Pie Crust(Great Grandma Gums)
A classic flaky pie crust made with simple ingredients, perfect for sweet or savory pies. Easy to prepare and yields a tender, buttery crust for any baking occasion.
Ingredients
Instructions
- Mix the flour, shortening, and cold water together until the dough comes together.
- Shape the dough into a ball, then roll out to fit your pie dish.
- Bake as directed in your pie recipe or fill with desired fillings.
Tips & Substitutions
For a flakier crust, ensure your shortening is cold before mixing. If you prefer a healthier option, you can substitute half of the shortening with unsalted butter. When rolling out, use a lightly floured surface to prevent sticking. Chill the dough for 30 minutes for optimal texture. This crust works wonderfully with sweet fillings like those in Granny'S Peanut Brittle or savory options like Rindfleisch-Eintopf(Beef Stew).
Serving Suggestions
This pie crust is perfect for both sweet and savory pies. Serve it with a dollop of whipped cream or a scoop of ice cream for dessert pies. For savory options, consider pairing it with a fresh salad or a side of roasted vegetables. It pairs beautifully with the rich flavors of Frosted Zucchini Squares for a delightful meal experience.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap and refrigerate for up to 3 days. If you want to keep it longer, freeze it in an airtight container for up to 3 months. When ready to use, thaw it in the refrigerator overnight before rolling out. If you have a baked crust left, cover it and store it at room temperature for a day or two.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Crust(Great Grandma Gums) contains roughly 1296 calories, with 7g protein, 49g carbohydrates, and 121g fat. It is a good source of iron (16% of the Daily Value) and protein (14% 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 cake flour for this pie crust?
Yes, all-purpose flour is a great substitute for cake flour in this recipe. It will provide a sturdier texture, making it suitable for both sweet and savory pies. Just remember that all-purpose flour can create a slightly denser crust, so it's best to handle the dough gently to maintain flakiness.
What can I do if my pie crust is too crumbly?
If your pie crust is too crumbly, it may need a bit more moisture. Try adding a tablespoon of cold water at a time until the dough holds together. Alternatively, ensure you're not overworking the dough, as this can lead to a dry texture. Chilling the dough before rolling it out can also help improve its consistency.
How can I make this pie crust vegan?
To make this pie crust vegan, substitute the shortening with a plant-based butter or coconut oil. Ensure that the brand you choose is dairy-free. The process remains the same, and you'll still achieve a deliciously flaky crust suitable for any vegan pie filling you desire.
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).