Standard Pie Crust
A classic flaky pie crust perfect for sweet or savory pies, offering a tender, buttery texture that complements a variety of fillings and suits both beginner and experienced bakers.
Ingredients
Instructions
- Combine flour and salt in a large mixing bowl.
- Cut in shortening (do not use hands) until mixture resembles coarse meal.
- Sprinkle water evenly over the surface.
- Stir with a fork until all dry particles are moistened.
- Shape into a ball; divide into 2 parts.
- Roll each part into a 12-inch circle.
- Fit into a 9-inch pie plate and crimp edges.
Tips & Substitutions
For a flakier crust, make sure your shortening is very cold and handle the dough as little as possible. If you don't have shortening, you can substitute with an equal amount of butter or a vegan alternative for a rich flavor. If the dough is too dry, add an extra teaspoon of cold water at a time until it holds together.
Serving Suggestions
This pie crust serves as an excellent base for both sweet and savory pies. Consider filling it with fresh fruit for a classic dessert, or use it for savory quiches. It pairs beautifully with David Stanley's Famous Pudding Cake for a delightful dessert combination. Serve with whipped cream or a scoop of vanilla ice cream for added indulgence.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap or place it in an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months. When ready to use, thaw in the refrigerator overnight and roll out as needed. Reheat any baked pie at 350°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Standard Pie Crust contains roughly 2171 calories, with 2g protein, 10g carbohydrates, and 240g 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 make this pie crust ahead of time?
Yes, you can prepare the pie crust ahead of time. After shaping it into a ball, wrap it in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator before rolling out when you're ready to use it.
What should I do if my crust shrinks while baking?
If your crust shrinks while baking, it may be due to overworking the dough or not allowing it to rest. Always chill the dough before rolling it out and avoid stretching it too much when fitting it into the pie plate. If shrinkage occurs, you can always patch it up with leftover dough.
Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used, but it will result in a denser crust. For best results, consider using half whole wheat and half all-purpose flour to maintain some flakiness while adding nutritional value. Adjust the water slightly, as whole wheat flour can absorb more 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).