Pie Crust(Makes Two Pie Crusts)
Light, flaky pie crust with a subtle buttery tang, perfect for savory pies or sweet tarts. Quick to prepare and ideal for both beginners and seasoned bakers.
Ingredients
Instructions
- Sour the milk by adding 1 tsp. lemon juice and set aside.
- Using a pastry blender, mix the flour, Crisco, and pinch of salt until the mixture resembles coarse crumbs.
- Add the sour milk to the dry mixture and blend until the dough comes together in a proper consistency.
Tips & Substitutions
For a flakier crust, use chilled Crisco and work quickly to avoid warming the dough. If you don’t have sour milk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes. Additionally, consider adding a teaspoon of sugar to the flour mixture for a slight sweetness that complements fruit fillings in recipes like No Crust Fruit Pie.
Serving Suggestions
This versatile pie crust pairs beautifully with a variety of fillings, from fruit to custard. Serve it with a scoop of vanilla ice cream or whipped cream for added indulgence. For a unique twist, fill it with Vanilla Cream Pudding With Fruit for a delightful dessert that showcases seasonal flavors.
Storage & Reheating
Unbaked pie crusts can be wrapped in plastic wrap and stored in the refrigerator for up to 3 days or frozen for up to 3 months. If baked, cover the cooled pie with foil or plastic wrap and store in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through for best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Crust(Makes Two Pie Crusts) contains roughly 884 calories, with 25g protein, 185g carbohydrates, and 3g fat. It is an excellent source of iron (63% of the Daily Value), protein (50% of the Daily Value), and dietary fiber (23% 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 butter instead of Crisco?
Yes, you can substitute butter for Crisco, but keep in mind that butter will create a different flavor and texture. For the best results, use cold, unsalted butter and cut it into the flour until the mixture resembles coarse crumbs. This will yield a rich, flavorful crust.
How do I prevent my pie crust from shrinking?
To prevent shrinking, ensure that the dough is not overworked and is properly chilled before baking. Allowing the dough to rest in the refrigerator for at least 30 minutes before rolling it out can also help maintain its shape. Using pie weights while blind baking can further prevent shrinkage.
What is the best way to roll out the dough?
To roll out the dough evenly, start with a well-floured surface and a floured rolling pin. Roll from the center outward, rotating the dough occasionally to maintain a round shape. If the dough sticks, add more flour as needed. Aim for a thickness of about 1/8 inch for optimal 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).