Sis' Pie Crust
A versatile and flaky pie crust base perfect for sweet and savory fillings, suited for bakers seeking a tender, buttery crust with a homemade touch.
Ingredients
Instructions
- Mix flour, shortening, and salt together well with a pastry cutter.
- Add ice water and mix thoroughly to make dough.
- Divide dough in half.
- Roll on a floured surface to desired size.
Tips & Substitutions
For a flakier crust, ensure your shortening is cold and work quickly to avoid warming the dough. If you don't have shortening, you can substitute with butter or a vegan alternative for a different flavor. Adding a teaspoon of vinegar to the ice water can also help improve the crust's texture. This pie crust pairs beautifully with Jello Poke Cake.
Serving Suggestions
This versatile pie crust is perfect for both sweet and savory pies. Consider filling it with your favorite fruit filling for a classic dessert or a quiche for a savory dish. It also pairs well with a refreshing Setting Sun Summer Cooler for a delightful meal.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap and keep it in the refrigerator for up to three days. You can also freeze the dough for up to three months. When ready to use, thaw in the refrigerator overnight, then roll out as needed.
Nutrition & Diet Analysis (per serving)
Each serving of Sis' Pie Crust contains roughly 1225 calories, with 5g protein, 34g carbohydrates, and 120g fat. It is a good source of iron (12% of the Daily Value). Note that it is relatively high in sodium, at 1745mg 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 ahead of time?
Yes, you can prepare the dough ahead of time. After mixing, wrap it tightly in plastic wrap and store it in the refrigerator for up to three days or freeze it for up to three months. Thaw before rolling out.
What can I do if my dough is too crumbly?
If your dough is too crumbly, try adding an extra tablespoon of ice water gradually until it comes together. Be careful not to add too much, as this can make the crust tough.
Is it necessary to pre-bake the crust?
Pre-baking the crust is recommended for custard or cream pies to avoid a soggy bottom. If using a filling that bakes quickly, you can fill it directly without pre-baking.
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).