Pie Crust By Mixer
A versatile homemade pie crust with flaky texture and buttery flavor, perfect for sweet or savory pies, suitable for both beginner and experienced bakers.
Ingredients
Instructions
- In a small mixing bowl, mix together the flour and salt.
- Add the shortening to the flour mixture.
- Beat with an electric mixer on low speed until the pieces are the size of small peas, about 15 seconds.
- Add the cold water and beat on low just until moistened, about 10 to 15 seconds.
- Form the dough into 2 balls.
- Roll out the dough to fit the pie pan.
Tips & Substitutions
For a flakier pie crust, ensure your shortening is very cold before mixing. You can substitute half of the shortening with butter for a richer flavor. If you prefer a whole grain option, use whole wheat flour instead of all-purpose flour. Avoid overmixing after adding water; just mix until the dough holds together. This pie crust is versatile and works well with both sweet and savory fillings.
Serving Suggestions
This pie crust is perfect for any pie filling, from classic apple to rich chocolate. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It pairs beautifully with Best-Ever Bread And Butters for a delightful meal. Consider using it for savory dishes like quiches or pot pies for a versatile dining experience.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap and refrigerate for up to three days. You can also freeze the dough for up to three months. When ready to use, thaw in the refrigerator overnight, then roll it out as needed. If pre-baked, cover with foil or plastic wrap and store in the fridge; reheat in the oven at 350°F until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Crust By Mixer contains roughly 953 calories, with 1g protein, 5g carbohydrates, and 105g fat. Note that it is relatively high in sodium, at 1745mg 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 use a different type of fat instead of shortening?
Yes, you can substitute half of the shortening with butter for a richer flavor. Alternatively, you can use coconut oil or lard if you're looking for a different fat source. Just keep in mind that each fat will slightly alter the texture and flavor of the crust.
How do I know when the pie crust is done baking?
The pie crust is done when it turns a light golden brown color. If you're blind-baking, look for a slight firmness when touched. If you're adding filling, ensure the crust edges are golden to prevent sogginess. Baking times vary depending on the recipe, so check early!
Can I make this pie crust ahead of time?
Absolutely! You can prepare the pie crust ahead of time and store it in the refrigerator for up to three days or freeze it for up to three months. Just make sure to wrap it tightly in plastic wrap to prevent drying out. When you’re ready to use it, thaw it in the fridge overnight.
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).