Pie Crust To Freeze
A versatile homemade pie crust recipe that can be prepared in advance, frozen, and baked later, perfect for sweet or savory pies with flaky, tender texture.
Ingredients
Instructions
- Cut the Crisco into the flour until the mixture resembles coarse crumbs.
- In a cup, mix the egg and vinegar together.
- Finish filling the mixture with water as needed to form the dough.
- Combine the egg and vinegar mixture with the flour and Crisco mixture.
- Divide the dough into 5 portions to make five crusts.
- Wrap each crust and freeze until ready to use.
Tips & Substitutions
For a flakier crust, be sure not to overwork the dough after adding the liquid. If you don't have vinegar, lemon juice can serve as a substitute. You can also experiment with half butter and half Crisco for a richer flavor. To ensure you get five equal portions, weigh the dough or use a scale to divide it evenly.
Serving Suggestions
These pie crusts are perfect for any sweet or savory filling, from classic pumpkin pie to a rich chicken pot pie. Serve your pie alongside a refreshing salad, such as Red Potato And Egg Salad, or with a scoop of ice cream if you opt for a dessert pie. This crust pairs beautifully with Lemon Fantastic for a citrusy finish.
Storage & Reheating
Wrap each individual crust tightly in plastic wrap or aluminum foil to prevent freezer burn. Store them in an airtight container if possible. When ready to use, thaw the crusts in the refrigerator overnight or at room temperature for a couple of hours before baking. Pre-bake if your recipe calls for it.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Crust To Freeze contains roughly 627 calories, with 8g protein, 125g carbohydrates, and 6g fat. It is an excellent source of iron (22% of the Daily Value) and calcium (22% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1720mg per serving (75% 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 plain flour?
Yes, all-purpose flour works well for pie crust. It provides a good structure and texture. Just be sure to measure accurately and consider adding a little extra fat if the dough seems too dry.
How long can I freeze the pie crusts?
You can freeze the pie crusts for up to 3 months. Just ensure they are well-wrapped to maintain quality. For best results, label the containers with the date so you can keep track of their freshness.
What should I do if the dough is too crumbly?
If your dough is too crumbly, add a little more cold water, one tablespoon at a time, until it holds together. Be careful not to overmix, as this can lead to a tough crust.
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).