Shake-A-Pie-Crust
A quick and easy shake-based pie crust alternative, perfect for those seeking a flaky, homemade crust with minimal effort, suitable for sweet or savory pies.
Ingredients
Instructions
- Combine flour, Crisco, and salt in a Tupperware bowl with a lid.
- Shake until the mixture is well combined and resembles coarse crumbs.
- Add ice water to the mixture, shake again until the dough comes together.
- Roll out the dough to fit your pie dish and proceed with your filling.
Tips & Substitutions
For a flakier crust, ensure your Crisco is cold before mixing. If you need a substitute for Crisco, you can use butter or a vegan margarine for a richer flavor. Be careful not to overmix the dough; this can lead to a tough crust. If you want to add flavor, consider mixing in a teaspoon of sugar or spices like cinnamon for a sweet pie.
Serving Suggestions
This pie crust pairs beautifully with a variety of fillings, making it perfect for sweet or savory pies. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for sweet pies like Cran-Apple Cobbler. For savory dishes, consider a side of Refrigerator Slaw Dressing to complement the flavors.
Storage & Reheating
Store any leftover pie crust dough in an airtight container in the refrigerator for up to three days. You can also freeze it for up to three months. When ready to use, thaw in the refrigerator overnight and roll it out as needed. If baked, cover the pie with plastic wrap to keep it fresh for up to two days.
Nutrition & Diet Analysis (per serving)
Each serving of Shake-A-Pie-Crust contains roughly 437 calories, with 12g protein, 92g carbohydrates, and 1g 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. Note that it is relatively high in sodium, at 1747mg per serving (76% 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 in advance?
Yes, you can prepare the pie crust ahead of time. Wrap the formed dough tightly in plastic wrap and refrigerate for up to three days or freeze for several months. Just remember to let it thaw in the refrigerator overnight before rolling it out for your pie.
What should I do if my dough is too sticky?
If your dough is too sticky, you can sprinkle a little extra flour onto your working surface and on the dough itself. Gently knead in the flour until the dough reaches a manageable consistency. Avoid adding too much flour, as this can make the crust tough.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe, but it may result in a denser crust. For best results, consider using a mix of both flours or adding a little extra water to help with the dough's moisture.
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).