Tender Pie Crust
A flaky, tender pie crust perfect for sweet or savory fillings, suitable for all skill levels and versatile in pies, tarts, and quiches.
Ingredients
Instructions
- In a deep bowl, work boiling water into shortening with a whisk or fork until all water is absorbed and the shortening is light and fluffy like batter.
- Add flour, a little at a time, and mix until incorporated.
- Add a pinch of salt and mix well.
- If necessary, add a tiny amount of water to achieve the correct dough texture.
- Divide the dough and roll out into 2 crusts or roll out 1 crust and keep the other half in a covered bowl for up to 1 week.
Tips & Substitutions
For a flakier crust, try substituting half of the shortening with butter. This adds flavor and richness. Ensure the boiling water is truly hot to help the shortening whip up light and fluffy. If the dough is too sticky, dust with additional flour. When rolling out, use parchment paper to prevent sticking, especially in humid weather.
Serving Suggestions
This tender pie crust works wonderfully for both sweet and savory pies. For a classic dessert, fill it with your favorite fruit filling or custard and serve with a dollop of whipped cream. It pairs beautifully with Northwest Purple Plum Salad for a refreshing contrast. For savory options, consider a hearty chicken pot pie or quiche.
Storage & Reheating
Store any leftover dough in a covered bowl in the refrigerator for up to a week. You can also freeze it for longer storage; just wrap tightly in plastic wrap and place in a freezer bag. When ready to use, thaw in the fridge overnight before rolling out. Baked pies can be stored at room temperature for up to 2 days or refrigerated for up to a week.
Nutrition & Diet Analysis (per serving)
Each serving of Tender Pie Crust contains roughly 538 calories, with 5g protein, 26g carbohydrates, and 47g fat. It is a good source of iron (10% of the Daily Value). Note that it is relatively high in sodium, at 570mg per serving (25% 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 all-purpose flour instead of regular flour?
Yes, all-purpose flour is a great substitute for regular flour in this recipe. It will still yield a tender crust, but for a lighter texture, you might consider using a mix of all-purpose and pastry flour.
What if my dough is too crumbly?
If your dough is crumbly, it may need more moisture. Gradually add a teaspoon of cold water while mixing until the dough holds together. Be careful not to add too much at once, as this can make the crust tough.
How can I prevent my pie crust from shrinking during baking?
To prevent shrinking, make sure to chill the rolled-out crust for at least 30 minutes before baking. Additionally, use pie weights or dried beans while blind baking to help maintain its shape.
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).