Mixing Bowl Pie Dough
A versatile homemade pie crust with tender, flaky layers, perfect for sweet or savory fillings. Suitable for bakers of all skill levels seeking a classic pastry base.
Ingredients
Instructions
- Place flour and salt in a mixing bowl.
- Measure out a generous 2/3 cup of Crisco shortening.
- Add the shortening to the flour mixture and mix on low speed until it resembles thick putty.
- Continue mixing for 2 to 3 minutes, then 4 to 5 minutes until it forms into 2 or 3 large lumps.
- Add cold water one tablespoon at a time and mix well until a soft dough forms.
- If the dough seems too stiff or cracks while rolling, add more water one tablespoon at a time.
- Use as a tender, flaky crust for pies.
Tips & Substitutions
For a flakier crust, ensure your Crisco shortening is very cold before mixing. You can substitute butter or a plant-based shortening for a different flavor. If you find the dough too crumbly, adding an extra tablespoon of cold water can help. Remember to handle the dough minimally to prevent it from becoming tough. This pie dough pairs beautifully with Luby'S Spanish Slaw for a refreshing contrast.
Serving Suggestions
This pie dough is perfect for a variety of pies, both sweet and savory. Consider filling it with a classic apple filling or a rich chocolate ganache for dessert. For savory options, try a quiche or pot pie. Serve with a side of orange chiffon salad for a light, refreshing finish to your meal.
Storage & Reheating
If you have leftover pie dough, wrap it tightly in plastic wrap and refrigerate for up to 3 days. For longer storage, freeze the dough, wrapped well, for up to 2 months. When ready to use, thaw overnight in the refrigerator and allow it to come to room temperature before rolling out.
Nutrition & Diet Analysis (per serving)
Each serving of Mixing Bowl Pie Dough contains roughly 1088 calories, with 1g protein, 6g carbohydrates, and 120g fat. Note that it is relatively high in sodium, at 1745mg 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 use all-purpose flour instead of Gold Medal flour?
Yes, you can use any brand of all-purpose flour. Gold Medal flour is known for its consistent quality, but any all-purpose flour will yield a good result. Just make sure to measure accurately for the best outcome.
What can I do if my dough is too sticky?
If your dough is too sticky, sprinkle a little more flour onto your work surface and gently knead it in. Avoid adding too much flour, as this can make the crust tough. If the dough is still sticky, refrigerate it for about 30 minutes to help firm it up.
Is it necessary to chill the dough before rolling it out?
Chilling the dough for at least 30 minutes is recommended as it helps to relax the gluten and makes the dough easier to roll out. It also prevents the fat from melting, resulting in a flakier crust when baked.
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).