My Pie Shell
A flaky, homemade pie shell perfect for sweet or savory fillings, offering a tender texture and rich flavor that suits both casual and special occasions.
Ingredients
Instructions
- Blend flour and Crisco; add cold water to desired consistency.
- Roll the dough as thin as you can and prick the pie shell all over well.
- Bake about 10 to 12 minutes, then cool completely.
Tips & Substitutions
For a flakier crust, ensure that your Crisco is very cold before mixing it with the flour. If you want to substitute, you can use butter instead of Crisco for a richer flavor. Be careful not to overwork the dough; mix just until combined. If you're short on time, you can chill the dough in the freezer for 10-15 minutes instead of the refrigerator.
Serving Suggestions
This pie shell is versatile and can be filled with various sweet or savory fillings. It pairs beautifully with a rich fruit filling or a creamy custard. For a meal, consider serving it alongside a fresh salad or a warm dish like Belle Falls Vegetable Casserole to balance the meal. You can also top it with a scoop of ice cream for dessert.
Storage & Reheating
Store any leftover pie shell in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, wrap it tightly in plastic wrap and then in aluminum foil; it can last up to 2 months. To reheat, place the shell in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of My Pie Shell contains roughly 115 calories, with 4g protein, 24g carbohydrates, and 1g fat.
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 pie crust in advance. Once made, wrap it in plastic wrap and refrigerate for up to 3 days or freeze for up to 2 months. Just remember to let it thaw in the refrigerator before rolling it out.
What can I use instead of Crisco?
You can substitute Crisco with an equal amount of unsalted butter or coconut oil for a more natural flavor. Keep in mind that using butter will give a different texture to the crust, making it slightly less flaky but richer in taste.
How do I know when the pie shell is done baking?
The pie shell is done when it turns a light golden brown color. Check it around the 10-minute mark and keep an eye on it to prevent over-baking. If the edges start to brown too quickly, you can cover them with strips of foil.
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).