Always Tender Pie Crust
A versatile and flaky pie crust perfect for sweet and savory pies, offering a tender texture with a rich flavor that complements various fillings and suits all occasions.
Ingredients
Instructions
- Beat the cold water, vinegar, and egg together with a fork.
- Blend the flour, shortening (or lard), and salt together; add the water mixture and mix until combined.
- Roll out the pie crusts as needed for your pie.
Tips & Substitutions
For a flakier crust, consider using half shortening and half lard. Additionally, keep your ingredients cold to prevent the fat from melting during preparation. If you're short on vinegar, lemon juice can be a suitable substitute. Remember to handle the dough as little as possible to maintain its tenderness. This crust is perfect for both sweet and savory pies, including those found in American recipes.
Serving Suggestions
This pie crust is versatile and can be paired with both sweet fillings like fruit or custard and savory fillings such as quiches. Consider serving it with a side of Scalloped Potatoes And Carrots for a hearty meal. For dessert, serve slices of pie alongside Basic Cheesecake(Easy, Delicious!) for a delightful contrast of flavors.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap or aluminum foil and place it 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 in the refrigerator overnight before rolling out. This ensures the crust remains tender and easy to work with.
Nutrition & Diet Analysis (per serving)
Each serving of Always Tender Pie Crust contains roughly 1020 calories, with 25g protein, 182g carbohydrates, and 20g fat. It is an excellent source of iron (57% of the Daily Value), dietary fiber (54% of the Daily Value), and protein (50% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1003mg per serving (44% 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 all-purpose flour instead of a specific type of flour?
Yes, all-purpose flour works well for this pie crust. It provides the right balance of structure and tenderness. However, if you want a more delicate texture, you could try using pastry flour instead, which has a lower protein content.
How do I know when my pie crust is ready to roll out?
The pie crust is ready to roll out when it holds together without crumbling and is slightly chilled. If it feels too soft, refrigerate it for about 30 minutes. This will make it easier to handle and prevent shrinking during baking.
What can I do if my crust shrinks while baking?
If your crust shrinks, it may be due to overworking the dough or not chilling it enough before baking. To prevent this, make sure to chill the crust after rolling it out and before baking. If shrinking occurs, you can always patch it with extra dough after baking.
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).