Good Luck Pie Crust
A flaky, versatile pie crust made from simple ingredients, perfect for sweet or savory fillings, ideal for home bakers seeking a tender, homemade pastry base.
Ingredients
Instructions
- With a fork, mix the flour, shortening, sugar, salt, vinegar, and egg together.
- Beat the remaining ingredients and combine with the flour mixture.
- Stir with a fork until the mixture is moist throughout.
- Using hands, mold the mixture into 5 balls.
- Refrigerate the balls for 15 minutes.
- Roll each ball into a pie crust or freeze for later use.
Tips & Substitutions
For a flakier crust, work quickly when mixing the ingredients to minimize warmth. If you don't have shortening, you can substitute an equal amount of butter or a combination of butter and margarine. Add a bit more water if the dough feels too dry. This crust works wonderfully for pies like Preacher'S Chocolate Cake or savory dishes.
Serving Suggestions
This pie crust is versatile and can be used for both sweet and savory fillings. Serve it with a delicious fruit pie, such as a classic apple or a rich custard pie. It also pairs well with Zippy Salad for a refreshing meal. Consider using it for quiches or pot pies to impress your guests.
Storage & Reheating
Store any unused pie dough balls in an airtight container in the refrigerator for up to a week. For longer storage, wrap each ball in plastic wrap and freeze them for up to three months. To use frozen dough, thaw it in the refrigerator overnight before rolling it out.
Nutrition & Diet Analysis (per serving)
Each serving of Good Luck Pie Crust contains roughly 554 calories, with 3g protein, 57g carbohydrates, and 32g fat. It is an excellent source of vitamin C (34% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1456mg per serving (63% 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 plain flour?
Yes, whole wheat flour can be used, but it may result in a denser crust. You might want to reduce the amount slightly or mix it with all-purpose flour to ensure a lighter texture.
What can I use instead of vinegar?
If you don’t have vinegar, lemon juice is a suitable substitute, providing similar acidity to help with the dough's texture. You can also omit it, but the crust may not be as flaky.
How do I know when the crust is done baking?
The crust is done when it turns golden brown and has a slightly firm texture. If pre-baking, you can check for doneness by gently pressing the center; it should feel set and not doughy.
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).