Mother'S Best Ever Pie Crust
A flaky, buttery pie crust that pairs perfectly with sweet or savory fillings, ideal for both beginner and experienced bakers seeking a versatile pastry base.
Ingredients
Instructions
- Cream the Crisco, milk, and boiling water until all liquid is gone, using either hand or electric mixer, being careful not to spill.
- Add sifted all-purpose flour and salt to the mixture, then combine well with hands.
- Divide the dough into 2 equal pieces. Use waxed paper to roll out each piece, then transfer to pie pans, removing the top layer of waxed paper.
- Flip the dough so the sticky side rests in your palm.
- Fit the dough into your pie pan, then gently remove the remaining waxed paper.
- Roll edges and crimp or press with fork tines to finish.
Tips & Substitutions
For a flakier texture, ensure your Crisco is cold before mixing. If you prefer a butter flavor, consider substituting half the Crisco with unsalted butter. When rolling out the dough, use flour on your surface to prevent sticking. You can also chill the dough for about 30 minutes before rolling for easier handling.
Serving Suggestions
This pie crust pairs beautifully with a variety of fillings, from sweet to savory. Consider using it for a classic apple pie or a rich chocolate pie, such as Dorothy Burrows Chocolate Pie(Microwave). Serve your pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert.
Storage & Reheating
Store any leftover pie crust dough wrapped tightly in plastic wrap in the refrigerator for up to 3 days. If you need to store it longer, freeze it for up to 3 months. To reheat, allow thawing in the refrigerator overnight and then roll out as needed for your next pie.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Best Ever Pie Crust contains roughly 153 calories, with 3g protein, 28g carbohydrates, and 3g fat. It is a good source of iron (12% of the Daily Value) and calcium (10% 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 make this pie crust ahead of time?
Yes, you can prepare the dough in advance. Wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months. Just remember to let it thaw in the refrigerator before rolling it out for your pie.
What can I do if my pie crust is too crumbly?
If your dough is dry and crumbly, it may need more moisture. Try adding a teaspoon of cold water at a time until it holds together better. Ensure not to overwork the dough, as this can lead to a tough crust.
How do I prevent my pie crust from shrinking while baking?
To prevent shrinking, it's important to let the crust rest after rolling it out. Chill the pie shell in the refrigerator for at least 30 minutes before baking. Additionally, using pie weights can help maintain its shape during 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).