Pie Crust (2 Pies)
A versatile flaky pie crust perfect for sweet and savory pies, offering a tender texture and rich flavor that appeals to bakers of all skill levels.
Ingredients
Instructions
- Sift together salt and flour; cut in shortening.
- Stir in water, a little at a time, until flour is moistened.
- Form the dough into a soft ball without kneading.
- Do not knead; squeeze into balls.
- Handle better if chilled before rolling out.
Tips & Substitutions
For a flakier crust, use chilled Crisco and keep your water icy cold. If you don't have Crisco, unsalted butter can be a great substitute, though it may alter the texture slightly. Remember not to overwork the dough; it should be gently mixed to maintain tenderness. Consider adding a teaspoon of vinegar to the water for added flavor and to help with texture.
Serving Suggestions
This pie crust is perfect for both sweet and savory fillings. It pairs beautifully with a rich pumpkin pie or a savory quiche. Serve your pie warm with a scoop of vanilla ice cream or whipped cream for dessert. For a hearty meal, consider filling it with the savory goodness of Texas Chili With Beans.
Storage & Reheating
Store any leftover pie crust dough tightly wrapped in plastic wrap and refrigerate for up to 3 days. If you want to keep it longer, freeze it for up to 3 months. When ready to use, thaw in the refrigerator overnight and let it sit at room temperature for a few minutes before rolling out to ensure it's workable.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Crust (2 Pies) contains roughly 46 calories, with 1g protein, 10g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 1744mg per serving (76% 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?
Absolutely! You can prepare the dough in advance and store it in the refrigerator for up to 3 days. Alternatively, you can freeze it for longer storage. Just make sure to wrap it tightly to prevent freezer burn.
What if my dough is too dry?
If your dough feels too dry and crumbly, gradually add more water, a tablespoon at a time, until it comes together. Be careful not to add too much at once, as this can lead to a tough crust.
How do I prevent my crust from shrinking while baking?
To minimize shrinking, make sure to chill your dough before rolling it out and after placing it in the pie pan. Additionally, avoid stretching the dough when fitting it into the pan, and use pie weights if blind 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).