Mom'S Flakey Pie Crust
A classic flaky pie crust that yields a tender, buttery base perfect for sweet or savory pies. Its flaky texture and rich flavor make it ideal for homemade favorites, suiting bakers of all skill levels who appreciate a versatile and reliable pastry crust for any occasion.
Ingredients
Instructions
- Cut shortening into flour until crumbly.
- Whip egg, vinegar, and water together.
- Stir the egg mixture into the flour mixture.
- Knead the dough together, then divide into 4 balls.
- Cover and let rest for 5 minutes.
- Roll out on a floured surface to the needed size for the pie plate.
Tips & Substitutions
For a flakier crust, ensure your butter Crisco is very cold before mixing with flour. You can substitute half of the butter Crisco with unsalted butter for added flavor. If you don't have white vinegar, apple cider vinegar works well too. Remember not to overwork the dough to maintain its tenderness.
Serving Suggestions
This flaky pie crust is perfect for both sweet and savory pies. Serve it as a base for fruit pies, such as apple or cherry, or use it for savory dishes like quiches. Pair it with whipped cream or a scoop of ice cream for desserts, or enjoy it alongside a fresh salad for savory options.
Storage & Reheating
If you have leftover pie crust, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3 days or freeze it for up to 3 months. To reheat, allow it to come to room temperature before rolling out or baking.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Flakey Pie Crust contains roughly 1063 calories, with 18g protein, 208g carbohydrates, and 19g fat. It is an excellent source of calcium (43% of the Daily Value), protein (36% of the Daily Value), and iron (29% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2421mg per serving (105% 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 can be used in this recipe without affecting the texture significantly. It will yield a tender, flaky crust suitable for any pie. Just remember to measure it accurately for the best results.
What can I do if my dough is too sticky?
If your dough is too sticky, sprinkle a little extra flour on your work surface and on the dough itself while rolling it out. If it's still too sticky, refrigerate the dough for another 15-20 minutes to help it firm up.
How do I prevent my crust from shrinking during baking?
To prevent shrinking, make sure to chill the dough before rolling it out and allow it to rest after shaping it into the pie plate. Use pie weights or dried beans when blind baking to help hold the 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).