Pie Crust I
A flaky, versatile pie crust perfect for sweet or savory fillings, combining tender texture with a delicate flavor that suits both beginner and experienced bakers alike.
Ingredients
Instructions
- Cut shortening into flour and salt until mixture resembles coarse crumbs.
- Mix vinegar into milk without stirring.
- Add the milk mixture to the flour mixture all at once.
- Combine quickly until dough comes together, adding a little more milk if necessary.
- Divide the dough into two equal parts, shape into disks, wrap, and refrigerate before rolling out.
Tips & Substitutions
For a flakier crust, ensure your shortening is cold and cut it quickly into the flour mixture. If you're out of shortening, you can substitute with an equal amount of unsalted butter. For extra flavor, consider adding a teaspoon of sugar to the flour mixture, especially if using for sweet pies. If the dough feels too dry, add a bit more milk gradually until it comes together.
Serving Suggestions
This pie crust is versatile and can be used for both sweet and savory dishes. Consider filling it with seasonal fruits for a delicious dessert, or use it as a base for a quiche or pot pie. It pairs beautifully with Eva'S Squash Casserole, making for a delightful meal combination.
Storage & Reheating
Wrap the uncooked pie crust disks tightly in plastic wrap and store them in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. To reheat a baked crust, place it in a preheated oven at 350°F for about 10 minutes, until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Crust I contains roughly 2349 calories, with 3g protein, 41g carbohydrates, and 244g fat. It is a good source of iron (17% of the Daily Value) and calcium (14% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. Just be aware that this may alter the texture slightly, making it denser.
What can I do if my dough is too crumbly?
If your dough is too crumbly and won't hold together, gradually add more milk, one teaspoon at a time, until the dough reaches the desired consistency. Be careful not to overwork the dough, as this can make it tough.
How can I prevent the crust from shrinking during baking?
To prevent shrinking, make sure to chill the dough for at least 30 minutes before rolling it out. Additionally, avoid stretching the dough when placing it in the pie dish, as this can lead to shrinkage during baking.
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).