Waldorf Astoria Pie Crust
A classic flaky pie crust that pairs well with sweet or savory fillings, perfect for homemade pies. Suitable for all skill levels and versatile in flavor.
Ingredients
Instructions
- Cut shortening into flour until mixture resembles coarse crumbs.
- Add salt dissolved in cold water and mix until the dough is easy to handle and well combined.
- Roll out the dough as for a pie crust.
Tips & Substitutions
For a flakier crust, ensure the Crisco is very cold before cutting it into the flour. If you prefer a more tender texture, consider substituting half of the flour with almond flour for a nutty flavor. Always use cold water to keep the dough from becoming too sticky. This crust pairs beautifully with American recipes like pumpkin or pecan pie.
Serving Suggestions
This pie crust is perfect for sweet or savory pies. Serve it filled with your favorite fillings, such as a rich chocolate mousse or a classic apple filling. Consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. For a savory option, try a quiche filled with seasonal vegetables.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap and keep it in the refrigerator for up to three days. If you want to store it longer, freeze the rolled-out dough in an airtight container for up to three months. Thaw it in the refrigerator before using. Reheat any baked pie in a preheated oven at 350°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Waldorf Astoria Pie Crust contains roughly 437 calories, with 12g protein, 92g carbohydrates, and 1g fat. It is an excellent source of iron (31% of the Daily Value) and protein (25% of the Daily Value), and a good source of dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
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 in this recipe?
Yes, you can substitute butter for Crisco, but the texture may be slightly different. Butter will give the crust a richer flavor but may not be as flaky. To achieve similar results, keep the butter cold and cut it into the flour quickly.
Can I make this pie crust ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to three days or freeze it for up to three months. Just make sure to wrap it tightly to prevent it from drying out. Thaw frozen dough in the refrigerator overnight before rolling it out.
What can I do if my pie crust is too crumbly?
If your pie crust is crumbly, it may need a bit more moisture. Gradually add a teaspoon of cold water while mixing until the dough holds together. Be careful not to overwork the dough, as this 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).