Pie Crust Dough
A versatile homemade pie crust dough that yields flaky, tender crusts perfect for sweet or savory pies, suitable for bakers of all skill levels seeking classic flavor.
Ingredients
Instructions
- Combine salt and flour in a mixing bowl.
- Cut in Crisco with a pastry blender until the mixture is fairly coarse.
- Sprinkle with water, a tablespoon at a time, tossing with a fork.
- Work dough into a firm ball.
- Roll into the desired shape on a lightly floured surface.
- Place in a pie plate; fill as desired.
- Bake as needed.
Tips & Substitutions
For a flakier crust, ensure your Crisco is very cold before cutting it into the flour mixture. If you're out of Crisco, you can substitute with unsalted butter or a vegan alternative. When adding water, do so gradually to avoid a sticky dough. Resting the dough in the fridge for 30 minutes before rolling can also improve texture.
Serving Suggestions
This pie crust pairs beautifully with a variety of fillings, from sweet to savory. Consider filling it with a seasonal fruit filling or using it for a savory quiche. Serve your pie with a scoop of ice cream or a dollop of whipped cream for a delightful finishing touch. Explore more American recipes to complement your meal.
Storage & Reheating
Store any leftover pie crust dough wrapped tightly in plastic wrap in the refrigerator for up to 3 days. If you want to store it longer, freeze the dough for up to 2 months. To reheat, simply thaw it in the fridge overnight before rolling it out for your next pie.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Crust Dough contains roughly 874 calories, with 25g protein, 183g carbohydrates, and 2g fat. It is an excellent source of iron (62% of the Daily Value), protein (50% of the Daily Value), and dietary fiber (23% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 regular flour for this pie crust?
Yes, all-purpose flour works well for this pie crust recipe. It will create a tender and flaky texture, perfect for both sweet and savory pies. Just be sure to measure the flour accurately for the best results.
What should I do if my pie crust shrinks while baking?
If your pie crust shrinks, it may be due to overworking the dough or not resting it long enough. To prevent this, make sure to handle the dough gently and refrigerate it for at least 30 minutes before baking. Using pie weights can also help keep the crust in place while baking.
How can I make this pie crust recipe vegan?
To make this pie crust vegan, substitute the Crisco with a vegan butter or coconut oil. Ensure that the water you add is also at room temperature. This will allow you to maintain the same flaky texture while keeping the recipe entirely plant-based.
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).