Tiny'S Pie Crustdallas, Texas
A versatile homemade pie crust with a flaky texture and tender bite, perfect for sweet or savory fillings. Made with simple ingredients, it offers a buttery flavor suited for both beginner and experienced bakers seeking a classic crust for pies and tarts.
Ingredients
Instructions
- Blend the flour, Crisco, and salt together.
- Add the beaten egg, white vinegar, and enough cold water to form a dough.
- Roll out the dough on floured wax paper.
- Bake at 350°F until browned or fill and bake as desired.
Tips & Substitutions
For a flakier crust, ensure your Crisco is very cold before mixing with the flour. If you want to substitute, you can use unsalted butter instead of Crisco, though the texture may vary slightly. Adding a pinch of sugar can enhance sweetness if desired. Remember to handle the dough as little as possible to retain its tenderness.
Serving Suggestions
This pie crust is versatile and can be filled with sweet or savory fillings. It pairs beautifully with Easy Cocoa Pudding for a dessert or can be used for quiches and savory pies. Consider serving with a fresh salad or roasted vegetables on the side for a balanced meal.
Storage & Reheating
After baking, allow the pie crust to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil to keep it fresh, and store in the refrigerator for up to 3 days. If freezing, place it in an airtight container and it can last for up to 2 months. To reheat, bake at 350°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Tiny'S Pie Crustdallas, Texas contains roughly 759 calories, with 13g protein, 153g carbohydrates, and 12g fat. It is an excellent source of calcium (32% of the Daily Value), protein (26% of the Daily Value), and iron (21% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2250mg per serving (98% 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 cake flour?
Yes, all-purpose flour is a great substitute for cake flour in this recipe. However, for a lighter texture, you might consider sifting the all-purpose flour before measuring, or adding a bit of cornstarch to mimic the lower protein content of cake flour.
How can I prevent the crust from shrinking while baking?
To minimize shrinking, chill the dough for at least 30 minutes before rolling it out. Additionally, ensure that you don’t stretch the dough while fitting it into the pie pan, as this can cause it to shrink during baking.
What can I do if my dough is too crumbly?
If your dough is too crumbly, gradually add more cold water, a tablespoon at a time, until it holds together. Make sure to mix gently to avoid overworking the dough, which can lead to a tough crust.
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).