Jeannette'S Pie Crust
Jeannette's Pie Crust offers a flaky, tender base perfect for sweet or savory pies. Its rich flavor from Crisco and a touch of vinegar makes it versatile and easy to work with, suitable for both beginner and experienced bakers seeking a classic, homemade crust for their favorite fillings.
Ingredients
Instructions
- Beat the egg with a fork.
- Add vinegar and fill the cup with cold water.
- Mix flour, salt, and Crisco until crumbly.
- Add the liquid mixture to the dry ingredients and mix just until combined.
- Optional: Add 1 tablespoon of sugar if desired, except for pork pies.
Tips & Substitutions
For a flakier crust, handle the dough as little as possible and keep ingredients cold. If you don't have Crisco, unsalted butter or a combination of butter and shortening can work well. To enhance flavor, consider adding a tablespoon of sugar, unless making savory pies like pork pies. Remember to chill the dough before rolling it out to prevent shrinkage while baking.
Serving Suggestions
This pie crust is versatile and pairs beautifully with fillings like Bluebarb Pie or variations of peach, apple, or strawberry. Consider serving it with a scoop of vanilla ice cream or a drizzle of caramel sauce for added indulgence. For a savory pairing, a slice of quiche or a hearty stew complements the flaky texture perfectly.
Storage & Reheating
Store any leftover pie crust dough wrapped tightly in plastic wrap in the refrigerator for up to three days. For longer storage, freeze it for up to three months. When ready to use, thaw the dough overnight in the refrigerator and allow it to sit at room temperature for about 15 minutes before rolling out to ensure it rolls easily.
Nutrition & Diet Analysis (per serving)
Each serving of Jeannette'S Pie Crust contains roughly 315 calories, with 3g protein, 62g carbohydrates, and 0g fat. It is a good source of iron (15% of the Daily Value). Note that it is relatively high in sodium, at 1817mg per serving (79% 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 all-purpose flour instead of bread flour?
Yes, all-purpose flour is a great substitute for this pie crust. It will yield a tender and flaky result. Just be sure to handle the dough gently to avoid developing gluten, which can make the crust tough.
How do I prevent my crust from becoming soggy?
To prevent a soggy bottom crust, consider blind baking it first. This involves pre-baking the crust with pie weights for about 15-20 minutes before adding the filling. Additionally, ensure the filling isn’t overly watery to maintain the crust’s integrity.
What can I do if my crust cracks while rolling it out?
If your crust cracks, don’t worry! Simply patch the cracks with small pieces of dough. You can also sprinkle a little flour on the rolling surface to help with handling. Just remember to keep the dough cool and not to overwork it.
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).