Best Pie Crust Ever
A flaky, buttery pie crust that yields perfect homemade pies, suitable for both sweet and savory fillings, ideal for bakers seeking a reliable crust for any occasion.
Ingredients
Instructions
- Mix the sifted flour, salt, and baking powder in a bowl.
- Add the Crisco and mix well with a pastry knife until the mixture resembles coarse crumbs.
- Beat the egg in a 1-cup measuring cup filled with water to make a mixture.
- Add the egg mixture to the dry ingredients and stir until well combined.
- Divide the dough to make four 9-inch pie crusts.
Tips & Substitutions
For a flakier crust, ensure your Crisco is cold before mixing. You can substitute butter for Crisco for a richer flavor, but keep in mind the texture may change. If you prefer a sweeter crust, add a tablespoon of sugar to the dry ingredients. Make sure to handle the dough as little as possible to avoid toughness. For a unique twist, consider using this crust for your Butterscotch Coconut Pie.
Serving Suggestions
This versatile pie crust serves as a base for both sweet and savory dishes. Try filling it with your favorite fruits for a classic dessert or use it to encase a hearty filling like in a Squash And Green Chili Casserole. Serve with whipped cream or a scoop of vanilla ice cream for sweet pies. For savory options, pair with a crisp salad or a cheese platter.
Storage & Reheating
Store any leftover pie crust wrapped in plastic wrap in the refrigerator for up to 3 days. If you want to keep it longer, freeze the dough before shaping it into pie crusts. When ready to use, thaw it in the fridge overnight and roll it out as needed. To reheat a baked pie, warm it in a 350°F oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Best Pie Crust Ever contains roughly 991 calories, with 17g protein, 201g carbohydrates, and 15g fat. It is an excellent source of calcium (63% of the Daily Value), protein (33% of the Daily Value), and iron (29% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2896mg per serving (126% 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 use whole wheat flour for a healthier option, but it may result in a denser crust. To improve texture, consider mixing half whole wheat and half all-purpose flour. Keep in mind that whole wheat flour absorbs more moisture, so you might need to adjust the liquid in your egg mixture.
How do I prevent my crust from shrinking while baking?
To prevent shrinkage, be sure to chill the dough before rolling it out and before baking. Use weights or pie beads when blind baking to hold the crust in place. Additionally, avoid stretching the dough when fitting it into the pie dish, as this can cause it to shrink during baking.
What can I do if my pie crust cracks?
If your pie crust cracks, don't worry! Simply patch the cracks with small pieces of dough. Moisten the edges slightly to help them adhere. If the crust is too dry, try adding a teaspoon of cold water to the mixture next time. A well-hydrated dough is less likely to crack.
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).