Aunt Isabelle'S Pie Crust (The Best)
A versatile, flaky pie crust recipe perfect for sweet or savory fillings, offering crisp texture and rich flavor, ideal for beginner and experienced bakers alike.
Ingredients
Instructions
- Mix flour, salt, and baking powder in a large bowl.
- Cut in the shortening until the mixture resembles coarse crumbs.
- In a separate small bowl, beat the egg, then add vinegar and water.
- Add the egg mixture to the flour mixture and stir until combined.
- Divide the dough into 5 equal parts to make single crusts.
- Wrap each crust in plastic wrap and store in the refrigerator.
Tips & Substitutions
For a flakier crust, ensure your shortening is very cold before cutting it into the flour mixture. You can substitute half of the shortening with butter for added flavor. If you're short on vinegar, lemon juice works in a pinch to help tenderize the dough. Remember to handle the dough as little as possible to keep it from becoming tough.
Serving Suggestions
These pie crusts are perfect for any filling you desire, whether savory or sweet. They pair beautifully with Peach Plum Fruit Pie or can be used for classic American recipes like chicken pot pie. Serve your baked pie with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert.
Storage & Reheating
Wrap each pie crust tightly in plastic wrap or place them in an airtight container before refrigerating. They can be stored in the refrigerator for up to a week or frozen for up to three months. To reheat, let thaw in the fridge overnight and bring to room temperature before rolling out.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Isabelle'S Pie Crust (The Best) contains roughly 810 calories, with 14g protein, 162g carbohydrates, and 13g fat. It is an excellent source of calcium (50% of the Daily Value), protein (27% of the Daily Value), and iron (24% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2317mg per serving (101% 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 other types?
Yes, all-purpose flour is perfect for this pie crust. It provides the right balance of structure and tenderness. However, if you want a more delicate crust, you could use pastry flour, which has a lower protein content.
How can I prevent my crust from shrinking during baking?
To prevent shrinking, make sure to chill the dough properly before rolling it out. Additionally, avoid stretching the dough when placing it in the pie pan. A little extra weight on the crust during the initial baking phase can also help keep it in place.
What can I do if my dough is too crumbly?
If your dough is too crumbly, it may need more moisture. Gradually add an extra tablespoon of cold water, mixing gently until the dough holds together without becoming sticky. Be careful not to overwork it, as this can make the crust tough.
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).