Always Good Pie Crust
A flaky, versatile pie crust made with simple ingredients, perfect for baked fruit, pecan, or custard pies that require pre-baking or blind baking.
Ingredients
Instructions
- Mix flour, Crisco, and salt until crumbly.
- Beat together water, vinegar, and egg.
- Add the liquid mixture to the crumbly mixture and combine.
- Prepare the dough and place in refrigerator for several hours or overnight before using.
Tips & Substitutions
For a flakier crust, try substituting half of the Crisco with butter. Ensure your ingredients are cold to maintain a tender texture. If you're short on time, you can use ice water instead of regular water for added cooling. Remember to handle the dough as little as possible to prevent it from becoming tough. This crust works well for both savory and sweet pies, including Strawberry Chiffon Pies.
Serving Suggestions
This versatile pie crust is perfect for a variety of fillings, from classic apple to rich chocolate. Serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It also pairs beautifully with savory options like quiche or pot pie. Explore more American recipes that feature pie crusts for delightful meal ideas.
Storage & Reheating
If you have leftover pie crust, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. For longer storage, freeze the wrapped dough for up to 3 months. To use frozen dough, let it thaw in the refrigerator overnight before rolling it out. Bake the pie as directed after thawing for the best results.
Nutrition & Diet Analysis (per serving)
Each serving of Always Good Pie Crust contains roughly 365 calories, with 5g protein, 73g carbohydrates, and 4g fat. It is a good source of calcium (13% of the Daily Value), iron (12% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1941mg per serving (84% 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?
Absolutely! You can prepare the crust a day ahead and refrigerate it. This not only saves you time but also enhances the flavor as it rests. If you want to make it even earlier, freeze the dough for up to 3 months. Just remember to thaw it in the fridge before using.
What can I use instead of Crisco?
If you prefer not to use Crisco, you can substitute it with an equal amount of unsalted butter or a combination of butter and shortening. Coconut oil is also a good alternative for a dairy-free option. Just be mindful that each substitute may slightly alter the texture and flavor of your crust.
How do I prevent my crust from shrinking while baking?
To prevent shrinking, ensure the dough is chilled before rolling it out, and avoid stretching the dough when fitting it into the pie plate. Additionally, use pie weights or dried beans to weigh down the crust while blind baking. This will help maintain its shape during the baking process.
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).