Three Pie Shells
Create flaky, buttery pie shells perfect for sweet or savory fillings. Ideal for homemade pies, these versatile shells suit all baking levels and occasions.
Ingredients
Instructions
- Combine flour and sugar in a bowl.
- Cut in shortening until crumbly.
- Add beaten egg, vinegar, and water.
- Mix well to form dough.
- Knead lightly on a floured surface.
- Divide dough into three equal parts.
- Roll each portion and fit into pie plates.
- Bake as desired, or freeze for later use.
Tips & Substitutions
For a flakier crust, try using cold shortening and handle the dough as little as possible. If you're out of shortening, you can substitute with an equal amount of butter or margarine. Adding a pinch of salt can enhance flavor. Ensure your water is ice-cold to help maintain the dough's texture. If you want to make it ahead of time, prepare the dough and freeze it for later use.
Serving Suggestions
These pie shells are versatile and can be filled with sweet or savory fillings. For dessert, consider filling them with a fruit filling or custard for a delightful treat. They also pair beautifully with Corn Salad(By Sally Sandruck) for a savory option. Serve them with whipped cream or ice cream on the side for added indulgence.
Storage & Reheating
Store any unused pie shells in an airtight container in the freezer. They can last for up to three months. To reheat, simply let them thaw in the refrigerator overnight and then bake at 350°F for about 10-15 minutes until warm and crispy. If baked, store in the refrigerator for up to 3 days.
Nutrition & Diet Analysis (per serving)
Each serving of Three Pie Shells contains roughly 1042 calories, with 16g protein, 203g carbohydrates, and 15g fat. It is an excellent source of iron (35% of the Daily Value), calcium (35% of the Daily Value), and protein (32% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 521mg per serving (23% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. You might want to adjust the amount of water slightly, as whole wheat flour tends to absorb more moisture. A mix of half all-purpose and half whole wheat can also work well for a balanced flavor and texture.
How can I prevent my pie crust from shrinking?
To prevent shrinking, make sure to chill the dough before rolling it out and avoid stretching it when fitting it into the pie plate. Additionally, cover the pie shell with plastic wrap and refrigerate it for about 30 minutes before baking to help it maintain its shape.
Is it necessary to pre-bake the pie shell?
Pre-baking, or blind baking, the pie shell is recommended if you're filling it with a no-bake filling or a filling that requires less baking time. This helps to ensure a crisp crust. If you're using a filling that needs a longer baking time, you can bake the shell along with the filling instead.
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).