Bobbi'S Pie Crust(This Is Enough Crust For 2 Double Crusted Pies)
A versatile homemade pie crust with flaky texture and balanced flavor, perfect for sweet or savory pies, suitable for both beginners and experienced bakers.
Ingredients
Instructions
- Mix the flour, Crisco, sugar, and salt with a fork.
- Beat the vinegar, egg, and water in a separate dish.
- Combine all of the ingredients and mix until moist.
- With hands, mold dough into 4 balls.
- Chill at least 15 minutes before using.
- This dough can be frozen or kept very well in the refrigerator in a tight container.
Tips & Substitutions
For a flakier crust, ensure your Crisco is cold before mixing it with the flour. You can substitute half of the Crisco with butter for a richer flavor. If you're short on vinegar, lemon juice can work as a substitute, adding a nice tang. Consider dividing the dough into smaller portions for easy handling, especially if you’re making individual pies or tarts.
Serving Suggestions
This versatile pie crust pairs beautifully with both sweet and savory fillings. Use it for classic fruit pies or creamy custards. Consider serving it alongside a scoop of vanilla ice cream for dessert. For savory options, fill it with quiches or pot pies. It complements well with dishes like Zippy Horseradish Dip For Veggies as an appetizer.
Storage & Reheating
Store any leftover pie crust dough in an airtight container in the refrigerator for up to a week. It can also be frozen for up to three months; just wrap it tightly in plastic wrap and place it in a freezer bag. When ready to use, thaw it in the refrigerator overnight before rolling it out.
Nutrition & Diet Analysis (per serving)
Each serving of Bobbi'S Pie Crust(This Is Enough Crust For 2 Double Crusted Pies) contains roughly 366 calories, with 5g protein, 77g carbohydrates, and 1g fat. It is an excellent source of vitamin C (42% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1816mg per serving (79% 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 the flour mentioned?
Yes, all-purpose flour is perfectly suitable for this pie crust recipe. You can also blend in some whole wheat flour for added flavor and nutrition. Just keep in mind that the texture may be slightly different, so adjust the water if necessary to achieve the right consistency.
How do I know when the pie crust is done baking?
The pie crust is done when it turns a light golden brown color. If you're blind-baking, check for a slight firmness when touched. Always cool it before adding any fillings to maintain its texture. If making a double-crusted pie, keep an eye on the top crust to ensure it doesn't over-brown.
Can I make this crust ahead of time?
Absolutely! You can prepare the crust ahead of time, shape it into balls, and store it in the refrigerator for a few days or freeze it for later use. Just remember to let it sit at room temperature for about 10-15 minutes before rolling it out, as this will make it easier to work with.
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).