Southern Pie Crust
A flaky, tender Southern pie crust made with simple ingredients like flour, Crisco or lard, and ice water. Perfect for sweet or savory pies, this crust offers a buttery, crisp texture that pairs beautifully with a variety of fillings, making it ideal for both beginners and seasoned bakers.
Ingredients
Instructions
- Blend the flour, salt, and shortening (Crisco or lard) with an electric mixer until well combined.
- Add ice water, 3 tablespoons at a time, blending after each addition until all water is incorporated and the mixture is smooth.
- Turn out the dough onto a floured pastry board or sheet.
- Roll out the dough to fit a 7-inch pie dish.
- Repeat the process to make a second crust if desired.
Tips & Substitutions
For a flakier crust, ensure your Crisco or lard is very cold before blending. You can substitute half of the shortening with butter for added flavor. If you prefer a whole grain option, use whole wheat flour instead of all-purpose. Remember to handle the dough minimally to avoid toughness.
Serving Suggestions
This pie crust is perfect for a variety of fillings, from savory quiches to sweet fruit pies. Pair it with a luscious Cherry Mix Up for a delightful dessert. Serve alongside a light salad like Carrot Pennies Salad for a complete meal, or enjoy it as a base for your favorite quiche.
Storage & Reheating
Store any leftover pie crust in an airtight container in the refrigerator for up to three days. You can also freeze the unbaked crust wrapped tightly in plastic wrap for up to two months. To reheat, bake at 350°F for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Pie Crust contains roughly 1956 calories, with 25g protein, 183g carbohydrates, and 122g fat. It is an excellent source of iron (62% of the Daily Value), protein (50% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of vitamin D. 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 butter instead of Crisco or lard?
Yes, you can substitute butter for Crisco or lard, but the crust may be less flaky. Use cold, unsalted butter and keep it chilled until you're ready to mix it into the flour. This will help achieve a tender crust.
How can I prevent my pie crust from shrinking?
To prevent shrinkage, make sure to chill the dough for at least 30 minutes before rolling it out. Additionally, avoid stretching the dough when fitting it into the pie dish, as this can cause it to shrink during baking.
Is it necessary to blind bake the crust?
Blind baking may be necessary if you're using a custard or cream filling that requires a fully cooked crust. Poking holes in the bottom and baking it at 375°F for 15-20 minutes can help prevent sogginess.
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).