Nancy'S New Pie Crust
A flaky, buttery pie crust perfect for sweet or savory fillings, suited for home bakers seeking a tender, crisp crust with rich flavor.
Ingredients
Instructions
- Sift the flour, sugar, and salt together in a bowl.
- Work in the butter and vegetable shortening by hand until the mixture resembles coarse crumbs.
- Add ice water gradually, mixing with a fork until the dough comes together.
- Chill the dough for at least 30 minutes.
- Roll out the dough on a floured surface to fit your pie dish.
- Bake at 375°F until golden and cooked through.
Tips & Substitutions
For a flakier texture, ensure your butter and shortening are very cold before mixing. If you run out of vegetable shortening, you can substitute with more butter. If the dough feels too dry, add an extra tablespoon of ice water. This pie crust recipe is versatile and can be used for both sweet and savory pies, such as a classic apple pie or even a quiche.
Serving Suggestions
This pie crust pairs beautifully with a variety of fillings, from fruit to custard. Serve your pie with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. For a savory option, fill it with quiche ingredients and serve alongside a fresh salad. Explore more American recipes to complement your meal.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap and keep it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. To reheat, simply thaw in the fridge overnight and then roll it out again before baking. For a quick dessert, fill with fresh fruit for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Nancy'S New Pie Crust contains roughly 1349 calories, with 7g protein, 58g carbohydrates, and 125g fat. It is an excellent source of vitamin A (95% of the Daily Value), vitamin C (61% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 512mg per serving (22% 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 whole wheat flour instead of unbleached flour?
Yes, you can substitute whole wheat flour for unbleached flour, but the texture will be denser. You may need to adjust the amount of liquid slightly, as whole wheat flour absorbs more moisture. Consider adding a tablespoon or two more of ice water to achieve the right consistency.
How do I know when the pie crust is done baking?
The pie crust is done baking when it turns a light golden brown color and feels firm to the touch. If you're pre-baking it for a custard pie, ensure the edges are golden and the base is set, which usually takes about 15-20 minutes at 375°F.
Can I make this pie crust ahead of time?
Absolutely! You can prepare the pie crust a day in advance and keep it wrapped in the refrigerator. For longer storage, freeze it in a flattened disk wrapped in plastic. When you're ready to use it, just thaw it in the fridge overnight before rolling it out.
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).