100 Year Old Pie Crust
This timeless pie crust recipe is a wonderful testament to classic baking, featuring a rich buttery flavor from Crisco or lard. Ideal for both sweet and savory pies, it offers a flaky texture that is sure to impress family and friends at any gathering.
Ingredients
Instructions
- Fix milk and vinegar together and let soak for about 20 minutes.
- Mix flour, Crisco or lard, and salt with a fork until well combined.
- Ensure the milk and vinegar mixture is slightly spoiled before incorporating it into the dry ingredients.
- Combine all ingredients until the dough forms.
Tips & Substitutions
For a flakier crust, try using a mix of half Crisco and half butter. If you don’t have milk on hand, buttermilk can be a great substitute; just omit the vinegar. Be sure to handle the dough gently to avoid overworking it, which can lead to a tough crust. This pie crust pairs beautifully with Pumpkin-Chocolate Bread or Peppermint Pie for a delightful dessert experience.
Serving Suggestions
This pie crust is versatile and can be used for both sweet and savory pies. Serve it with a classic apple filling or a rich chocolate ganache. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious dessert. It also works well with quiches or savory tarts, making it a staple in many American recipes.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap or place it in an airtight container and refrigerate for up to 3 days. If you want to keep it longer, freeze the dough for up to 3 months. When ready to use, thaw it in the refrigerator overnight and roll it out as needed. Avoid reheating once baked, as it may become soggy.
Nutrition & Diet Analysis (per serving)
Each serving of 100 Year Old Pie Crust contains roughly 1610 calories, with 39g protein, 315g carbohydrates, and 19g fat. It is an excellent source of iron (117% of the Daily Value), protein (78% of the Daily Value), and calcium (41% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 in advance. Once the dough is formed, wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze it for up to 3 months. Just remember to let it thaw in the refrigerator before rolling it out for your pie.
What can I use if I don't have Crisco?
If you don’t have Crisco, lard is a traditional alternative that will yield a similarly flaky crust. You can also use unsalted butter for a richer flavor, but be aware that it may result in a slightly different texture. Ensure the butter is cold to maintain flakiness.
Why do I need to let the milk and vinegar mixture sit?
Letting the milk and vinegar sit for about 20 minutes allows the mixture to slightly sour, which contributes to the tenderness and flavor of the crust. This process mimics buttermilk, enhancing the overall quality of your pie crust.
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).