Pie Crust For 8 Or 9-Inch(2 Crust)
A flaky, versatile pie crust perfect for sweet or savory pies, offering a buttery texture that pairs well with various fillings, ideal for homemade desserts and classic pies.
Ingredients
Instructions
- Blend shortening, salt, and flour with a pastry blender in a medium-sized bowl.
- Mix until the mixture resembles coarse crumbs.
- Gradually sprinkle cold water, one tablespoon at a time, tossing lightly with a fork after each addition.
- Place the dough between waxed paper to roll out.
- For cream pies, prick the single crust with a fork and bake at 425°F for 15 to 20 minutes or until lightly browned.
Tips & Substitutions
For a flakier crust, ensure your shortening is very cold, and don't overwork the dough. If you prefer a richer taste, consider substituting half of the shortening with butter. To make the dough easier to handle, chill it for 30 minutes before rolling out. If you're in a hurry, ready-made crusts from the store can be a good alternative for quick desserts.
Serving Suggestions
This pie crust is perfect for a variety of fillings, from fruit pies to cream pies. Serve your finished pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. It also pairs beautifully with Special Cole Slaw for a delightful meal. Consider using this crust for quiches or savory pies as well.
Storage & Reheating
If you have leftover crust dough, wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months. To reheat a baked crust, place it in a preheated oven at 350°F for about 10 minutes to restore its crispness. For unbaked dough, thaw it in the fridge overnight before rolling it out.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Crust For 8 Or 9-Inch(2 Crust) contains roughly 72 calories, with 3g protein, 15g carbohydrates, and 1g fat. It is a good source of dietary fiber (12% of the Daily Value). Note that it is relatively high in sodium, at 1747mg 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for half of the all-purpose flour for a nuttier flavor and healthier option. However, this may make the crust denser, so you might need to adjust the water slightly to achieve the right consistency.
How can I prevent the crust from shrinking during baking?
To prevent shrinking, make sure to properly chill the dough before rolling it out. Additionally, you can avoid stretching the dough when placing it into the pie dish. Use pie weights or dried beans to hold the crust in place while it bakes.
What can I do if my dough is too crumbly?
If your dough is too crumbly and not holding together, try adding an extra tablespoon of cold water gradually until the dough comes together. Be careful not to add too much at once, as it can make the crust tough.
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).