Big Batch Pie Crust
A versatile and budget-friendly homemade pie crust recipe that yields approximately 15 flaky crusts, perfect for sweet or savory pies, suitable for large gatherings or meal prep.
Ingredients
Instructions
- Combine flour and shortening in a large mixing bowl until the mixture resembles coarse crumbs.
- Add vinegar, eggs, and water to the mixture and stir until the dough comes together.
- Divide the dough into portions, shaping each into a disk for easy rolling.
- Wrap each disk in plastic wrap and store in the refrigerator for up to 6 weeks.
- When ready to use, roll out the dough on a floured surface and fit into pie pans.
Tips & Substitutions
For a flakier crust, ensure your shortening is very cold before mixing. You can substitute the shortening with butter for a richer flavor, but keep in mind it may alter the texture. Adding a pinch of salt can enhance the overall taste. If you prefer a sweeter crust, consider adding a tablespoon of sugar to the flour mixture.
Serving Suggestions
This pie crust pairs beautifully with a variety of fillings, from savory quiches to sweet fruit pies. Serve your finished pie warm with a scoop of vanilla ice cream or a dollop of whipped cream. For a fun twist, try using it to make mini pies or tartlets, perfect for parties or gatherings.
Storage & Reheating
Wrap the dough tightly in plastic wrap to prevent it from drying out and place it in an airtight container if storing for more than a few days. The dough can be frozen for up to three months; just thaw it overnight in the refrigerator before use. Roll it out straight from the fridge for best results.
Nutrition & Diet Analysis (per serving)
Each serving of Big Batch Pie Crust contains roughly 726 calories, with 4g protein, 51g carbohydrates, and 54g fat. It is a good source of iron (14% 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 make this pie crust ahead of time?
Absolutely! This recipe is perfect for making in advance. You can prepare the dough and store it in the refrigerator for up to 6 weeks or freeze it for up to three months. Just remember to thaw it overnight in the fridge before rolling it out for your pie.
What types of pies work best with this crust?
This versatile pie crust works well with both sweet and savory fillings. It’s ideal for fruit pies like apple or cherry, as well as creamy pies like pumpkin and pecan. You can even use it for quiches or savory tarts, making it a great staple for any baker.
How do I prevent my pie crust from shrinking during baking?
To minimize shrinking, ensure you chill the dough for at least 30 minutes before rolling it out. Additionally, avoid stretching the dough when fitting it into the pie pan. You can also try using pie weights or dried beans to hold the crust in place during blind 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).