Mabel'S Pie Crust
A flaky, versatile pie crust recipe perfect for sweet or savory fillings, suitable for bakers seeking homemade pastry with classic flavor and tender texture.
Ingredients
Instructions
- Mix flour and salt.
- Cut in shortening until mixture resembles coarse crumbs.
- Beat the egg.
- Add vinegar and cold water to the beaten egg.
- Stir the egg mixture into the dry ingredients until combined.
- Divide dough into four equal portions.
- Roll out one piece at a time on a floured surface.
Tips & Substitutions
For a flakier crust, ensure your shortening is very cold before cutting it into the flour and salt mixture. If you don't have shortening, you can substitute with an equal amount of unsalted butter for a richer flavor. Additionally, using ice-cold water helps to keep the dough tender. When rolling out, dust with flour to prevent sticking, and try to handle the dough as little as possible to maintain its texture.
Serving Suggestions
This pie crust is versatile and can be used for both sweet and savory pies. Serve it with a classic apple filling or a decadent Chocolate Chunk Pecan Pie for dessert. For a savory option, fill it with your favorite quiche mixture. It pairs beautifully with a side of Alaskan Salad for a balanced meal. Experiment with different fillings to highlight seasonal ingredients.
Storage & Reheating
Store any leftover pie crust dough wrapped tightly in plastic wrap and refrigerate for up to 3 days. If you need to store it longer, freeze the wrapped dough for up to 3 months. To reheat, thaw in the refrigerator overnight and roll out as needed. If you've baked a pie, keep it covered at room temperature for 1-2 days or refrigerate for up to a week.
Nutrition & Diet Analysis (per serving)
Each serving of Mabel'S Pie Crust contains roughly 838 calories, with 1g protein, 34g carbohydrates, and 75g fat. Note that it is relatively high in sodium, at 1789mg 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 make this pie crust in advance?
Yes, you can prepare the dough in advance. Wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator overnight before using for best results.
What can I use instead of vinegar?
If you want to replace the vinegar, you can use lemon juice or even apple cider vinegar as a substitute. The acid helps to tenderize the dough, ensuring a flaky crust.
Why is my pie crust tough?
A tough pie crust often results from overworking the dough. Be sure to mix only until the ingredients are combined and avoid excessive handling. Keeping your ingredients cold also helps prevent toughness.
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).