Pie Shells
Crisp and flaky pie shells perfect for sweet or savory fillings, suited for homemade pies and tarts, offering a buttery texture with a tender crumb.
Ingredients
Instructions
- Blend flour, shortening, and salt until mixture resembles coarse crumbs.
- Add egg, water, and vinegar to the mixture. Mix well to form a dough.
- Divide the dough into three equal portions.
- Roll each portion on a floured board or pastry sheet to desired thickness.
- Use to line pie plates or as top crusts for pies.
Tips & Substitutions
For a flakier crust, make sure your shortening is very cold. You can substitute half of the shortening with butter for added flavor. If you don't have vinegar, lemon juice works as a great alternative. Avoid overworking the dough to keep it tender. If you're short on time, consider using store-bought pie crusts instead for a quick solution.
Serving Suggestions
These pie shells can be filled with a variety of sweet or savory fillings. For dessert, consider pairing them with a rich Snicker Bar Pie or a fresh fruit filling. They also work well for savory dishes, making a perfect base for quiches or pot pies. Serve with a side of American recipes like a fresh salad to balance the richness.
Storage & Reheating
Store any unused pie shells in an airtight container in the refrigerator for up to three days. If you want to keep them longer, freeze them wrapped tightly in plastic wrap and then in aluminum foil for up to three months. When ready to use, thaw in the refrigerator overnight before baking.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Shells contains roughly 1281 calories, with 18g protein, 212g carbohydrates, and 42g fat. It is an excellent source of calcium (43% of the Daily Value), protein (37% of the Daily Value), and iron (30% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2613mg per serving (114% 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 three days, or freeze it for up to three months. Just remember to thaw it in the refrigerator before rolling it out.
What should I do if my dough is too crumbly?
If your dough feels too crumbly, it may need more moisture. Gradually add a teaspoon of cold water and mix until it holds together. Be careful not to add too much, as this can make the crust tough.
How do I prevent the crust from shrinking while baking?
To prevent shrinking, make sure to chill the pie crust for at least 30 minutes before baking. Additionally, use pie weights when blind baking to keep the crust in place. This helps maintain its shape during the baking process.
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).