Magic Pie Crust Dough
A versatile and flaky pie crust dough perfect for sweet and savory pies, combining rich margarine and shortening for a tender, buttery texture that complements various fillings.
Ingredients
Instructions
- Put all ingredients in a large mixing bowl.
- Seal the bowl and shake vigorously for 1 minute until well combined.
- Use as needed to line pie dishes and fill with desired fillings.
Tips & Substitutions
For a flakier pie crust, make sure your margarine and shortening are very cold before mixing. If you don't have margarine, butter can be used as a substitute, though it may alter the flavor slightly. You can also add a tablespoon of sugar to the dough for a sweet crust if desired. Remember to not overwork the dough as that can lead to a tough texture.
Serving Suggestions
This versatile pie crust pairs beautifully with any filling, from savory quiches to sweet fruit pies. Consider filling it with your favorite seasonal fruits for a delightful dessert. For a savory option, try a creamy vegetable filling. Serve alongside a scoop of vanilla ice cream or a dollop of whipped cream for dessert, or a fresh salad for a quiche.
Storage & Reheating
If you have leftover pie crust dough, wrap it tightly in plastic wrap and refrigerate for up to 3 days. For longer storage, freeze the dough in an airtight container for up to 3 months. When ready to use, thaw in the refrigerator overnight and bring to room temperature before rolling out. This helps maintain its texture and makes it easier to work with.
Nutrition & Diet Analysis (per serving)
Each serving of Magic Pie Crust Dough contains roughly 536 calories, with 9g protein, 71g carbohydrates, and 24g fat. It is an excellent source of calcium (42% of the Daily Value) and iron (29% of the Daily Value), and a good source of protein. 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser crust. To keep it light, consider using a blend of the two flours, such as 1 cup of all-purpose and 1 cup of whole wheat flour.
How can I prevent my pie crust from shrinking?
To prevent shrinking, make sure to chill the dough before rolling it out and avoid stretching it when placing it in the pie dish. Additionally, blind baking the crust for a few minutes can help set it before adding the filling.
What can I do if my dough is too crumbly?
If your dough is too crumbly, it may need more moisture. Add an additional tablespoon of cold water, one at a time, mixing gently until it holds together. Avoid adding too much at once to prevent the dough from becoming sticky.
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).