Crust For Strawberries
A crisp and tender pastry crust perfect for strawberries, lightly sweetened and baked until golden, ideal for summer desserts or fruit tarts with a flaky texture.
Ingredients
Instructions
- Place all ingredients in a bowl.
- Blend with a pastry blender.
- Place on a dough board and flour well.
- Roll out like pie crust.
- Cut with a glass or any desired size.
- Grease a cookie sheet.
- Bake about 20 to 25 minutes at 350°F or until lightly browned.
- Sprinkle with sugar.
- Serve.
Tips & Substitutions
For a flakier crust, ensure your shortening is cold before mixing. If you're out of shortening, you can substitute with an equal amount of unsalted butter or coconut oil. Adding a teaspoon of vanilla extract can enhance the flavor. To prevent sticking while rolling out, keep the dough chilled and flour your surface generously.
Serving Suggestions
These crusts are perfect for serving with fresh strawberries, whipped cream, or your favorite ice cream. They can also be enjoyed with a drizzle of chocolate sauce or paired with a side of Cream Of Broccoli Soup(Original Recipe) for a delightful contrast. Consider sprinkling some cinnamon sugar on top for added flavor.
Storage & Reheating
Store any leftover crust in an airtight container or wrap it tightly in plastic wrap. It can be refrigerated for up to 3 days or frozen for up to a month. To reheat, simply place it in a preheated oven at 350°F for about 10 minutes until warmed through and crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Crust For Strawberries contains roughly 809 calories, with 6g protein, 60g carbohydrates, and 63g fat. It is an excellent source of vitamin C (52% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 567mg per serving (25% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may alter the texture slightly, making it denser. You might want to add a bit more milk to achieve the desired consistency.
How do I know when the crust is done baking?
The crust is done when it is lightly browned around the edges and firm to the touch. Keep an eye on it during the last few minutes of baking to avoid over-browning.
Can I make this crust ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 3 days. Alternatively, you can freeze the rolled-out crust for longer storage. Just thaw it in the refrigerator before baking.
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).