1-2-3 Pie Crust
A simple, flaky pie crust perfect for sweet or savory fillings, ideal for beginner bakers and versatile enough for various pie recipes and crust-based dishes.
Ingredients
Instructions
- Cut Crisco into flour until small pieces.
- Add water to the flour mixture, 1 tablespoon at a time.
- Mix until the ingredients come together.
- Knead the dough several times.
- Press the dough into a pie pan.
- Flute the edges of the crust.
Tips & Substitutions
For a flakier crust, ensure your Crisco is cold before cutting it into the flour. You can substitute the Crisco with unsalted butter or a vegan butter alternative for a different flavor profile. If you need a richer taste, consider adding a pinch of salt to the flour. To make a sweet pie crust, add a tablespoon of sugar to the flour mixture.
Serving Suggestions
This pie crust is perfect for both sweet and savory pies. Consider filling it with fresh fruits for a delicious dessert or using it for quiches and savory tarts. It pairs beautifully with the No Cook Freezer Strawberry Jam for a delightful strawberry pie. Serve it with whipped cream or a scoop of ice cream for added indulgence.
Storage & Reheating
Store any leftover pie crust dough wrapped tightly in plastic wrap in the refrigerator for up to 3 days. If you want to keep it longer, freeze the wrapped dough for up to 3 months. When ready to use, thaw overnight in the refrigerator and roll out as needed.
Nutrition & Diet Analysis (per serving)
Each serving of 1-2-3 Pie Crust contains roughly 218 calories, with 6g protein, 46g carbohydrates, and 1g fat. It is a good source of iron (15% of the Daily Value) and protein (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie crust ahead of time?
Yes, you can prepare the pie crust ahead of time. Store it wrapped in plastic wrap in the refrigerator for up to 3 days or freeze it for up to 3 months. Just make sure to let it thaw in the fridge before rolling it out.
What can I use instead of Crisco?
You can substitute Crisco with unsalted butter or coconut oil for a different flavor and texture. If you opt for butter, make sure it's cold and cut into small pieces before mixing with the flour for the best results.
How do I know when the crust is done?
If you're pre-baking the crust, it should be lightly golden brown and firm to the touch. If you're filling it before baking, check for a golden color on the edges. This ensures that the crust is cooked through and will hold up well with the filling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).