Blue Ribbon Pie Crust
A flaky, versatile pie crust recipe perfect for sweet and savory pies, offering a tender texture and rich flavor that suits both novice and experienced bakers.
Ingredients
Instructions
- Mix flour, salt, and baking powder in a bowl.
- Cut in vegetable shortening until the mixture is cornmeal-textured.
- In a 1-cup measure, beat together vinegar and egg.
- Fill the measure to the 1-cup mark with cold tap water.
- Combine the flour mixture with the vinegar-egg-water mixture until the dough is soft and sticky.
- On a well-floured board, roll out a piece of dough to approximately 1/8-inch thick and 2 to 3 inches wider than your pie pan.
- Fit the dough into a lightly floured pie pan.
- Roll out equal-sized circles for the top crusts.
Tips & Substitutions
For a flakier crust, ensure your shortening is very cold before cutting it into the flour. If you don't have vinegar, lemon juice can be substituted for a similar effect. To avoid overworking the dough, mix just until combined. You can also chill the dough for 30 minutes before rolling it out to make it easier to handle. This pie crust is versatile and can be used for both sweet and savory pies.
Serving Suggestions
This pie crust is perfect for a variety of fillings, from fruit pies to creamy custards. Serve your pie alongside a refreshing Cherry Cranberry Salad for a delightful contrast. It pairs well with a scoop of vanilla ice cream or whipped cream on top. Consider serving it with Herbed Potato Wedges if you're preparing a savory pie to create a complete meal.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap or place it in an airtight container and refrigerate for up to 3 days. If you have unbaked dough, it can be frozen for up to 3 months. When ready to use, thaw in the refrigerator overnight before rolling out. Baked pie crusts can be stored at room temperature for 2 days, but should be covered to maintain freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Blue Ribbon Pie Crust contains roughly 827 calories, with 17g protein, 167g carbohydrates, and 3g fat. It is an excellent source of iron (52% of the Daily Value) and protein (34% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1952mg per serving (85% 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 butter instead of vegetable shortening?
Yes, you can substitute butter for vegetable shortening, but keep in mind that it may result in a slightly different texture. Butter will give your crust a richer flavor and a bit more color, but it might not be as flaky. If you prefer a butter flavor, use half butter and half shortening for a balanced result.
How do I prevent my pie crust from shrinking while baking?
To prevent shrinking, make sure you allow the dough to rest before rolling it out. After fitting it into the pie pan, refrigerate it for at least 30 minutes. Also, avoid stretching the dough when placing it in the pan, as this can cause it to shrink during baking. Use pie weights if you're blind baking to keep the crust in place.
Can this pie crust be made ahead of time?
Absolutely! You can prepare the dough in advance and store it in the refrigerator for up to 3 days or freeze it for up to 3 months. If frozen, allow it to thaw in the refrigerator overnight before rolling out. This makes it convenient for busy bakers who want to prepare their pies ahead of time.
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).