Water Whipped Pie Crust
A light and flaky pie crust made with a unique water-whipped method, resulting in a tender, easy-to-handle dough. Perfect for sweet or savory fillings, this crust is quick to prepare and ideal for home bakers seeking a foolproof base for pies and tarts of all kinds.
Ingredients
Instructions
- Put shortening in a bowl.
- Add boiling water and cold milk to the shortening.
- Whip with a fork until all water is absorbed and a thick, smooth mixture is formed.
- Sift the flour and salt into the mixture and stir quickly to form a dough.
- Work the dough until smooth.
- Roll the dough between 2 sheets of wax paper for easy handling.
Tips & Substitutions
For an even flakier crust, consider substituting half of the shortening with butter. Ensure your water is boiling to properly incorporate with the fats, and whip the mixture thoroughly to avoid lumps. If you're short on flour, a gluten-free blend can be used, but results may vary. Remember to handle the dough minimally to keep it tender.
Serving Suggestions
This pie crust pairs beautifully with fruit fillings, making it an excellent base for a delicious Swedish Apple Cake or savory options like quiches. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. Consider garnishing with fresh fruit or a sprinkle of powdered sugar for added flair.
Storage & Reheating
Store any leftover pie crust wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to a week. If you have baked pie crust, keep it covered at room temperature for a day, or refrigerate for longer freshness. To reheat, warm in a preheated oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Water Whipped Pie Crust contains roughly 792 calories, with 8g protein, 26g carbohydrates, and 74g fat. It is a good source of protein (16% of the Daily Value), calcium (16% of the Daily Value), and vitamin D (12% of the Daily Value). Note that it is relatively high in sodium, at 809mg per serving (35% 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 margarine instead of shortening in this recipe?
Yes, you can use margarine as a substitute for shortening, but it may alter the texture slightly. Shortening provides a flakier crust, while margarine can result in a more tender crust. If using margarine, ensure it’s cold before mixing.
How do I know when the dough is ready to roll out?
The dough is ready to roll out when it is smooth and not sticky. After working it, you should be able to shape it into a ball without it sticking to your hands. If it feels too soft, chill it in the refrigerator for 15-20 minutes before rolling.
Can I freeze the pie crust for later use?
Absolutely! You can freeze the unbaked pie crust wrapped tightly in plastic wrap or aluminum foil for up to three months. When ready to use, thaw it in the refrigerator overnight before rolling out and baking. This is a great time-saver for future baking projects.
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).