Pie Crust Anyone Can Make
A versatile and easy-to-make pie crust that uses simple ingredients, perfect for homemade pies and tarts, suitable for bakers of all skill levels.
Ingredients
Instructions
- Mix the flour, shortening, and salt together with a pastry blender, then add the beaten egg, vinegar, and cold water.
- Mix well together and let the dough rest for 10 minutes before rolling out.
- Refrigerate the dough for an additional 10 minutes if desired before using.
Tips & Substitutions
For a flakier crust, ensure your shortening is cold before mixing. If you’re out of shortening, you can substitute half of it with butter for added flavor, but keep in mind this may alter the texture slightly. Adding a pinch of sugar can also enhance the crust's sweetness, making it perfect for sweet pies. Don’t skip the resting step; it helps relax the gluten.
Serving Suggestions
This pie crust is perfect for savory or sweet fillings. Consider making a delicious fruit pie, like a Crockery Cherry Cobbler, or a classic quiche for a hearty meal. Serve with a scoop of vanilla ice cream for dessert. Pair it with a fresh salad or roasted vegetables for a balanced meal when using it in savory dishes.
Storage & Reheating
Store any leftover pie crust dough wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, freeze it for up to 3 months. To use frozen dough, thaw it in the refrigerator overnight before rolling it out. This ensures an even texture when baked.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Crust Anyone Can Make contains roughly 496 calories, with 7g protein, 97g carbohydrates, and 6g fat. It is a good source of calcium (19% of the Daily Value), iron (16% of the Daily Value), and protein (13% of the Daily Value). Note that it is relatively high in sodium, at 1997mg per serving (87% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour. This will give your crust a nuttier flavor and a denser texture. However, you may need to add a bit more water to achieve the right consistency, as whole wheat flour absorbs more moisture.
What can I do if my dough is too crumbly?
If your dough is too crumbly, it usually means it needs more moisture. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Make sure not to overmix, as this can make the crust tough. Letting it rest can also help it come together better.
Can I make this pie crust ahead of time?
Absolutely! You can prepare the dough ahead of time. After mixing, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days or freeze it for up to 3 months. Just remember to thaw it overnight in the refrigerator before rolling it out.
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).