Wonderful Pie Crust(No Big Deal...)
A flaky, tender pie crust made with Crisco and orange juice, perfect for sweet or savory pies. Its crisp texture and subtle citrus flavor make it a versatile choice for any baking occasion, appealing to both beginner and seasoned bakers seeking a delicious homemade crust.
Ingredients
Instructions
- Cut Crisco into flour and salt until mixture resembles coarse crumbs.
- Sprinkle in cold orange juice and stir only until the dough leaves the sides of the bowl.
- Handle the dough as little as possible to keep it tender.
- Divide the dough into two equal parts and roll out each on a well-floured surface.
- Place one rolled-out crust into a pie plate, flute the edges, poke holes in it, and repeat with the second crust if needed.
- Bake at 425°F until lightly brown.
Tips & Substitutions
To ensure a flaky pie crust, handle the dough as little as possible after adding the orange juice. If you don’t have Crisco, you can substitute with butter or margarine, but this may change the flavor slightly. For added flavor, consider mixing in a teaspoon of grated orange zest. Always keep your ingredients cold for the best texture.
Serving Suggestions
This pie crust is versatile and can be used for both sweet and savory pies. It pairs beautifully with Jan'S Cherry Cheesecake for a delightful dessert or can hold a savory filling like quiche. Serve alongside a light Noodle Salad for a refreshing contrast, or enjoy it with a scoop of ice cream for a classic treat.
Storage & Reheating
Store any leftover pie crust in an airtight container or wrapped in plastic wrap in the refrigerator for up to 3 days. If you have rolled-out crusts, place parchment paper between them to prevent sticking. To reheat, bake at 350°F for about 10 minutes until warmed through, maintaining its flakiness.
Nutrition & Diet Analysis (per serving)
Each serving of Wonderful Pie Crust(No Big Deal...) 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. Note that it is relatively high in sodium, at 1747mg per serving (76% 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 make this pie crust ahead of time?
Yes, you can prepare the dough in advance. Wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to a month. When ready to use, thaw in the refrigerator overnight before rolling out.
What can I use instead of orange juice?
If you don’t have orange juice, lemon juice or apple cider vinegar can be used as substitutes. They will impart different flavors, but they help keep the dough tender and workable, just like orange juice does.
How do I prevent my crust from becoming soggy?
To prevent a soggy crust, consider blind baking it before adding the filling. This involves pre-baking the crust with weights to ensure it cooks evenly and maintains its structure, especially for wetter fillings.
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).