Marina'S Pie Crust
Marina's Pie Crust offers a flaky, tender base perfect for sweet or savory pies. Made with simple ingredients like flour, shortening, and a touch of vinegar, it provides a buttery flavor and crisp texture that suits both novice and experienced bakers aiming for a homemade touch.
Ingredients
Instructions
- Cut with a pastry blender the flour, shortening, and salt until the mixture resembles coarse crumbs.
- Add the beaten egg mixture with vinegar and cold water to the flour mixture.
- Mix with a fork until the dough begins to hold together.
- Divide and roll out the dough lightly; use enough for 2 full (double crust) pies and 1 single crust pie.
Tips & Substitutions
For a flakier crust, ensure your shortening is very cold before mixing. If you don't have shortening, you can substitute with an equal amount of unsalted butter or coconut oil. Adding a tablespoon of vinegar to the egg mixture helps keep the dough tender. If the dough is too crumbly, a little cold water can help it come together more easily.
Serving Suggestions
This pie crust is perfect for both sweet and savory dishes. Consider filling it with seasonal fruits for a delightful dessert or using it for a rich quiche. It pairs beautifully with a scoop of ice cream or a drizzle of cream for dessert, making it a versatile choice for any meal, including a slice of Cinnamon Pudding Cake.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap and place it in the refrigerator for up to 3 days. For longer storage, you can freeze the wrapped dough for up to 3 months. When ready to use, thaw in the refrigerator overnight and roll out as needed.
Nutrition & Diet Analysis (per serving)
Each serving of Marina'S Pie Crust contains roughly 1865 calories, with 8g protein, 57g carbohydrates, and 181g fat. It is a good source of iron (19% of the Daily Value) and protein (16% of the Daily Value). Note that it is relatively high in sodium, at 1746mg per serving (76% 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 crust ahead of time?
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 3 days or freeze it for up to 3 months. Just make sure to wrap it well to avoid freezer burn. When you’re ready to use it, let it thaw in the refrigerator overnight.
What can I do if my dough is too dry?
If your dough is too dry and crumbly, add cold water a tablespoon at a time until it holds together. Be careful not to overmix, as this can lead to a tough crust. The goal is for the dough to be just moist enough to hold together when pressed.
How can I prevent my pie crust from shrinking?
To prevent shrinking, make sure to chill your dough before rolling it out, and avoid stretching the dough when placing it in the pie pan. Also, consider lining the crust with parchment paper and using pie weights during baking to help maintain its shape.
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).