Mom'S Pie Dough
Mom's Pie Dough offers a classic, flaky crust perfect for sweet or savory pies. Its rich flavor from shortening and a hint of vinegar ensures a tender, crisp texture. Ideal for family gatherings or special occasions, this versatile dough is a foundational recipe for homemade pies.
Ingredients
Instructions
- Blend together flour, salt, and shortening until well blended.
- Add vinegar to the beaten egg and ice water.
- Add the vinegar mixture to the dough.
- Blend everything together well.
Tips & Substitutions
For a flakier crust, ensure your shortening is cold and handle the dough as little as possible. If you need a dairy-free option, you can substitute shortening with coconut oil. If you don't have vinegar, lemon juice can work as a substitute to add that necessary acidity. Remember to chill your dough before rolling it out for best results.
Serving Suggestions
This pie dough is perfect for both sweet and savory pies. Fill it with your favorite fillings like fresh fruits or custards for desserts, or use it for savory options like quiches. It pairs beautifully with Fresh Apple Cake(Girl Scouts) for a complete meal. Consider serving it alongside a scoop of ice cream or a dollop of whipped cream for added indulgence.
Storage & Reheating
Store any leftover pie dough wrapped tightly in plastic wrap in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. When ready to use, thaw in the refrigerator overnight before rolling out. If you've already baked a pie, refrigerate it covered for up to 3 days and reheat in a low oven to maintain crust texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Pie Dough contains roughly 1448 calories, with 14g protein, 159g carbohydrates, and 87g fat. It is an excellent source of calcium (32% of the Daily Value), protein (27% of the Daily Value), and iron (23% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1960mg per serving (85% 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 for this pie dough?
Yes, all-purpose flour works great for this recipe and provides the necessary structure for your pie crust. Just be sure to measure carefully for the best results.
What can I do if my dough is too crumbly?
If your dough is too crumbly, it may need a bit more moisture. Add a teaspoon of ice water at a time until the dough holds together without being sticky. Be cautious not to overwork it.
How do I prevent my pie crust from shrinking during baking?
To prevent shrinking, make sure to chill your dough before baking, and avoid stretching it when fitting it into the pie pan. Also, using pie weights or dried beans can help maintain its shape while baking.
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).