Patable Pie Crust
A versatile homemade pie crust with tender, flaky texture, perfect for sweet or savory fillings, suitable for both novice and experienced bakers looking for a quick base.
Ingredients
Instructions
- Spray a 9-inch glass pie plate with nonstick coating; set aside.
- Combine flour, Crisco oil, and salt in a mixing bowl.
- Add water and stir to form a ball of dough.
- Place dough in the prepared pan and use fingers to pat onto the bottom and sides.
- Flute the edges of the crust.
- Prick the bottom and sides with a fork.
- Bake for 10 to 12 minutes at 350°F.
Tips & Substitutions
For a flakier crust, ensure your Crisco oil is cold before mixing. If you want to reduce fat, you can substitute half of the oil with unsweetened applesauce. Adding a teaspoon of sugar can enhance the flavor, especially if you're making a sweet pie. If the dough is too sticky, sprinkle a little extra flour while patting it into the pan.
Serving Suggestions
This pie crust is versatile and can be filled with sweet or savory fillings. It pairs beautifully with Brandy Apple Crisp for a delightful dessert. For a savory option, consider filling it with quiche or a vegetable potpie. Serve with a side of Lemon-Dill Steamed Carrots for a refreshing contrast.
Storage & Reheating
If you have leftover pie crust, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. For longer storage, freeze the unbaked crust for up to 2 months. To reheat, bake it at 350°F for about 10 minutes before adding your filling to ensure it stays crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Patable Pie Crust contains roughly 273 calories, with 8g protein, 57g carbohydrates, and 1g fat. It is a good source of iron (19% of the Daily Value) and protein (16% 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 regular butter instead of Crisco oil?
Yes, you can substitute Crisco oil with an equal amount of melted butter for a richer flavor. Just be aware that the texture may be slightly different, but it will still work well in this pie crust.
What should I do if my dough is too crumbly?
If your dough is too crumbly and won’t hold together, try adding a bit more water, one teaspoon at a time, until it reaches the right consistency. Make sure to mix gently to avoid overworking the dough, which can lead to a tough crust.
Can I make this crust ahead of time?
Absolutely! You can prepare the crust in advance and store it in the refrigerator for up to 3 days or freeze it for 2 months. Just remember to let it come to room temperature before rolling it out if frozen.
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).