Carolyn'S Pie Crust
Carolyn's Pie Crust offers a flaky, buttery base perfect for sweet or savory pies, appealing to bakers seeking a classic, tender crust for any filling.
Ingredients
Instructions
- Blend shortening and butter into flour and salt with a pastry cutter until crumbly.
- Add cold water, 1 tablespoon at a time, until the dough is formed.
- Roll out the dough between sheets of waxed paper.
- Lay the rolled dough in a pie plate.
- Prick the sides with a fork.
- Bake a single crust pie shell for 10 minutes at 425°F.
- For a two-crust pie, brush the top lightly with milk, sprinkle with sugar and cinnamon, then bake at 425°F for 45 minutes.
Tips & Substitutions
For a flakier crust, make sure your butter and shortening are very cold before blending with the flour. If you want a healthier option, consider substituting half of the all-purpose flour with whole wheat flour. Additionally, if you need a dairy-free version, replace butter with a plant-based margarine to maintain the texture while keeping it suitable for vegan recipes.
Serving Suggestions
This pie crust serves as a perfect base for both sweet and savory pies. It pairs beautifully with fruit fillings like apple or cherry, but can also be used for quiches or savory tarts. Serve your pie with a scoop of vanilla ice cream or whipped cream for a delightful finish.
Storage & Reheating
Store any leftover pie crust in an airtight container in the refrigerator for up to 3 days. If you have unbaked dough, wrap it tightly in plastic wrap and freeze for up to 2 months. When ready to use, thaw it in the refrigerator overnight before rolling it out.
Nutrition & Diet Analysis (per serving)
Each serving of Carolyn'S Pie Crust contains roughly 1088 calories, with 1g protein, 6g carbohydrates, and 120g fat. Note that it is relatively high in sodium, at 1744mg per serving (76% 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 in advance?
Yes, you can prepare the pie crust ahead of time. After rolling it out, wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 2 months. Just make sure to thaw it in the refrigerator before using.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or a plant-based margarine. This will change the flavor slightly, but it will still yield a delicious crust.
How do I prevent my crust from shrinking while baking?
To prevent shrinking, make sure to chill your dough for at least 30 minutes before rolling it out. Additionally, avoid stretching the dough when placing it in the pie plate, and use pie weights during blind baking to keep it in place.
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).