Easy As Pie "Dough"
A simple, versatile pie crust dough that's easy to make with basic ingredients, perfect for sweet or savory pies and suitable for beginners and experienced bakers alike.
Ingredients
Instructions
- Remove 1/4 cup of flour from the 2 cups.
- Add 1/3 cup water to the flour to make a paste.
- Crumble Crisco into the remaining flour until the mixture resembles cornmeal.
- Add the water paste to the flour and Crisco mixture; mix with hands until combined.
- Roll out the dough on a floured board.
- Divide the dough to make 2 pie crusts.
Tips & Substitutions
For a flakier crust, ensure your Crisco is cold and work quickly to prevent it from melting. If you don't have Crisco, you can substitute with unsalted butter or coconut oil for a different flavor. If your dough feels too dry, add a teaspoon of water at a time until it comes together. This dough is versatile and can be used for sweet or savory pies.
Serving Suggestions
This dough is perfect for making two classic pie crusts. Fill one with your favorite fruit filling—like a delicious blueberry pie that pairs beautifully with Blueberry Slush. Serve the other with a creamy filling, or use it for savory dishes such as quiches. A side of Allies Heavenly Salad can complement any pie and balance the meal.
Storage & Reheating
Store any leftover dough wrapped in plastic wrap in the refrigerator for up to a week. If you're not using it soon, freeze the dough for up to three months. To reheat, simply thaw in the refrigerator overnight and roll it out again before using. Remember that pie crusts can also be pre-baked and stored for later use.
Nutrition & Diet Analysis (per serving)
Each serving of Easy As Pie "Dough" contains roughly 874 calories, with 25g protein, 183g carbohydrates, and 2g fat. It is an excellent source of iron (62% of the Daily Value), protein (50% of the Daily Value), and dietary fiber (23% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 use whole wheat flour, but the texture may be denser. It's recommended to use a mix of whole wheat and all-purpose flour for a better balance. Consider adding a bit more water if the dough seems too dry, as whole wheat flour absorbs more moisture.
How can I prevent my pie crust from shrinking while baking?
To prevent shrinking, make sure to chill your dough before rolling it out. Additionally, avoid stretching the dough when placing it in the pie dish. Finally, using pie weights while blind baking can help keep the crust in place and maintain its shape.
Can I make this dough ahead of time?
Absolutely! You can prepare the dough ahead of time and store it in the refrigerator for up to a week or freeze it for up to three months. Just make sure to wrap it tightly in plastic wrap. Thaw in the refrigerator overnight before rolling it out for your pie.
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).