Mother'S Pie Crust(Enough For 1 Crust)
A classic homemade pie crust base with flaky, tender texture, perfect for sweet or savory fillings, ideal for beginner bakers and comforting homemade desserts.
Ingredients
Instructions
- Preheat oven to 425°F (220°C).
- In a mixing bowl, combine 1 cup flour and a pinch of salt.
- Cut in 2 tablespoons of Crisco until mixture resembles coarse crumbs.
- Add 3 tablespoons of water gradually, mixing until dough forms a ball.
- Roll out dough on a floured surface to fit your pie dish.
- Place the crust in the pie dish and trim edges.
- Bake in the preheated oven for 10 minutes or until lightly golden.
Tips & Substitutions
For a flakier crust, ensure your Crisco is very cold before cutting it into the flour. If you don't have Crisco, unsalted butter can be a suitable substitute, though it may alter the flavor slightly. You can also add a teaspoon of sugar for a touch of sweetness, making it perfect for dessert pies. Be careful not to overwork the dough to maintain its tenderness.
Serving Suggestions
This pie crust pairs beautifully with savory fillings like Mrs. Dukes' Ground Beef And Vegetable Stew or sweet fillings like fresh fruit or custard. Serve your pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert experience. It's versatile for both sweet and savory pies, making it a staple in any kitchen.
Storage & Reheating
Store any leftover pie crust in an airtight container or wrap it tightly in plastic wrap. It can be kept in the refrigerator for up to 3 days or frozen for up to a month. To reheat, simply place it in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Pie Crust(Enough For 1 Crust) contains roughly 874 calories, with 25g protein, 183g carbohydrates, and 2g fat. It is an excellent source of iron (62% of the Daily Value), protein (50% of the Daily Value), and dietary fiber (23% 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 crust ahead of time?
Yes, you can prepare the pie crust ahead of time. Once formed, wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to a month. When ready to use, simply thaw in the refrigerator before rolling it out.
What can I do if my dough is too crumbly?
If your dough is too crumbly, it may need a bit more water. Add water, one teaspoon at a time, and mix gently until the dough holds together. Be careful not to overwork it, as this can lead to a tougher crust.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but be aware that it will result in a denser crust. You might need to adjust the amount of water slightly, as whole wheat flour absorbs more liquid.
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).