Pie Crust - Always Ready Mixture
A versatile and flaky pie crust mixture that is easy to prepare and perfect for sweet or savory pies, appealing to both novice and experienced bakers alike.
Ingredients
Instructions
- Mix flour, Crisco, and salt well with a pastry cutter and refrigerate.
- Dip out by cupful as needed for your pie.
- Add 3 tablespoons ice water to one heaping cupful of the crust mixture and mix until combined.
Tips & Substitutions
For a flakier crust, ensure your Crisco is cold before mixing. If you run out of Crisco, you can substitute with unsalted butter in a 1:1 ratio, though it may alter the texture slightly. If you want to make the dough even more flavorful, consider adding a teaspoon of sugar. This recipe is versatile, perfect for both savory and sweet pies, including those featured in American recipes.
Serving Suggestions
This pie crust pairs wonderfully with a variety of fillings, from sweet fruit pies to savory quiches. Serve your pie with a scoop of vanilla ice cream or a dollop of whipped cream for dessert, or enjoy it alongside a hearty salad when making a quiche. For inspiration, try filling it with a mix from Easy Waldorf Stew or indulge in a sweet treat like Raspberry Carousel.
Storage & Reheating
Store the pie crust mixture in an airtight container in the refrigerator for up to two weeks. For longer storage, you can freeze it for up to three months. When ready to use, thaw it in the refrigerator overnight before adding water and mixing. Avoid refreezing after thawing to maintain the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Crust - Always Ready Mixture contains roughly 1820 calories, with 52g protein, 382g carbohydrates, and 5g fat. It is an excellent source of iron (129% of the Daily Value), protein (103% of the Daily Value), and dietary fiber (48% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1463mg 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 pastry flour?
Yes, all-purpose flour works well for this pie crust. While pastry flour may yield a slightly more tender crust, all-purpose flour will still create a delicious, flaky result. Just be sure not to overwork the dough, as this can lead to toughness.
How do I know when the pie crust is done baking?
The pie crust is done when it is golden brown and crisp. If you’re blind baking it, keep an eye on the edges, as they tend to brown faster. If you notice them darkening too quickly, cover the edges with foil to prevent burning.
Can I make the crust ahead of time?
Absolutely! You can prepare the mixture and store it in the refrigerator for up to two weeks or freeze it for up to three months. Just remember to thaw it before using, and add cold water as instructed when you're ready to roll out the dough.
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).