Aunt Mary Ann'S Never Fail Pie Crust
A versatile, flaky pie crust that is easy to prepare and perfect for sweet or savory pies, suitable for both beginner and experienced bakers seeking reliable results.
Ingredients
Instructions
- Combine flour, salt, and sugar; cut in Crisco with a pastry blender.
- Combine ice water, vinegar, and egg; beat well.
- Add liquids to the flour mixture, 1 to 2 tablespoons at a time.
- Knead slightly.
- Form into 4 equal balls.
- Freeze if not all used at once.
- Bake according to directions for pie filling being used.
Tips & Substitutions
For a flakier crust, ensure your Crisco is cold and work quickly to avoid warming the fat. If you don’t have Crisco, you can substitute with butter or margarine, but the texture may vary. Adding a pinch of baking powder can also enhance the crust's lightness. When combining liquids, do so gradually to prevent overworking the dough.
Serving Suggestions
This pie crust is versatile and pairs beautifully with various fillings, such as fruit for Doyle'S Fruit Cobbler or savory mixtures. Serve your pie warm with a scoop of ice cream or whipped cream for added indulgence. For a complete meal, consider serving it alongside a fresh salad or roasted vegetables, enhancing the overall dining experience.
Storage & Reheating
If you have leftover pie crust, wrap it tightly in plastic wrap and store in the freezer for up to 3 months. To reheat, let it thaw in the refrigerator overnight, then roll out again if necessary. If baked, store in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Mary Ann'S Never Fail Pie Crust contains roughly 1324 calories, with 26g protein, 270g carbohydrates, and 16g fat. It is an excellent source of protein (52% of the Daily Value), iron (50% of the Daily Value), and calcium (44% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2133mg per serving (93% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may result in a denser crust. You might need to adjust the liquid slightly to achieve the desired consistency.
How do I prevent the crust from shrinking while baking?
To prevent shrinking, be sure to chill your dough before rolling it out and avoid stretching it too much when placing it in the pie dish. Additionally, using pie weights during the initial baking can help maintain its shape.
What can I do if my crust is too crumbly?
If your crust is crumbly, it may need more moisture. Gradually add a bit more ice water, one teaspoon at a time, until the dough holds together without becoming sticky. Kneading lightly can also help bind the ingredients better.
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).