Easy Pie Crust For Open Face Pie
A simple and flaky pie crust perfect for open-face pies, offering a buttery texture and crisp finish that complements sweet or savory fillings effortlessly.
Ingredients
Instructions
- Sift flour and salt into a 9-inch pie plate.
- Boil water and Crisco together; pour over flour and salt.
- Mix with a fork until the flour is all wet.
- Pat out the dough and flute the edges with your fingers.
- Bake at 350°F for 10 to 12 minutes.
Tips & Substitutions
For a flakier crust, ensure your Crisco is very cold before mixing it with the boiling water. If you prefer a richer flavor, consider substituting half of the Crisco with butter. You can also experiment with whole wheat flour for a nutty taste or add a tablespoon of sugar for a touch of sweetness, especially if you're making a dessert pie.
Serving Suggestions
This pie crust pairs beautifully with a variety of fillings, so consider using it for a savory quiche or a sweet Peanut Apple Pie. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for dessert, or alongside a fresh salad drizzled with Marzetti'S French Dressing for a balanced meal.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap and keep it in the refrigerator for up to 3 days. If you want to freeze it, place the wrapped crust in an airtight container for up to 3 months. When ready to use, thaw it in the refrigerator overnight and re-crisp it in the oven at 350°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Pie Crust For Open Face Pie contains roughly 328 calories, with 9g protein, 69g carbohydrates, and 1g fat. It is an excellent source of iron (23% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1746mg 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 regular flour?
Yes, all-purpose flour works well for this recipe. It will give you a similar texture and flavor. Just ensure not to overwork the dough to maintain its flakiness.
Can I make this pie crust ahead of time?
Absolutely! You can prepare the crust a day in advance and store it in the refrigerator. If you want to make it even earlier, freeze it wrapped tightly, then thaw it in the fridge before use.
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).