"Aunt Mary'S Pie Crust"
A flaky, buttery pie crust perfect for sweet or savory pies, combining simple ingredients for a tender, crisp crust that suits both beginner and experienced bakers.
Ingredients
Instructions
- Sift together the flour, white sugar, and salt.
- Cut in the Crisco until the mixture resembles coarse crumbs.
- Add the milk and beaten egg yolk to the mixture.
- Mix until the dough comes together and is smooth.
- Divide the dough into three equal parts to make three pie crusts.
Tips & Substitutions
For a flakier crust, ensure your Crisco is very cold before cutting it into the flour mixture. If you run out of Crisco, you can substitute it with an equal amount of butter or margarine. If you prefer a richer flavor, consider adding a tablespoon of vinegar to the milk. This recipe can easily be doubled for larger pie needs, perfect for gatherings or when making Coffee Squares With Chocolate Chips.
Serving Suggestions
This pie crust is versatile and can be filled with a variety of sweet or savory fillings. For dessert, consider filling it with seasonal fruits or custard. It pairs beautifully with Milky Way Wonder Cake for a delightful dessert spread. For a savory option, try filling it with a hearty quiche. Serve with a side salad for a balanced meal.
Storage & Reheating
Store any unused pie dough wrapped in plastic wrap in the refrigerator for up to 3 days. Alternatively, you can freeze the dough for up to 3 months. When ready to use, thaw in the refrigerator overnight. Once baked, any leftover pie can be stored in the fridge in an airtight container for up to 5 days.
Nutrition & Diet Analysis (per serving)
Each serving of "Aunt Mary'S Pie Crust" contains roughly 1236 calories, with 11g protein, 290g carbohydrates, and 6g fat. It is an excellent source of iron (35% of the Daily Value) and protein (22% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2458mg per serving (107% 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 plain flour?
Yes, you can substitute whole wheat flour for plain flour, but the crust may be denser. To maintain flakiness, consider using a mix of whole wheat and plain flour, or add an extra tablespoon of fat to the mixture.
What can I do if my dough is too crumbly?
If your dough is crumbly, it might be due to the flour being too dry. Gradually add a little more milk, one tablespoon at a time, until the dough comes together smoothly. Make sure not to overwork the dough to keep it tender.
How do I prevent my pie crust from shrinking while baking?
To prevent shrinking, allow your pie crust to rest in the refrigerator for at least 30 minutes before baking. Additionally, use pie weights or dried beans to weigh down the crust during pre-baking to maintain its shape.
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).