Pie Crust(Nine-Inch)
A flaky, buttery pie crust perfect for sweet or savory fillings, offering a tender texture and neutral flavor that complements a variety of pie types. Ideal for home bakers.
Ingredients
Instructions
- Preheat oven to 425°F.
- Combine flour and salt in a mixing bowl. Blend with a fork.
- Cut in Crisco until the mixture is fairly coarse.
- Sprinkle in water and toss with a fork until combined.
- Work dough into a ball and roll out in a circle.
- Place on a pie plate and bake.
Tips & Substitutions
For a flakier crust, ensure your Crisco is cold before cutting it into the flour mixture. If you prefer a healthier option, you can substitute half of the Crisco with unsalted butter. Additionally, chilling the dough for 30 minutes before rolling it out can help prevent shrinkage during baking. This pie crust works well for savory and sweet fillings alike, so consider using it for Gloria'S Crumb Apple Pie.
Serving Suggestions
This pie crust is perfect for both sweet and savory pies. Consider filling it with fresh fruits, custards, or even a savory mixture for a delicious quiche. It pairs beautifully with Microwave Strawberry-Rhubarb Jam if you're serving it as a dessert. Serve your pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat.
Storage & Reheating
If you have leftover pie crust, wrap it tightly in plastic wrap or store it in an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 3 months. To reheat, simply roll it out and bake according to your pie recipe instructions. If frozen, thaw in the refrigerator overnight before using.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Crust(Nine-Inch) contains roughly 291 calories, with 8g protein, 61g carbohydrates, and 1g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1746mg per serving (76% 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 a healthier option, but it may result in a denser crust. To maintain flakiness, consider using half whole wheat and half all-purpose flour.
What can I do if my dough is too sticky?
If your dough is too sticky, sprinkle a little extra flour while rolling it out. Alternatively, refrigerate the dough for 15-30 minutes to firm it up, making it easier to handle.
How can I prevent my pie crust from shrinking?
To minimize shrinkage, avoid stretching the dough when placing it in the pie plate. Additionally, chilling the dough for at least 30 minutes before baking, and using pie weights during blind baking can help maintain its shape.
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).