Lavona'S Pie Crust
A flaky, versatile pie crust with a tender texture, perfect for sweet or savory fillings, suited for both novice and experienced bakers seeking homemade quality.
Ingredients
Instructions
- Combine flour, salt, and shortening until crumbly.
- Whip together egg, water, and vinegar, then add to the flour mixture.
- Fork the mixture until it sticks together, then divide into 3 balls and let stand for 5 minutes.
- Roll each ball into a single crust and bake at 450°F for 10 to 15 minutes until lightly browned.
Tips & Substitutions
For a flakier crust, consider using chilled shortening and handle the dough as little as possible. If you don't have shortening, you can substitute with an equal amount of butter or margarine for a richer flavor. Adding a tablespoon of sugar can enhance sweetness if used for dessert pies. Ensure your egg is at room temperature to help bind the dough effectively.
Serving Suggestions
This pie crust is versatile and can be used for both sweet and savory pies. Serve it with your favorite filling, whether it's a fruit pie like apple or a savory option like quiche. It pairs beautifully with Sara'S Pepper Steak for a complete meal. Consider adding a scoop of vanilla ice cream on top of fruit pies for a delightful dessert experience.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. If you have uncooked crusts, freeze them for up to 3 months. To reheat, place the crust in a preheated oven at 350°F for about 10 minutes until warmed through and crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Lavona'S Pie Crust contains roughly 193 calories, with 2g protein, 38g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 1792mg per serving (78% 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 cake flour?
Yes, all-purpose flour works well for this pie crust recipe. It will yield a slightly different texture, but it will still produce a delicious crust. Just ensure to measure accurately and avoid overworking the dough to maintain flakiness.
How can I prevent my pie crust from shrinking while baking?
To prevent shrinking, make sure to chill the dough before rolling it out, and avoid stretching the dough when placing it in the pie pan. Additionally, you can use pie weights or dried beans to keep the crust in place while baking.
What can I do if my crust is too crumbly?
If your crust is too crumbly, it may need more moisture. Gradually add a teaspoon of cold water until the dough holds together better. Be cautious not to add too much at once, as it can make the dough tough.
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).