Pastry For A Cream Pie
A versatile flaky pastry crust perfect for cream pies, offering a tender texture with a hint of sweetness, ideal for impressing guests or everyday desserts.
Ingredients
Instructions
- Put all ingredients in a pie pan.
- Mix with a fork until the mixture forms into a ball.
- Pat out the dough by hand, working it up the sides of the pan. Prick the crust with a fork.
- Bake at 350° to 375° until golden brown.
Tips & Substitutions
For a flakier crust, consider chilling the Crisco oil before mixing. If you're out of milk, water or a dairy substitute can work well in this recipe. Always prick the crust to prevent bubbling during baking. This crust is versatile and can be used for various cream pies, including those inspired by classic American recipes.
Serving Suggestions
This pastry pairs beautifully with rich fillings like chocolate or vanilla cream. Serve it with a dollop of whipped cream on top for added indulgence. For a delightful twist, try pairing it with a glass of Max'S Merry Christmas Nog during the holiday season or alongside a refreshing fruit salad.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap and refrigerate for up to 3 days. If you have baked crust leftovers, keep them in an airtight container at room temperature. Reheat in the oven at 350°F for about 10 minutes to bring back its crispiness before filling.
Nutrition & Diet Analysis (per serving)
Each serving of Pastry For A Cream Pie contains roughly 97 calories, with 2g protein, 24g carbohydrates, and 1g fat. It is an excellent source of vitamin C (37% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1760mg per serving (77% 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 butter instead of Crisco oil?
Yes, you can substitute butter for Crisco oil, but it will alter the texture slightly, making it more tender. Just use the same amount of butter, but keep in mind that you'll need to chill it to maintain the dough's structure while mixing.
How do I know when the crust is done baking?
The crust is done when it turns a golden brown color and looks firm to the touch. If the edges brown too quickly, cover them with foil to prevent burning while the center continues to bake.
Can I freeze the pie crust?
Yes, you can freeze the unbaked crust. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to 2 months. Thaw it in the fridge overnight before baking.
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).