10 Pie Pie Crust
A versatile homemade pie crust recipe that yields tender, flaky crusts perfect for sweet or savory pies, suitable for both beginners and experienced bakers alike.
Ingredients
Instructions
- Place the Crisco, flour, and salt into a large bowl.
- Use your hands to work the Crisco into the dry ingredients until evenly incorporated.
- Add the water and continue mixing until a firm dough ball forms.
- Divide the dough into 10 balls, wrap each in plastic wrap, and freeze.
- Thaw the dough as needed before rolling out.
- Roll out each dough ball to fit your pie dish and proceed with your filling.
Tips & Substitutions
For a flakier pie crust, ensure your Crisco is cold before mixing it with the flour. You can substitute half of the Crisco with unsalted butter for added flavor. If you don't have all-purpose flour, whole wheat flour can be used, but it may result in a denser crust. Always keep your hands cool to prevent the fat from melting during preparation.
Serving Suggestions
These pie crusts are versatile and can be filled with sweet or savory fillings, making them perfect for a variety of pies. Consider pairing them with a classic apple filling or even a savory quiche. They also pair beautifully with a fresh Spinach Raspberry Salad on the side for a balanced meal.
Storage & Reheating
Wrap any unused dough balls tightly in plastic wrap and store them in an airtight container in the freezer for up to three months. When ready to use, thaw the dough in the refrigerator overnight. If you have leftover pie crust after baking, store it in the refrigerator for up to three days or freeze it for longer storage.
Nutrition & Diet Analysis (per serving)
Each serving of 10 Pie Pie Crust contains roughly 495 calories, with 14g protein, 104g carbohydrates, and 1g fat. It is an excellent source of iron (35% of the Daily Value) and protein (28% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 704mg per serving (31% 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 use a different type of fat instead of Crisco?
Yes, you can substitute Crisco with unsalted butter or even coconut oil for a different flavor profile. Keep in mind that using butter may result in a slightly less flaky crust due to its water content, so adjust your water amount accordingly.
How do I know when my dough is properly mixed?
The dough should come together into a firm ball without being sticky. If it feels dry, add a little more water, one tablespoon at a time. If it's too wet, sprinkle in a bit more flour until the desired consistency is achieved.
Can I make this dough ahead of time?
Absolutely! You can prepare the dough in advance and freeze it for later use. Just make sure to wrap it tightly in plastic wrap and store in an airtight container to prevent freezer burn. Thaw in the refrigerator when ready to use.
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).