Dorene Watts' Easy Pie Dough
A versatile and flaky pie dough perfect for sweet or savory pies, suitable for bakers of all levels seeking a tender, easy-to-make crust with classic flavor.
Ingredients
Instructions
- Cut Crisco into the flour until the mixture is fine and crumbly.
- Add a pinch of salt to the mixture.
- Gradually add water until the dough forms a ball.
- Roll out the dough on a well-floured board.
Tips & Substitutions
For a flakier texture, consider substituting half the Crisco with unsalted butter. Ensure your water is ice-cold to help the dough stay tender. If the dough feels dry, add more water, a tablespoon at a time. When rolling out, use ample flour to prevent sticking, and work quickly to keep the dough from becoming tough.
Serving Suggestions
This pie dough is perfect for both sweet and savory pies. Pair it with a filling like Gramma'S Pumpkin Cookies for a delightful dessert or use it for a savory quiche. Serve with a side salad or a scoop of ice cream for added enjoyment. It can also be used as a base for tarts or galettes.
Storage & Reheating
Wrap the pie dough tightly in plastic wrap and store it in the refrigerator for up to 3 days. For longer storage, freeze it in an airtight container for up to 3 months. When ready to use, thaw it in the refrigerator overnight and let it sit at room temperature for about 15 minutes before rolling out.
Nutrition & Diet Analysis (per serving)
Each serving of Dorene Watts' Easy Pie Dough contains roughly 655 calories, with 19g protein, 137g carbohydrates, and 2g fat. It is an excellent source of iron (46% of the Daily Value) and protein (37% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 489mg per serving (21% 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 well in this recipe. It will yield a slightly sturdier crust, which is perfect for most pie fillings. If you prefer a more delicate crust, you can mix in a bit of cake flour to achieve the desired texture.
What if my dough is too crumbly?
If your dough is too crumbly, it's likely you haven't added enough water. Gradually add more ice-cold water, a tablespoon at a time, until the dough holds together. Be careful not to overwork it, as this can make the crust tough.
Can I make this dough ahead of time?
Absolutely! You can prepare the dough a day in advance and store it in the refrigerator. Alternatively, you can freeze it for longer storage. Just make sure to wrap it well to prevent freezer burn.
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).