Juanita'S Pie Crust
A classic flaky pie crust made with simple ingredients, perfect for sweet or savory fillings, offering a buttery texture that suits both beginners and experienced bakers.
Ingredients
Instructions
- Combine salt and all-purpose flour in a mixing bowl.
- Cut in shortening or lard until mixture resembles coarse crumbs.
- Add ice water gradually, 1 tablespoon at a time, until the dough holds together when pressed.
- Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes before rolling out.
Tips & Substitutions
For a flakier crust, ensure your shortening or lard is cold before cutting it into the flour. You can substitute half of the shortening with butter for added flavor, but keep in mind that this may slightly change the texture. If you don't have ice water, you can use cold water with a few ice cubes instead. This pie crust is perfect for both sweet and savory pies.
Serving Suggestions
This pie crust is versatile and can be used for a variety of fillings. Consider filling it with a classic apple mixture for a traditional dessert or use it for savory dishes like quiches. It pairs beautifully with Kool-Aid Floats for a refreshing dessert combo or can be complemented by a side of Stove Top Candied Sweet Potatoes for a hearty meal.
Storage & Reheating
Wrap any leftover pie crust tightly in plastic wrap or place it in an airtight container to prevent it from drying out. It can be refrigerated for up to 3 days. If you want to store it longer, freeze the wrapped dough for up to 3 months. Thaw in the refrigerator before rolling out to use again.
Nutrition & Diet Analysis (per serving)
Each serving of Juanita'S Pie Crust contains roughly 448 calories, with 12g protein, 92g carbohydrates, and 2g fat. It is an excellent source of iron (31% of the Daily Value) and protein (25% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1747mg per serving (76% 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 part or all of the all-purpose flour. However, keep in mind that it may result in a denser crust. If using all whole wheat flour, you might need to adjust the water slightly to achieve the right dough consistency.
What can I use if I don't have shortening or lard?
If you don't have shortening or lard, you can use unsalted butter as a substitute. It will give the crust a richer flavor but may alter the texture slightly, making it less flaky. Alternatively, for a vegan option, you can use coconut oil or a plant-based butter.
How do I know when the pie crust is done baking?
The pie crust is done when it turns a light golden brown color and feels firm to the touch. If you're blind baking it, check for the edges to be slightly darker than the center. If you're adding a filling, follow the specific baking instructions for that recipe.
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).