Crisco Double Pie Crust
A flaky, buttery double pie crust perfect for sweet or savory pies, offering a tender texture and neutral flavor that complements a variety of fillings.
Ingredients
Instructions
- Mix flour, salt, and Crisco until the mixture resembles coarse crumbs.
- Add water gradually and mix until the dough comes together.
- Divide the dough in half, roll out each portion to fit the pie plate, and proceed with filling and baking.
Tips & Substitutions
To achieve a flakier crust, make sure your Crisco is chilled before mixing. If you run out of Crisco, you can substitute half with butter for added flavor. For a touch of sweetness, consider adding a teaspoon of sugar to the flour mixture. Always handle the dough gently to avoid overworking it, which can lead to a tough crust.
Serving Suggestions
This versatile pie crust pairs beautifully with a variety of fillings, from fruit to custard. Serve your pie with a scoop of vanilla ice cream or a dollop of whipped cream on top. For a savory dish, consider filling it with the Great And Easy Stew, creating a comforting pot pie. Enjoy with a side salad for a well-rounded meal.
Storage & Reheating
Store any leftover pie crust wrapped tightly in plastic wrap in the refrigerator for up to 3 days. If you've already filled the crust, cover it with foil and refrigerate. For longer storage, freeze the unbaked crust for up to 2 months. To reheat, allow it to thaw in the fridge overnight before baking or filling.
Nutrition & Diet Analysis (per serving)
Each serving of Crisco Double Pie Crust contains roughly 437 calories, with 12g protein, 92g carbohydrates, and 1g fat. It is an excellent source of iron (31% of the Daily Value) and protein (25% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1747mg 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 use all-purpose flour instead of cake flour?
Yes, all-purpose flour works perfectly for this pie crust. It provides the right balance of structure and tenderness needed for a flaky crust. Just make sure to measure it accurately and avoid overmixing the dough to keep it light and flaky.
How do I know when the pie crust is done baking?
You'll know the pie crust is done when it turns a light golden brown and feels firm to the touch. If you're blind baking it, check for any bubbling or puffing; if it occurs, gently press it down with a fork to maintain an even surface.
Can I make this dough ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 3 days. Just wrap it tightly in plastic wrap to prevent it from drying out. For longer storage, consider freezing the unbaked dough for up to 2 months. Thaw it in the fridge before using.
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).