Never Fail Pie Crust Ii

Perfectly flaky and foolproof, Never Fail Pie Crust II is your go-to recipe for achieving bakery-quality pies every time. Made with a balanced blend of chilled butter and shortening, this crust delivers the ideal combination of buttery richness and structural integrity. A touch of white vinegar and an egg ensure the dough is easy to work with, while cold water helps create those coveted flaky layers. Whether you're crafting a tender shell for savory quiches or a golden crust for fruit-filled masterpieces, this recipe is versatile, reliable, and beginner-friendly. With just 20 minutes of prep time and tips for both raw and pre-baked crusts, Never Fail Pie Crust II promises professional results without the guesswork. Optimize your baking game with this tried-and-true recipe that’s a must-have for any pie enthusiast!

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 cups all-purpose flour
• 2 teaspoons salt
• 1.5 cups unsalted butter, chilled and cubed
• 0.5 cup vegetable shortening, chilled
• 1 cup cold water
• 2 teaspoons white vinegar
• 1 large egg

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour and salt.

Step 2

Add the chilled, cubed butter and vegetable shortening to the flour mixture. Using a pastry cutter or your fingertips, work the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Step 3

In a small bowl, whisk together the cold water, white vinegar, and egg until well combined.

Step 4

Gradually pour the wet ingredients into the flour mixture, stirring gently with a fork or wooden spoon just until a dough begins to form. Be careful not to overmix.

Step 5

Turn the dough out onto a floured surface and gather it into a ball. Divide it into two equal portions, flatten each portion into a disc, and wrap them individually in plastic wrap.

Step 6

Refrigerate the dough discs for at least 1 hour, or up to 24 hours, to allow the fats to solidify and the gluten to relax.

Step 7

When ready to use, roll out the dough on a lightly floured surface to fit your pie dish. Ensure it is roughly 1/8-inch thick. Line your dish with the dough, trim off any excess, and proceed with your pie recipe as needed.

Step 8

If pre-baking the crust for a filling, prick it with a fork, line it with parchment paper or foil, and weigh it down with pie weights or dried beans. Bake at 375°F (190°C) for 12-15 minutes, then remove the weights and bake an additional 5-7 minutes, or until golden brown.

Nutrition Facts

Serving size	1269.9 grams (1269.9g)

Amount per serving	% Daily Value*
Calories	5458

Total Fat 420.50g	539%
Saturated Fat 213.00g	1065%
Polyunsaturated Fat 2.00g
Cholesterol 995mg	332%
Sodium 4896mg	213%
Total Carbohydrate 367.10g	133%
Dietary Fiber 13.10g	47%
Total Sugars 1.40g
Protein 59.20g	118%

Vitamin D 54IU	269%
Calcium 177mg	14%
Iron 23mg	130%
Potassium 667mg	14%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.9%

Protein: 4.3%

Carbs: 26.7%