Mrs. Era Ray'S Pie Shells
Sweet and flaky pie shells perfect for custards, fruit fillings, or savory pies, suitable for home bakers seeking a versatile and easy-to-make pastry base.
Ingredients
Instructions
- Cut the flour, Crisco, and salt together until crumbly.
- Mix ice water, vinegar, and beaten egg together.
- Add the liquid mixture to the flour mixture and mix well.
- Roll out the dough and use as desired.
- Keep in refrigerator for several weeks.
Tips & Substitutions
For a flakier pie crust, ensure your Crisco is cold and work the ingredients quickly to avoid warming the fat. If you don't have vinegar, lemon juice can be a good substitute to help with tenderness. Consider using half whole wheat flour for a nuttier flavor or adding a pinch of sugar for sweetness. This crust works well for both savory and sweet pies.
Serving Suggestions
This pie shell can be used for a variety of fillings, both sweet and savory. Consider filling it with Colleen Mundt'S Friendship Pie for a delightful dessert or use it for a classic quiche. Serve with a side salad or roasted vegetables for a complete meal. It can also be paired with whipped cream or ice cream for sweet pies.
Storage & Reheating
Store any unused pie dough wrapped tightly in plastic wrap and then placed in an airtight container in the refrigerator for up to several weeks. If you want to keep it for longer, consider freezing the dough for up to three months. Thaw it in the refrigerator overnight before rolling it out.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Era Ray'S Pie Shells contains roughly 409 calories, with 5g protein, 81g carbohydrates, and 4g fat. It is a good source of calcium (15% of the Daily Value), iron (14% of the Daily Value), and potassium (11% of the Daily Value). Note that it is relatively high in sodium, at 1955mg 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 butter instead of Crisco in this recipe?
Yes, you can substitute butter for Crisco, but keep in mind that it may not create as flaky a texture. Use cold unsalted butter, and cut it into the flour until crumbly. The flavor will be richer, which works well for sweet fillings.
How do I know when the pie shell is fully baked?
The pie shell is fully baked when it turns golden brown and feels firm to the touch. If you're pre-baking it for a custard filling, check for a light tan color and a dry surface to ensure it won't become soggy.
Can I make this dough ahead of time?
Absolutely! You can prepare the dough ahead of time and store it in the refrigerator for up to several weeks or freeze it for longer storage. Just make sure to let it sit at room temperature for a few minutes before rolling it out to ensure it’s easier to work with.
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).