One Crust Pie
A versatile classic, this one crust pie offers a flaky, tender base perfect for sweet or savory fillings. Its buttery flavor and crisp texture make it ideal for homemade pies, tarts, or quiches. Suitable for beginner bakers and experienced cooks alike, it provides a solid foundation for various delicious creations.
Ingredients
Instructions
- Mix together the flour and salt.
- Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs.
- Sprinkle the ice water over the mixture.
- Gather the dough together and press firmly into a ball.
- Roll out into a circle larger than the pie pan all around.
Tips & Substitutions
To achieve a flaky crust, ensure your shortening is cold and handle the dough minimally. If you don't have shortening, you can substitute with unsalted butter or margarine for a richer flavor. Adding a teaspoon of sugar can enhance the taste if you're making a sweet pie. Avoid overworking the dough to prevent toughness.
Serving Suggestions
This crust is perfect for both sweet and savory fillings. Serve your pie with a scoop of ice cream or a dollop of whipped cream for desserts, or pair it with a fresh Toss Salad for savory options. Consider experimenting with different fillings to explore various flavors and textures.
Storage & Reheating
Wrap any leftover pie dough tightly in plastic wrap and refrigerate for up to three days. If you want to store it longer, freeze the dough for up to three months. To reheat a baked pie, place it in a preheated oven at 350°F for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of One Crust Pie contains roughly 533 calories, with 0g protein, 0g carbohydrates, and 60g 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 crust ahead of time?
Yes, you can prepare the crust in advance. Wrap it tightly in plastic wrap and refrigerate for up to three days or freeze it for up to three months. Just remember to let it thaw in the refrigerator before rolling it out.
What if my dough is too crumbly?
If your dough is crumbly, try adding a little more ice water, one tablespoon at a time, until it comes together. Be careful not to add too much at once, as it can make the dough tough.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the crust may be denser and have a nuttier flavor. Consider using a mix of whole wheat and all-purpose flour for a lighter texture while still benefiting from whole grains.
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).