Pie Shell Crust
A versatile flaky pie shell crust perfect for sweet and savory fillings, offering a buttery texture that complements various dishes and appeals to both novice and experienced bakers.
Ingredients
Instructions
- Mix the flour and shortening together with a fork until well blended.
- Add water one tablespoon at a time, approximately five tablespoons, until the mixture holds together.
- Divide the dough to make two crusts.
Tips & Substitutions
For a flakier crust, ensure your Crisco shortening is cold before mixing it with the flour. If you don’t have Crisco, you can substitute half the amount with butter for a richer flavor. When adding water, do it slowly to avoid an overly sticky dough. For additional flavor, consider mixing in a pinch of salt or sugar, depending on your pie filling.
Serving Suggestions
This pie shell crust is versatile and works well with a range of fillings. Serve it with a classic apple pie with crumb topping for a delightful dessert. For a savory option, fill it with quiche or a vegetable pot pie. Pair your pie with a scoop of vanilla ice cream or whipped cream for added indulgence.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to three days or frozen for up to three months. If frozen, allow it to thaw in the refrigerator overnight before using. Reheat any baked crusts briefly in a low oven to restore crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Shell Crust contains roughly 2558 calories, with 12g protein, 92g carbohydrates, and 241g fat. It is an excellent source of iron (31% of the Daily Value) and protein (25% of the Daily Value), and a good source of dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
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 pie crust ahead of time. After forming the dough, wrap it tightly in plastic wrap and refrigerate for up to three days or freeze for up to three months. Just remember to thaw it in the refrigerator before rolling it out.
What can I do if my dough is too crumbly?
If your dough is crumbly and not holding together, gradually add more cold water, one tablespoon at a time, until it binds. Be careful not to overmix, as this can make the crust tough. Aim for a dough that holds together without being sticky.
How do I prevent my pie crust from shrinking during baking?
To prevent shrinking, make sure to chill the dough before rolling it out and again after placing it in the pie dish. Blind baking the crust with weights can also help maintain its shape. Additionally, avoid stretching the dough when placing it in the pan.
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).