Two, Three, Four Pie Crust
A versatile and flaky pie crust made with simple ingredients like Crisco, flour, and milk, perfect for sweet or savory pies and suitable for all skill levels.
Ingredients
Instructions
- Mix all ingredients in a bowl.
- Add enough flour to make dough easy to handle, but not stiff.
- Transfer to a pastry board.
- Press out the dough and fold over several times.
- Add a little flour as needed to keep dough from sticking to the board.
- Roll out and cover the pie pan.
- Pierce the dough with a fork before baking.
- Bake in a 350°F oven until slightly browned.
Tips & Substitutions
For a flakier crust, ensure your Crisco is very cold when mixed with the flour. You can substitute butter for Crisco if preferred, but it may alter the texture slightly. If you're short on flour, you can mix in some crushed nuts for added flavor. Always use cold milk or water to maintain the dough's integrity.
Serving Suggestions
This pie crust pairs beautifully with a variety of fillings, such as fresh fruit or custard. Serve it with a scoop of ice cream, like Laura'S Worry Free Ice Cream, for a delightful dessert. Consider accompanying it with whipped cream or a drizzle of chocolate sauce for added indulgence. It also works well as a base for savory pies.
Storage & Reheating
If you have leftover pie crust, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. For longer storage, freeze the wrapped dough for up to 3 months. When ready to use, thaw it overnight in the refrigerator before rolling out. Avoid reheating in the microwave to keep the crust from becoming soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Two, Three, Four Pie Crust contains roughly 189 calories, with 6g protein, 39g carbohydrates, and 1g fat. It is a good source of iron (13% of the Daily Value) and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 490mg per serving (21% 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 regular flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. Consider mixing half whole wheat and half all-purpose for a balanced result that still retains some flakiness.
What can I do if my dough is too sticky?
If your dough is sticky, gradually add more flour, a tablespoon at a time, until it's manageable. Be careful not to overwork the dough, as this can lead to a tough crust. Chilling the dough for about 30 minutes can also help firm it up.
How can I prevent my crust from shrinking while baking?
To minimize shrinking, make sure to chill the dough before rolling it out and then again after placing it in the pie pan. Additionally, avoid stretching the dough as you fit it into the pan, as this can cause it to shrink during baking.
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).