Different Pie Crust
A versatile homemade pie crust with a tender, flaky texture, perfect for sweet or savory fillings. Suitable for bakers seeking a classic, easy-to-make pastry.
Ingredients
Instructions
- Blend sifted flour, sugar, and salt.
- Cut in shortening (including lard).
- Beat egg, blend in vinegar, then add cold water.
- Sprinkle this liquid over the flour and shortening mixture, a tablespoon at a time.
- Toss with a fork to mix thoroughly.
- Roll the dough on a floured surface.
- Bake at 400 degrees Fahrenheit.
Tips & Substitutions
For a flakier crust, be careful not to overwork the dough after adding the liquid. You can substitute half of the shortening with butter for added flavor. If you prefer a sweeter crust, increase the sugar to 2 tablespoons. Using cold ingredients helps maintain texture, so keep the water and vinegar chilled until ready to use.
Serving Suggestions
This versatile pie crust can be used for both sweet and savory pies. It pairs beautifully with Dorothy Smith's Apple Dapple Cake for a dessert spread. Consider serving your pie with a scoop of vanilla ice cream or a dollop of whipped cream. For savory options, serve alongside a fresh salad or roasted vegetables.
Storage & Reheating
Store any leftover pie crust dough wrapped in plastic wrap in the refrigerator for up to 3 days. If you want to keep it longer, freeze it for up to 3 months. To reheat, thaw overnight in the fridge, then roll out and bake as directed. If you've baked a pie, refrigerate it covered to keep it fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Different Pie Crust contains roughly 1805 calories, with 17g protein, 204g carbohydrates, and 105g fat. It is an excellent source of calcium (43% of the Daily Value), protein (35% of the Daily Value), and potassium (28% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2420mg per serving (105% 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 sifted flour?
Yes, you can use all-purpose flour without sifting, but sifting helps aerate the flour and can lead to a lighter crust. If using all-purpose flour, measure it properly by spooning it into the measuring cup and leveling off to avoid a dense crust.
What can I use instead of shortening?
You can substitute the shortening with an equal amount of unsalted butter or a combination of butter and lard for richer flavor. Coconut oil is another option, but it may alter the taste slightly. Just ensure any substitute is cold before mixing.
How do I know when the pie crust is done baking?
The pie crust is done when it turns a light golden brown and feels firm to the touch. If you're pre-baking it, look for a dry surface without any wet or shiny spots. You can also check for doneness by gently lifting the edge to see if it’s browned underneath.
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).