Emy'S Pie Crust
A flaky, buttery pie crust that pairs well with sweet or savory fillings, perfect for homemade pies and tarts suited for both beginner and experienced bakers.
Ingredients
Instructions
- Cut shortening into flour and salt until mixture resembles coarse crumbs.
- Combine the beaten egg, water, and vinegar in a small bowl.
- Pour the liquid mixture into the flour mixture.
- Blend using a fork until the mixture is moistened and holds together.
- Divide the dough to make two double crusts.
Tips & Substitutions
For a flakier crust, ensure your shortening is very cold before cutting it into the flour. If you prefer a healthier option, consider substituting half of the shortening with unsalted butter. You can also replace vinegar with lemon juice for a similar effect. Remember not to overwork the dough, as this can lead to a tough crust.
Serving Suggestions
This pie crust is perfect for a variety of fillings, such as Grandma Heath's Rhubarb Cream Pie or a classic fruit pie. Consider pairing it with a scoop of vanilla ice cream or whipped cream for added indulgence. Serve alongside a fresh salad or a light soup for a balanced meal.
Storage & Reheating
Store any leftover pie crust in an airtight container in the refrigerator for up to 3 days. If you have extra dough, wrap it tightly in plastic wrap and freeze for up to 3 months. When ready to use, thaw in the refrigerator overnight before rolling out.
Nutrition & Diet Analysis (per serving)
Each serving of Emy'S Pie Crust contains roughly 888 calories, with 15g protein, 177g carbohydrates, and 13g fat. It is an excellent source of calcium (34% of the Daily Value), protein (30% of the Daily Value), and iron (27% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1978mg per serving (86% 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 this pie crust recipe for savory pies?
Absolutely! This versatile crust works well for both sweet and savory pies. For savory fillings, you might want to reduce the sugar or omit it altogether. It pairs wonderfully with quiches or pot pies.
How do I know when the pie crust is done baking?
Your pie crust is done when it turns a light golden brown and feels firm to the touch. If you’re blind baking it, check for a slight puff and ensure the edges are set. This ensures a perfect foundation for your filling.
Can I make this pie crust ahead of time?
Yes, you can prepare the pie crust ahead of time! If making it a day in advance, wrap it tightly and store it in the refrigerator. If longer, freeze it as mentioned above, allowing you to have crust ready for your next baking adventure.
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).