Real Good Pie Crust
A flaky, versatile pie crust made with simple ingredients, perfect for sweet or savory fillings, suitable for both beginner and experienced bakers seeking a tender, buttery crust.
Ingredients
Instructions
- Cut together with a pastry blender the shortening with the flour, with the salt added.
- Into a 1-cup measure, break the whole egg and beat.
- Add the vinegar, then mix.
- Finish filling the cup with ice water.
- Pour this mixture over the flour-shortening mixture.
- Stir together; form into a large ball.
Tips & Substitutions
For a flakier crust, ensure your shortening is very cold before cutting it into the flour mixture. If you don't have shortening, you can substitute it with an equal amount of butter or a blend of butter and vegetable oil. For added flavor, consider incorporating a teaspoon of sugar or herbs into the flour. This crust pairs beautifully with Jello Custard for dessert.
Serving Suggestions
This pie crust is versatile and can serve as a base for both sweet and savory pies. Try filling it with your favorite fruit filling or savory mixtures like quiche. For a delightful dessert, it pairs wonderfully with Mrs. Mckay'S Coffee Cake. Serve with fresh whipped cream or a scoop of ice cream for a classic touch.
Storage & Reheating
To store any leftover pie crust, wrap it tightly in plastic wrap or place it in an airtight container and refrigerate for up to 3 days. If you want to store it longer, freeze the wrapped crust for up to 2 months. When ready to use, thaw it overnight in the refrigerator before rolling it out.
Nutrition & Diet Analysis (per serving)
Each serving of Real Good Pie Crust contains roughly 937 calories, with 14g protein, 146g carbohydrates, and 26g fat. It is an excellent source of iron (43% of the Daily Value) and protein (28% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 567mg per serving (25% 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 pie crust in advance. Wrap it tightly and refrigerate for up to 3 days or freeze for up to 2 months. Just remember to thaw it in the fridge before using to maintain its texture.
What can I use instead of vinegar in the crust?
If you don't have vinegar, lemon juice can be a suitable substitute. It serves the same purpose of tenderizing the dough, giving you a similar result in the final crust. Use the same amount as the vinegar called for in the recipe.
Why is my pie crust tough?
A tough pie crust often results from overworking the dough. Handle the mixture gently and avoid excessive kneading. Additionally, make sure the shortening is well incorporated without completely blending it into the flour, as some larger pieces can create flakiness.
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).