Pie Crust Recipe(Makes Top And Bottom Crusts For A 9-Inch Pie)
A flaky, buttery pie crust perfect for both sweet and savory 9-inch pies. Made from simple ingredients, this versatile crust offers a tender texture and rich flavor that complements a variety of fillings. Ideal for home bakers seeking a classic, easy-to-make pastry base for their favorite pie recipes.
Ingredients
Instructions
- Mix all ingredients together with a pastry blender in a shallow bowl.
- Work quickly; don't overmix.
- Dough should still be crumbly.
- Divide into 2 dough balls.
- Roll out for top and bottom crusts.
- For best results, roll on a pastry canvas sprinkled moderately with flour.
- A cloth sleeve on the rolling pin helps, too.
- Roll outward from the center of the dough ball; roll lightly in all directions.
- Overworking crust will make it tough instead of flaky.
Tips & Substitutions
For a perfectly flaky crust, ensure your margarine and shortening are cold before mixing. If you don’t have Crisco, you can substitute it with an equal amount of unsalted butter. To prevent sticking while rolling, lightly flour your surface and the rolling pin. Remember not to overwork the dough, or it may become tough instead of flaky.
Serving Suggestions
This pie crust is perfect for both sweet and savory pies. Serve it filled with fresh fruits or custards, or use it for quiches. For a refreshing side, consider pairing it with a Garden Citrus Salad to balance the richness of the pie. This crust also complements dishes like No Sugar Strawberry Pie beautifully.
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. For longer storage, freeze the dough in an airtight container for up to 3 months. Thaw in the refrigerator overnight before rolling out. To reheat a baked pie, warm it in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Crust Recipe(Makes Top And Bottom Crusts For A 9-Inch Pie) contains roughly 1375 calories, with 1g protein, 6g carbohydrates, and 152g fat. Note that it is relatively high in sodium, at 2006mg per serving (87% 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. This will add a nuttier flavor and a slightly denser texture. However, be aware that the pie crust may be less flaky than when using all-purpose flour.
How can I prevent my crust from shrinking while baking?
To prevent shrinking, chill the rolled-out crust in the refrigerator for at least 30 minutes before baking. This helps the fat solidify, reducing shrinkage during baking. Additionally, make sure not to stretch the dough while fitting it into the pie pan.
What can I do if my dough is too crumbly?
If your dough is too crumbly, you can add a little more cold water, one teaspoon at a time, until it comes together. Be careful not to add too much water, as this can lead to a tough crust. Mixing with a pastry blender helps maintain the right texture.
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).