Swedish Pie Dough
Swedish Pie Dough offers a flaky, tender crust with a rich flavor, perfect for sweet or savory pies. Its versatile nature makes it ideal for both novice and experienced bakers.
Ingredients
Instructions
- With a blender or pastry cutter, mix lard, flour, sugar, and salt until crumbly.
- Add the slightly beaten egg and milk to the mixture.
- Mix well until a smooth dough forms.
- Use immediately or reroll for additional pies; can be frozen or stored in the refrigerator for up to 2 weeks.
Tips & Substitutions
For a flakier texture, ensure your lard is cold before mixing. If lard isn't available, you can substitute with unsalted butter or a vegetable shortening. Adding a tablespoon of vinegar can also enhance flavor and tenderness. If the dough feels too dry, a tablespoon of cold water can help achieve the right consistency.
Serving Suggestions
This pie dough is perfect for both sweet and savory pies. Consider using it for a classic apple pie or a rich quiche. It pairs beautifully with a Butter Frosting for dessert pies. Serve your pie with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Storage & Reheating
Store any unused dough wrapped tightly in plastic wrap or in an airtight container. It can be kept in the refrigerator for up to 2 weeks or frozen for longer storage. When ready to use, thaw it in the refrigerator overnight before rolling out. Avoid refreezing thawed dough for best quality.
Nutrition & Diet Analysis (per serving)
Each serving of Swedish Pie Dough contains roughly 2056 calories, with 35g protein, 418g carbohydrates, and 32g fat. It is an excellent source of calcium (86% of the Daily Value), protein (71% of the Daily Value), and vitamin C (69% of the Daily Value). 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 a different fat instead of lard?
Yes, you can substitute lard with unsalted butter or a plant-based shortening for a different flavor profile. Keep in mind that using butter will create a richer taste, while shortening can provide a lighter texture.
How can I prevent the dough from shrinking during baking?
To prevent shrinking, make sure to chill the dough for at least 30 minutes before rolling it out. This allows the gluten to relax. Additionally, avoid stretching the dough when placing it in the pie pan.
What types of pies work best with this dough?
This versatile dough works well for a variety of pies, including fruit pies like cherry or peach, and savory options like chicken pot pie. It's also a great base for quiches and tarts.
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).