Kellogg Ladies Of Elks Pie Crust For Our Pasties
A versatile pie crust recipe with a flaky texture, ideal for pasties and various fillings, suitable for both beginner and experienced bakers seeking homemade crusts.
Ingredients
Instructions
- Put the beaten egg in a cup and mix with a fork; add oil to measure 1/2 cup.
- Fill the cup with water to make 1 cup total liquid.
- Add the water, shortening, and salt to the egg and oil mixture; mix well.
- Divide the dough to make 3 to 4 (9-inch) pie crusts.
Tips & Substitutions
For a flakier crust, use chilled Crisco and avoid overworking the dough. If you don't have Crisco, butter or a combination of butter and vegetable shortening can work as substitutes. Sift the flour to ensure lightness. You can also experiment by adding a teaspoon of sugar for a slightly sweeter crust that pairs beautifully with Pecan Pie(Opal'S).
Serving Suggestions
This versatile pie crust is perfect for savory pasties filled with meats and vegetables or sweet pies like peach and poppy seed muffins. Consider serving it alongside a fresh salad or as part of a buffet with other dishes like Carrot Rolls. A dollop of whipped cream can elevate any dessert pie made with this crust.
Storage & Reheating
Store any leftover pie crust in an airtight container in the refrigerator for up to 3 days. You can also freeze the dough for up to 2 months. When ready to use, thaw it in the refrigerator overnight before rolling it out. To reheat baked pies, warm them in a 350°F oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Kellogg Ladies Of Elks Pie Crust For Our Pasties contains roughly 2481 calories, with 9g protein, 75g carbohydrates, and 242g fat. It is an excellent source of iron (22% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 696mg per serving (30% 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 make this pie crust ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 3 days. Alternatively, freeze it for longer storage. Just remember to thaw it in the fridge before rolling it out for your pies.
What can I use instead of Crisco?
If you prefer not to use Crisco, you can substitute it with an equal amount of unsalted butter or a blend of butter and vegetable shortening. This will give your crust a rich flavor and maintain its flakiness.
How do I know when the crust is baked properly?
A properly baked pie crust should be golden brown and firm to the touch. If you're blind-baking it, check for a slight browning at the edges. Keep an eye on it to avoid overbaking, as this can lead to a dry texture.
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).