big chunks of butter or shortening, you need to kneed it more. Don’t kneed it too much though because the dough with heat up from the heat of your hands and you don’t want that to happen either.
Once the dough is done, split it into two equal parts. This will either be for two pies or a top and bottom of one pie. I usually place it back in the fridge for about 10 minutes before I use a rolling pin to roll out the dough for my pie pans.
Roll out the pie crust out into a circle that is bigger than your pie pan by about two inches. Once you have the perfect size, roll the dough halfway up on the rolling pin and lift it onto the pie pan. Then unroll it center on the pie pan.
This dough can last in the fridge for up to a week so feel free to make it ahead of time too.
The baking time for this pie crust will depend on the center. I usually make sure it’s a golden brown color to determine if it’s done.
I love to get the family helping in the kitchen when I’m baking. They love helping with the pies because they get to decorate them any way they want. We love to make fun and unique designs depending on the party or theme of our gathering.
Here’s a pie my youngest created. She didn’t care for a decorative border on her pie.
Here are a few more examples! This one was a pumpkin pie made at Thanksgiving. I usually put a bit of foil around the edges so they don’t burn because it takes longer to bake a pumpkin pie.
You don’t need a special tool to make this edge design. Just use your fingers!
I usually remove the foil in the last 10 minutes or so of baking so it gets that nice golden brown color!
Here’s an example of a Christmas pie we made using this no fail crust recipe. We “painted” our pastry dough!
Here’s how to paint your pastry dough:
You will need one egg and some food coloring. I use the gel food coloring from Wilton. It’s the best!
If you want a deep color, like the colors in our pie photo, you will want to use the egg yolk only. It creates deep rich color.
If you are going for a lighter color, use the egg whites only.
All you do is mix the gel food coloring with the egg you use and mix it well. Use a food safe paint brush (new) to brush the colors on any way you like!
I end to finish off the crust with an non colored egg wash to finish it up.
Here are a few photos of this process:
Feel free to Pin It on Pinterest for later!