Plain Pie Crust
A versatile and flaky pie crust perfect for sweet and savory pies, offering a buttery texture that pairs well with various fillings and suits both beginner and experienced bakers.
Ingredients
Instructions
- Mix together flour and salt.
- Add shortening and cut into flour with a fork or pastry blender until mixture resembles coarse crumbs.
- Add water and mix gently with a fork in a stirring motion until the dough begins to come together.
- Gather the pastry into a ball and place in a pie tin.
- Using your fingers, spread the pastry along the bottom and sides of the pie tin, shaping a high fluted edge.
- Prick the baked shell deeply with a fork on sides and bottom if baking blind.
- Bake in a preheated 450°F oven for 12 to 15 minutes or until golden brown.
Tips & Substitutions
For a flakier crust, ensure your shortening is cold before mixing. You can substitute half the shortening with butter for added flavor. If you prefer a whole wheat crust, use whole wheat flour but expect a denser texture. Make sure not to overwork the dough; it should be mixed just until combined to avoid toughness.
Serving Suggestions
This plain pie crust serves as a versatile base for both sweet and savory pies. Consider filling it with fresh fruits or custard for a dessert, or use it for savory options like quiches. It pairs wonderfully with a side of Garden Patch Salad for a balanced meal.
Storage & Reheating
If you have leftover pie crust, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. For longer storage, freeze the unbaked crust for up to 3 months. To reheat, bake at 400°F for about 10 minutes to restore its crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Plain Pie Crust contains roughly 2838 calories, with 0g protein, 2g carbohydrates, and 320g fat. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 margarine instead of shortening?
Yes, margarine can be used as a substitute for shortening in this recipe. However, it may alter the flavor and texture slightly, making the crust a bit softer. For best results, use a stick margarine and ensure it is cold when mixing.
What can I do if my dough is too crumbly?
If your dough is too crumbly, it likely needs more moisture. Gradually add a teaspoon of cold water at a time until the dough holds together but is not sticky. Be careful to mix gently to avoid toughening the crust.
How can I blind bake this crust?
To blind bake, preheat your oven and prepare the crust in the pie tin. Prick the bottom and sides with a fork, then line it with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes until lightly golden, then remove weights and parchment to cool.
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).