Pie Crust Ii
A classic flaky pie crust perfect for sweet or savory fillings, offering a tender texture and rich flavor that complements a variety of baked dishes.
Ingredients
Instructions
- Cut the Crisco into the flour and salt until the mixture resembles coarse crumbs.
- Slowly add cold water until the mixture forms a cohesive ball.
- Divide the dough into 2 to 3 portions and roll each into a crust.
- Use as desired for pies or tarts.
Tips & Substitutions
For a flakier crust, ensure the Crisco is very cold when cutting it into the flour. You can substitute half of the Crisco with unsalted butter for added flavor. If you don't have cold water, ice water is an excellent alternative. When rolling the dough, keep your surface lightly floured to prevent sticking. This crust is versatile and can be used for both sweet and savory pies.
Serving Suggestions
This pie crust is perfect for your favorite pie fillings, whether sweet or savory. It pairs beautifully with Candied Pickles for a contrasting flavor. Consider using it for a classic apple pie or a rich quiche. Serve it warm with a scoop of ice cream or a dollop of whipped cream for dessert, or with a salad on the side for a savory meal.
Storage & Reheating
If you have leftover pie crust, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. You can also freeze the unbaked crust for up to 3 months. When ready to use, thaw it in the refrigerator overnight and let it sit at room temperature for about 15 minutes before rolling out. This ensures it remains pliable.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Crust Ii contains roughly 144 calories, with 5g protein, 30g carbohydrates, and 1g fat. It is an excellent source of dietary fiber (23% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 974mg per serving (42% 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 all-purpose flour, but it may result in a denser crust. To lighten it, consider using half whole wheat and half all-purpose flour. This maintains some of the nutritional benefits while keeping the texture more like traditional pie crust.
How do I know when the crust is perfectly baked?
A perfectly baked pie crust should be golden brown and firm to the touch. You can check for doneness by gently lifting the edge to see if it has a light golden hue. If using a filling, ensure it is fully cooked according to the recipe's instructions, as this can impact the crust's baking time.
Can I make this crust ahead of time?
Absolutely! You can prepare the crust ahead of time and refrigerate it for up to 3 days or freeze it for up to 3 months. If frozen, thaw in the refrigerator and let it rest at room temperature before rolling it out. This is a great time-saver when planning for events or busy baking days.
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).