Midge'S Pie Crust
A versatile homemade pie crust that yields flaky, tender layers perfect for sweet or savory pies, suitable for bakers of all skill levels seeking a classic touch.
Ingredients
Instructions
- Mix together flour, Crisco, and salt until crumbly.
- Mix water and flour to form a paste.
- Add the water-flour mixture to the crumbly mixture and combine.
- Roll out the dough to fit a 9-inch pie dish with two crusts.
Tips & Substitutions
For a flakier crust, make sure your Crisco is cold before mixing. If you prefer, substitute half of the flour with whole wheat for a nuttier flavor. You can also use butter instead of Crisco for a rich taste. If the dough is too crumbly, add a teaspoon of cold water at a time until it holds together. This pie crust pairs beautifully with Easy Waldorf Salad.
Serving Suggestions
This pie crust is perfect for both sweet and savory fillings. Serve it with your favorite fruit pie, like apple or berry, or use it for quiches. It also makes a great base for savory dishes like Unstuffed Cabbage Soup. Consider topping your pie with a scoop of vanilla ice cream for a delightful contrast.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap and refrigerate for up to 3 days. If you've baked the crust, keep it in an airtight container at room temperature for 2-3 days. For longer storage, freeze the unbaked crust for up to 3 months. To reheat, place it in a preheated oven at 350°F until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Midge'S Pie Crust contains roughly 874 calories, with 25g protein, 183g carbohydrates, and 2g fat. It is an excellent source of iron (62% of the Daily Value), protein (50% of the Daily Value), and dietary fiber (23% of the Daily Value). 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 all-purpose flour instead of regular flour?
Yes, all-purpose flour works perfectly in this recipe and will yield a nice texture for your pie crust. Just remember to measure accurately. If you're looking to make it gluten-free, try a gluten-free flour blend that is suitable for baking.
What if my dough is too sticky?
If the dough feels sticky, sprinkle a little more flour on your work surface and on the dough itself while rolling it out. This will help it come together better without compromising the texture. Just be careful not to overwork the dough.
Can I make this crust ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 3 days. Alternatively, you can freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap to prevent freezer burn.
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).