Pie Dough(Making Pies Is A Good Way To Get Your Hands On Some Dough.)
A versatile pie dough perfect for sweet or savory pies, offering a flaky, tender crust that pairs well with various fillings and suits both novice and experienced bakers.
Ingredients
Instructions
- In a large bowl, mix flour and salt.
- Add shortening to the flour mixture and combine until crumbly.
- Pour in iced water and mix well with your hands until the dough begins to come together.
- Separate the dough into two equal balls.
- Lay each ball on a floured surface and roll out to desired thickness.
- Turn the rolled dough over to ensure even thickness.
Tips & Substitutions
For a flakier crust, ensure your shortening is very cold before mixing. If you don't have shortening, you can substitute with unsalted butter, but keep in mind it may change the texture slightly. Adding a teaspoon of vinegar to the iced water can also enhance the dough's tenderness. Remember, handling the dough minimally is key to achieving the perfect pie crust.
Serving Suggestions
This pie dough is versatile and can be used for sweet or savory pies. Serve your pie with a dollop of whipped cream or a scoop of vanilla ice cream for dessert pies. For savory options, pair with a crisp French Green Lentil Salad to balance the richness. Explore different fillings to make each pie unique.
Storage & Reheating
To store leftover pie dough, wrap it tightly in plastic wrap and refrigerate for up to three days. For longer storage, freeze it in an airtight container for up to three months. When ready to use, thaw it in the refrigerator overnight and let it sit at room temperature for about 15-20 minutes before rolling out.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Dough(Making Pies Is A Good Way To Get Your Hands On Some Dough.) contains roughly 1007 calories, with 0g protein, 1g carbohydrates, and 113g fat. 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 use whole wheat flour to make the dough healthier, but it may result in a denser texture. It's recommended to use a mix of all-purpose and whole wheat flour for the best results, maintaining some lightness while adding nutrition.
What if my dough is too crumbly?
If your dough is too crumbly and not holding together, try adding a little more iced water, one tablespoon at a time. Ensure that you mix it just enough to combine without overworking the dough, which can lead to a tough crust.
How do I prevent my pie crust from shrinking while baking?
To prevent shrinking, make sure to chill your pie crust in the refrigerator for at least 30 minutes before baking. Additionally, using pie weights or dried beans during blind baking can help keep the crust in place and 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).