Favorite Never Fail Pie Crust

Favorite never fail pie crust earned its name. The combination of vegetable shortening with a splash of oil makes a dough that rolls out easily, patches without complaint, and bakes up tender every time. The unexpected ingredient (a tablespoon of corn syrup) keeps the crust from going crumbly and adds a faint sweetness that plays well with both fruit pies and savory fillings.

Ice cold water is the secret most beginners skip. Cold water keeps the fat solid as you mix, and solid fat is what creates flaky layers when the dough hits the heat of the oven. Tap water at room temperature gives you a sturdier, more cracker-like crust.

This is the recipe to teach to a kid or rely on when you’re juggling Thanksgiving and don’t have brain space for a butter-laminated pastry.

Kitchen Tips

• Use ice cold water, measured precisely. Even a tablespoon too much makes the dough sticky and tough.
• Don’t overwork the dough. Mix just until it comes together; kneading develops gluten and toughens the crust.
• Chill the dough for 30 minutes before rolling. Cold dough rolls out evenly and shrinks less in the oven.
• For the best browning on the bottom crust, bake on a preheated pizza stone or a heavy sheet pan.

Variations

• Swap half the shortening for cold butter (cubed) for a richer, more flavorful crust with the same forgiveness.
• Add a tablespoon of sugar for sweet pies, or a teaspoon of dried herbs for savory ones.
• Use lard instead of shortening for an old-school flavor and exceptional flakiness.