Ice Water Pie Crust
Ice Water Pie Crust yields a flaky, tender crust perfect for sweet or savory fillings, suitable for bakers seeking a classic, no-fail pastry with a crisp texture.
Ingredients
Instructions
- Mix flour, shortening, and salt together.
- Add ice water and vinegar; mix sparingly until just combined.
- For best results, place ingredients in a cool place (fridge) an hour before making the crust.
- Roll out the dough and fit into pie pans.
- Bake at 350°F (175°C) for 45 minutes.
Tips & Substitutions
For a flakier crust, ensure your shortening is very cold and handle the dough as little as possible. If you need a dairy-free alternative, consider using coconut oil instead of shortening. Adding a teaspoon of sugar can enhance flavor, especially if filling with sweet ingredients. If you don't have vinegar, lemon juice can be a good substitute.
Serving Suggestions
This pie crust is ideal for both sweet and savory fillings. Serve it with a fruit filling like in Peach Or Pineapple Upside-Down Cake or a savory quiche. Pair it with a fresh salad, such as Cool Grape Salad, for a refreshing contrast to the richness of the pie.
Storage & Reheating
Store any leftover pie crust dough wrapped tightly in plastic wrap in the refrigerator for up to three days. You can also freeze the dough for up to three months. When ready to use, thaw in the fridge overnight before rolling out. If you've baked the crust, keep it covered at room temperature to maintain its crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Ice Water Pie Crust contains roughly 2356 calories, with 5g protein, 48g carbohydrates, and 240g fat. It is a good source of iron (15% of the Daily Value) and protein (10% 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 shortening?
Yes, you can substitute butter for shortening, but the texture will be slightly different. Butter will give a richer flavor, while shortening creates a flakier crust. If using butter, ensure it is very cold and cut into small pieces before mixing.
How can I tell when the pie crust is done baking?
The pie crust is typically done when it turns a golden brown color and is firm to the touch. If you’re using a filling, make sure to check that the filling is cooked through as well, which usually happens around the same time.
What should I do if my dough is too crumbly?
If your dough is crumbly and not holding together, try adding a bit more ice water, one tablespoon at a time, until it comes together. Be careful not to overwork the dough, as this can lead to a tough crust.
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).