Pioneer Pie Crust For Cobblers
A flaky, buttery pie crust perfect for cobblers and double-crust pies, offering a tender yet sturdy base that complements sweet fruit fillings beautifully.
Ingredients
Instructions
- Put Crisco in a mixing bowl.
- Do not cream the Crisco.
- Add flour and salt and blend together, preferably using fingers.
- Add a small amount of ice water and mix.
- Keep adding ice water until the dough sticks together.
- Roll dough out on a floured board with a floured rolling pin.
- Do not handle the dough too much, as it makes the crust tough.
- See a separate page for cobbler pie fillings.
- Dough makes enough for a 2-crust pie or cobbler.
Tips & Substitutions
For a flakier crust, avoid overworking the dough; mix until just combined. If you run out of Crisco, you can substitute with an equal amount of unsalted butter or margarine. Adding a teaspoon of vinegar to the ice water can help create a tender crust. Use a pastry cutter for blending if preferred. If the dough is too crumbly, gradually add more ice water until it holds together.
Serving Suggestions
This pie crust is perfect for a variety of cobblers, especially when paired with seasonal fruits. Serve warm with a scoop of vanilla ice cream for a delightful dessert. It also makes a great base for savory pies, complementing hearty fillings. Consider serving it alongside Sister's Pea Salad for a refreshing side dish.
Storage & Reheating
Store any leftover pie crust in an airtight container in the refrigerator for up to 3 days. If you have unbaked crust, you can freeze it for up to 3 months. To reheat a baked pie, cover it with foil and warm it in a preheated oven at 350°F until heated through, about 20-30 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pioneer Pie Crust For Cobblers contains roughly 273 calories, with 8g protein, 57g carbohydrates, and 1g fat. It is a good source of iron (19% of the Daily Value) and protein (16% of the Daily Value). Note that it is relatively high in sodium, at 487mg per serving (21% 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 all-purpose flour, but it may result in a denser crust. To maintain flakiness, consider using a blend of both flours or adding a tablespoon of vital wheat gluten to help mimic the texture of all-purpose flour.
What can I do if my dough is too sticky?
If your dough is too sticky, sprinkle a bit more flour onto your work surface and your rolling pin while rolling it out. Alternatively, you can refrigerate the dough for 15-30 minutes to firm it up, making it easier to handle without adding too much additional flour.
Is it necessary to chill the dough before rolling it out?
Chilling the dough is not mandatory but highly recommended. Refrigerating the dough for at least 30 minutes allows the fats to solidify, which helps create a flakier crust. It also makes the dough easier to roll and shape without sticking.
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).