Flaky Pie Crust(Makes Two 9-Inch Crusts)
A flaky pie crust that is perfect for both sweet and savory pies, this buttery crust has a delightful texture and a slight tang from the addition of 7-Up. It's ideal for home bakers looking to impress family and friends with their pie-making skills.
Ingredients
Instructions
- Place flour and salt in a large bowl.
- Mix until blended well. Add Crisco with a pastry blender.
- Cut Crisco into flour until the size of small peas.
- Pour in 1/2 cup of 7-Up; stir with a fork. The dough should be somewhat sticky.
- Turn the dough onto a floured board. Smooth out into a small circle with your hands, ensuring flour stays underneath.
- Roll the dough to the size of the pie plate needed. Flute edges under.
- For a baked shell, bake at 450° for 10 to 12 minutes, until golden brown.
- Be sure to prick the crust all over with a fork.
Tips & Substitutions
For an even flakier crust, chill your Crisco before using it. You can substitute 1/2 cup of cold water or apple cider vinegar for 7-Up if you prefer a different flavor or need a vegan option. When rolling the dough, keep it lightly floured to prevent sticking. If you want to add a sweet touch, consider incorporating a tablespoon of sugar.
Serving Suggestions
This flaky pie crust is perfect for both sweet and savory fillings. Serve it with a classic apple pie or a savory quiche. It pairs beautifully with Hot Spiced Cider for a cozy meal. Consider adding a dollop of whipped cream or a scoop of ice cream if using it for desserts, enhancing the overall experience.
Storage & Reheating
Store any leftover pie crust in an airtight container in the refrigerator for up to 3 days. If you have leftover baked crust, wrap it tightly in plastic wrap and store it at room temperature. To reheat, place the crust in a preheated oven at 350°F for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Flaky Pie Crust(Makes Two 9-Inch Crusts) contains roughly 983 calories, with 28g protein, 206g carbohydrates, and 3g fat. It is an excellent source of iron (70% of the Daily Value), protein (56% of the Daily Value), and dietary fiber (26% of the Daily Value). Note that it is relatively high in sodium, at 490mg 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 butter instead of Crisco?
Yes, you can substitute butter for Crisco, which will give the crust a richer flavor. Use the same amount and ensure it is cold. The texture may be slightly different, but it will still yield a delicious pie crust.
How can I prevent my crust from shrinking while baking?
To prevent shrinking, make sure to chill the crust after rolling it out and before baking. This helps the fat solidify, which minimizes shrinking. Additionally, avoid stretching the dough when fitting it into the pie plate.
Can I freeze the pie crust?
Absolutely! You can freeze the unbaked pie crust for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil. When ready to use, thaw it in the refrigerator overnight before baking.
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).