Nebraska Pie Crust(3 Double Crusts)
Nebraska Pie Crust yields flaky, tender double crusts perfect for fruit pies or savory fillings. Its rich flavor from Crisco and vinegar creates a perfectly balanced base that holds fillings well. Suitable for both sweet and savory pies, this crust offers a homemade touch that enhances any pie experience.
Ingredients
Instructions
- Cut Crisco into flour, salt, and sugar. Mix well.
- In a separate bowl, combine water, egg, and vinegar. Mix well.
- Add the wet mixture to the dry ingredients and mix thoroughly.
- Cover tightly and refrigerate until chilled, or freeze if desired.
- Roll each crust on a floured board before using.
Tips & Substitutions
For a flakier crust, ensure the Crisco is cold when cutting it into the flour mixture. If you're out of Crisco, unsalted butter can be used as a substitute, though it may alter the texture slightly. Additionally, using ice water instead of regular water can enhance the flakiness. If you want to add a bit of flavor, consider incorporating a teaspoon of vanilla extract into the wet mixture.
Serving Suggestions
This Nebraska Pie Crust pairs beautifully with sweet and savory fillings alike, making it versatile for pies ranging from apple to pumpkin. Serve your pie with a scoop of vanilla ice cream or freshly whipped cream for an indulgent treat. Consider offering sides like Buttermilk Dinner Rolls for a complete meal experience.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap and refrigerate for up to a week. For longer storage, freeze it in an airtight container for up to three months. When ready to use, thaw the crust in the refrigerator overnight. If baked, cover it with foil and reheat in a low oven until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Nebraska Pie Crust(3 Double Crusts) contains roughly 1381 calories, with 28g protein, 282g carbohydrates, and 16g fat. It is an excellent source of protein (55% of the Daily Value), iron (54% of the Daily Value), and calcium (44% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 2133mg per serving (93% 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 pie crust ahead of time?
Yes, you can prepare the pie crust ahead of time. After mixing, simply wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to three months. Thaw in the refrigerator before rolling out and using.
Why is my pie crust tough?
A tough pie crust can result from overworking the dough or using warm ingredients. Make sure to mix just until combined, and keep the Crisco and water cold. Additionally, use a light hand when rolling it out to prevent gluten development that could lead to toughness.
What types of pies can I use this crust for?
This versatile Nebraska Pie Crust is perfect for both sweet and savory pies. Use it for classic desserts like pecan or cherry pie, or try it with savory fillings such as quiche or chicken pot pie. It works well for any pie recipe you love!
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).