Kathryn'S Pie Crust
A versatile and flaky pie crust perfect for both sweet and savory fillings, offering a tender texture and rich flavor that complements a variety of pies and tarts.
Ingredients
Instructions
- Mix the flour, salt, Crisco oil, and cold water together until combined.
- Roll out the dough to fit your pie dish.
- Use as directed in your pie recipe.
Tips & Substitutions
For a flakier crust, ensure your Crisco oil is cold. You can substitute half of the Crisco oil with melted butter for a richer flavor. If dough is too sticky, add a little more flour. When rolling out the dough, use parchment paper to prevent sticking. This pie crust is versatile and works well for both sweet and savory pies, making it a great base for many American recipes.
Serving Suggestions
This pie crust pairs beautifully with any filling, such as fresh fruit or custard. Serve your pie with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. For savory pies, consider serving with a side of Harvard Beets, Heart Cookbook for a colorful and tasty addition to your meal.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap and refrigerate for up to 3 days. You can also freeze the rolled-out dough for up to a month, just make sure to thaw it in the refrigerator before using. To reheat, bake your filled pie at the recommended temperature until the crust is golden brown and the filling is hot throughout.
Nutrition & Diet Analysis (per serving)
Each serving of Kathryn'S Pie Crust contains roughly 127 calories, with 4g protein, 27g carbohydrates, and 1g fat. It is an excellent source of dietary fiber (21% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 this crust for a savory pie?
Absolutely! This pie crust is versatile enough for both sweet and savory fillings. Just make sure to adjust the seasonings in your filling to complement the crust. It works wonderfully for quiches or pot pies, providing a flaky base that enhances any dish.
What can I do if my crust cracks while rolling?
If your crust cracks, simply patch it up with a bit of extra dough. You can also try rolling it out between two sheets of parchment paper to reduce sticking and cracking. Remember to handle the dough gently to maintain its flakiness.
How do I know when my pie crust is fully baked?
A fully baked pie crust should be golden brown and firm to the touch. If you're pre-baking it, look for a slightly darker color and a crisp texture. To avoid sogginess, ensure that any filling added is also cooked through before assembly.
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).