Momma'S Pie Crust
Momma's Pie Crust offers a flaky, buttery texture perfect for sweet or savory pies, suited for home bakers seeking a classic, tender crust with simple ingredients.
Ingredients
Instructions
- Sift flour and salt; cut in Crisco.
- Beat water, egg, and vinegar together.
- Stir the wet mixture into the flour mixture.
- Turn out onto a floured board.
- Roll the dough to fit the pan.
- Bake for 10 to 12 minutes in a 425°F oven.
Tips & Substitutions
For a flakier crust, ensure your Crisco is very cold before cutting it into the flour. If you're short on time, you can substitute half the Crisco with butter for added flavor. Experiment with adding a pinch of sugar for sweetness, especially if using the crust for desserts like Louise'S Pound Cake. Remember to handle the dough gently to avoid toughness.
Serving Suggestions
This pie crust is versatile and can be filled with sweet or savory fillings. Consider pairing it with a rich chocolate filling for a decadent dessert or a quiche mixture for a savory dish. It also pairs beautifully with dishes like Corn-Zucchini Bake, offering a delightful contrast in textures and flavors. Serve warm with a dollop of whipped cream or a side salad.
Storage & Reheating
If you have leftover pie crust, wrap it tightly in plastic wrap and store it in the refrigerator for up to three days or freeze it for up to three months. To reheat, let it thaw in the fridge overnight and then bake at 425°F for 5-7 minutes to restore its crispness before adding your filling.
Nutrition & Diet Analysis (per serving)
Each serving of Momma'S Pie Crust contains roughly 1569 calories, with 27g protein, 318g carbohydrates, and 23g fat. It is an excellent source of calcium (64% of the Daily Value), protein (55% of the Daily Value), and iron (45% of the Daily Value). Note that it is relatively high in sodium, at 2951mg per serving (128% 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 for this pie crust. It provides a good balance of structure and tenderness. Just remember to measure it correctly and avoid overworking the dough to keep it flaky.
What can I do if my dough is too sticky?
If your dough is too sticky, try adding a bit more flour, a tablespoon at a time, until it reaches a workable consistency. Make sure to dust your work surface and rolling pin with flour to prevent sticking while rolling out the dough.
Can I make this pie crust ahead of time?
Absolutely! You can prepare the pie crust in advance. Simply wrap it tightly in plastic wrap and refrigerate for up to three days or freeze for up to three months. This makes it convenient for last-minute baking or special occasions.
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).