Old-Fashioned Pie Crust
A classic flaky pie crust with a tender crumb, perfect for sweet or savory pies, suitable for home bakers seeking a versatile and traditional pastry base.
Ingredients
Instructions
- Sift flour and salt together.
- With a pastry blender, cut the shortening into the flour until it resembles coarse crumbs.
- Add water, egg, and vinegar to the mixture and combine to form a dough.
- Chill the dough before rolling out and using in your pie recipe.
Tips & Substitutions
For a flakier crust, ensure your shortening is very cold before mixing. If you prefer a richer flavor, consider substituting half of the shortening with butter. When adding water, do so gradually to avoid overworking the dough, which can lead to toughness. Remember to chill the dough for at least 30 minutes to relax the gluten for a tender crust. This pie crust is perfect for any pie, including a delicious apple pie.
Serving Suggestions
This old-fashioned pie crust serves as a delightful base for both sweet and savory pies. Pair it with a classic fruit filling or a creamy custard for dessert. For a savory option, fill it with a rich quiche or pot pie mixture. It also pairs beautifully with a scoop of vanilla ice cream on top of a fruit pie. Browse more American recipes to complement your meal.
Storage & Reheating
Store any leftover pie crust dough tightly wrapped in plastic wrap in the refrigerator for up to a week. If you want to keep it longer, freeze it for up to three months. When ready to use, thaw in the refrigerator overnight before rolling out. If you have a baked pie, cover it with foil and refrigerate; it can last about 3-4 days. Reheat in a preheated oven at 350°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Pie Crust contains roughly 905 calories, with 14g protein, 163g carbohydrates, and 23g fat. It is an excellent source of calcium (32% of the Daily Value), protein (28% of the Daily Value), and iron (24% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1481mg per serving (64% 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 all-purpose flour instead of regular flour?
Yes, all-purpose flour is suitable for this recipe. It will create a slightly different texture, but the crust should still turn out well. Just be mindful to measure it accurately and avoid overworking the dough to keep it tender.
Is there a substitute for shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. Keep in mind that butter will give the crust a richer flavor, while coconut oil will impart a slight coconut taste. Both will yield a delicious crust.
How do I prevent my pie crust from getting soggy?
To prevent a soggy bottom, consider blind baking your crust before adding the filling. This involves pre-baking the crust with pie weights until lightly golden. Additionally, using a fruit filling with less moisture can help maintain the crust's integrity, ensuring it stays crisp.
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).