Good Pie Crust(2-Crust)
A classic flaky pie crust perfect for two-crust pies, offering a tender texture and balanced flavor that suits both sweet and savory fillings.
Ingredients
Instructions
- Mix flour, salt, sugar, and shortening with a pastry blender or two knives until the shortening is cut into very small pieces.
- Mix the beaten egg, water, and vinegar together well; then add to the flour mixture.
Tips & Substitutions
For a flakier pie crust, ensure your shortening is very cold before mixing. You can substitute lard or butter for the shortening if preferred; however, this may affect the flavor and texture. To avoid a tough crust, handle the dough as little as possible after adding the wet ingredients. Adding a touch of baking powder can also enhance the crust's lightness.
Serving Suggestions
This versatile pie crust is perfect for both sweet and savory fillings. Serve with a classic apple or cherry filling for a delicious dessert, or fill it with a savory quiche mixture for brunch. It pairs beautifully with Huguenot Torte(Bake Off Winner) for a lovely meal. Top your pies with whipped cream or ice cream for an added treat.
Storage & Reheating
Store leftover pie crusts wrapped tightly in plastic wrap in the refrigerator for up to 3 days. For longer storage, freeze the dough in an airtight container for up to 3 months. When ready to use, thaw in the refrigerator overnight, then roll out and bake as directed. Reheat baked pie at 350°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Good Pie Crust(2-Crust) contains roughly 396 calories, with 4g protein, 60g carbohydrates, and 13g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1502mg per serving (65% 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 substitute whole wheat flour for a portion of the all-purpose flour. However, it may result in a denser crust. A good ratio is to use 1 part whole wheat to 2 parts all-purpose flour to maintain a balance of texture and flavor.
What can I do if my crust cracks while rolling it out?
If your crust cracks, don't worry! Simply patch the cracks by pressing the dough back together with your fingers, or use a bit of extra flour to roll it out more gently. Keeping the dough cold is key to prevent cracking during the rolling process.
How can I prevent my pie crust from shrinking while baking?
To prevent shrinking, ensure you chill your crust thoroughly before baking. Additionally, blind baking the crust with pie weights can help maintain its shape. Avoid stretching the dough when fitting it into the pie dish, as this can also lead to shrinkage during 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).