"Very Good" Pie Crust
A flaky, versatile pie crust perfect for sweet or savory fillings, offering a tender texture and rich flavor that complements any pie or tart. Ideal for home bakers.
Ingredients
Instructions
- With a fork, mix together the all-purpose flour, Crisco or Spry, sugar, and salt in a large bowl.
- In a small bowl, beat the egg, water, and vinegar together.
- Add the egg mixture to the flour mixture and blend well with a fork.
- With hands, mold the dough into a ball and chill for at least 15 minutes before rolling.
- Dough may be stored in the refrigerator up to 3 days or frozen until ready to use.
- Divide and roll out the dough to fit pie pans, then fill and bake as desired.
Tips & Substitutions
For a flakier crust, ensure your Crisco or Spry is very cold before mixing it into the flour. You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor. If you're out of vinegar, lemon juice can provide a similar acidity to help with the dough's texture. This pie crust is versatile and can be used for savory pies or sweet dishes like Lemon Blueberry Cake.
Serving Suggestions
This pie crust is perfect for both sweet and savory fillings. Consider serving a classic apple pie or a quiche to complement the crust's rich flavor. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for dessert pies. Explore more American recipes for delicious filling ideas that can elevate your pie experience.
Storage & Reheating
Store any leftover pie crust dough in an airtight container in the refrigerator for up to three days. If you've already rolled it out, cover it tightly with plastic wrap. For longer storage, you can freeze the unrolled dough, wrapping it well in plastic and then placing it in a freezer bag. Thaw in the refrigerator before use.
Nutrition & Diet Analysis (per serving)
Each serving of "Very Good" Pie Crust contains roughly 334 calories, with 4g protein, 71g carbohydrates, and 1g fat. It is an excellent source of vitamin C (42% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1820mg per serving (79% 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 butter instead of Crisco or Spry?
Yes, you can substitute butter for Crisco or Spry, but keep in mind that it may yield a slightly different texture. Butter adds more flavor but can make the crust less flaky. Use chilled, unsalted butter and cut it into the flour until it resembles coarse crumbs.
How do I prevent my pie crust from shrinking?
To prevent shrinking, make sure not to overwork the dough when rolling it out. Chill the dough thoroughly before baking, and consider placing pie weights on the crust while blind baking. Adding a little extra vinegar can also help with elasticity, reducing shrinkage during baking.
Can I make this pie crust ahead of time?
Absolutely! You can prepare the dough in advance and store it in the refrigerator for up to three days or freeze it for longer storage. Just remember to let it thaw in the refrigerator overnight before rolling it out for your pie.
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).