My Mother'S Pie Crust
A flaky, buttery pie crust that pairs perfectly with sweet or savory fillings, ideal for homemade pies and tarts suited for family gatherings or special occasions.
Ingredients
Instructions
- Mix shortening with boiling water, then add the milk, salt, and baking powder.
- Gradually mix in the flour to form the crust dough.
- Roll out the dough to fit the size of the pie needed.
Tips & Substitutions
For a flakier crust, ensure your shortening is cold before mixing. If you don't have shortening, you can substitute with an equal amount of butter or margarine, though this may alter the flavor slightly. Additionally, for a sweeter pie crust, consider adding a tablespoon of sugar to the flour mixture. This crust is versatile and works great with both savory and sweet fillings, including pies like Strawberry Millionaire Pie.
Serving Suggestions
This pie crust serves as a perfect base for both sweet and savory pies. Serve it with a delicious filling like fresh fruit or custard for dessert, or use it for a savory quiche filled with vegetables. It pairs beautifully with sides like Children'S Green Beans, making it a versatile addition to your meal. Consider dusting the finished pie with powdered sugar for an elegant touch.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap or place it in an airtight container and refrigerate for up to three days. If you need to store it longer, freeze the crust for up to three months. When ready to use, thaw it in the refrigerator overnight and roll it out as needed. Reheat any baked pie in a preheated oven at 350°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of My Mother'S Pie Crust contains roughly 472 calories, with 2g protein, 16g carbohydrates, and 45g fat. It is an excellent source of calcium (21% of the Daily Value). Note that it is relatively high in sodium, at 723mg per serving (31% 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 the pie crust ahead of time?
Yes, you can prepare the pie crust dough ahead of time. Wrap it tightly in plastic wrap and refrigerate for up to three days or freeze for up to three months. Thaw it in the refrigerator before rolling it out. This is especially helpful when planning for events or holidays.
What should I do if my dough is too dry?
If your dough feels too dry, add a teaspoon of cold water at a time until it reaches the desired consistency. Be careful not to add too much at once, as this can make the dough tough. Proper mixing and moisture balance are key for achieving a good texture.
Can I use this crust recipe for a tart?
Absolutely! This pie crust is versatile enough to be used for tarts as well. Just roll it out to fit your tart pan, and remember to adjust the baking time based on the tart filling you choose. It works wonderfully with both sweet and savory tart recipes.
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).