Pie Crusts
A flaky, buttery pie crust perfect for sweet or savory fillings. Its tender texture and crisp bite make it a versatile choice for homemade pies. Suitable for both beginner and experienced bakers, this crust provides a classic base that elevates any pie experience.
Ingredients
Instructions
- Mix flour, salt, and Crisco until the mixture is fine and resembles meal.
- Add water, beaten egg, and vinegar to the mixture.
- Combine until the dough comes together and is workable.
- Divide the dough into three portions to make three pie crusts.
Tips & Substitutions
For a flakier crust, make sure your Crisco is cold before mixing. If you prefer, you can substitute half of the Crisco with butter for added flavor. If you don’t have vinegar, lemon juice can work as a substitute. Be careful not to overwork the dough; it should just come together for the best texture.
Serving Suggestions
This pie crust is perfect for both sweet and savory pies. It pairs beautifully with Fried Venison Backstrap for a hearty meal or can be used for classic fruit pies. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for dessert pies, or fill with your favorite savory fillings for a comforting dinner.
Storage & Reheating
Store any leftover pie crusts wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days. You can also freeze the dough for up to 3 months. When ready to use, thaw in the refrigerator overnight and let it sit at room temperature for about 15 minutes before rolling out.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Crusts contains roughly 1193 calories, with 20g protein, 241g carbohydrates, and 16g fat. It is an excellent source of calcium (45% of the Daily Value), protein (41% of the Daily Value), and iron (38% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2636mg per serving (115% 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 make this pie crust ahead of time?
Yes, you can prepare the dough in advance. Wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months. Just remember to bring it back to room temperature before rolling it out for best results.
What can I do if my dough is too crumbly?
If your dough is crumbly, it may need a bit more moisture. Try adding a teaspoon of cold water at a time until it holds together. Be cautious not to add too much at once; you want the dough to be moist but not sticky.
How do I prevent my pie crust from shrinking while baking?
To prevent shrinking, chill the crust for at least 30 minutes before baking. Additionally, using pie weights or dried beans can help keep the crust in place while it bakes. Make sure to poke holes in the bottom to allow steam to escape.
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).