Bobbie'S Pie Crust(For 9 Or 10-Inch Pie)
A classic flaky pie crust made with lard and blended pastry flour, perfect for sweet or savory pies, yielding a tender, crisp crust that complements any filling.
Ingredients
Instructions
- Sift flour and salt together.
- Blend in lard with a pastry blender until mixture resembles coarse crumbs.
- Add ice water slowly, tossing with a fork until the mixture becomes clingy.
- Gather the dough with fingers until it forms a ball.
- Divide the dough into two equal parts for top and bottom crusts.
- Roll out on a pastry cloth sprinkled with whole wheat flour or wheat bran to prevent sticking.
Tips & Substitutions
For a flakier crust, ensure your lard is very cold before incorporating it into the flour. If you don't have lard, unsalted butter or vegetable shortening can work as substitutes. Consider using a mixture of all-purpose and whole wheat flour for added flavor and nutrition. If the dough feels too dry, add a teaspoon of ice water at a time until it comes together.
Serving Suggestions
This pie crust is perfect for both sweet and savory pies. Serve it with a classic apple filling or pair it with a rich pumpkin filling for a holiday dessert. It also complements savory options like quiche or chicken pot pie. For a refreshing drink, enjoy it with a glass of Delicious Iced Tea to balance the flavors.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap and refrigerate for up to 3 days. You can also freeze the wrapped dough for up to 3 months. When ready to use, thaw in the refrigerator overnight. For best results, roll out the crust while it’s still slightly chilled for easier handling.
Nutrition & Diet Analysis (per serving)
Each serving of Bobbie'S Pie Crust(For 9 Or 10-Inch Pie) contains roughly 796 calories, with 7g protein, 57g carbohydrates, and 60g fat. It is a good source of iron (14% of the Daily Value) and protein (13% of the Daily Value). Note that it is relatively high in sodium, at 2021mg per serving (88% 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 all-purpose flour instead of blended pastry and bread flour?
Yes, you can use all-purpose flour if that's what you have on hand. However, blended pastry and bread flour provides a lighter, flakier texture due to its protein content. If using all-purpose, be cautious not to overwork the dough to maintain its tenderness.
What can I do if my pie crust cracks while rolling it out?
If your dough cracks, it may be too cold or dry. Allow it to sit at room temperature for a few minutes to soften slightly. You can also patch the cracks by pressing the pieces together with your fingers or rolling out a small piece of extra dough to cover the cracks.
How can I ensure my pie crust doesn't shrink while baking?
To prevent shrinkage, let your pie crust rest in the refrigerator for at least 30 minutes after rolling it out. This allows the gluten to relax. Additionally, use pie weights or dried beans when blind baking to keep the crust in place and 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).