Xtra Good Pie Crust
A flaky, buttery pie crust made with simple ingredients, perfect for both sweet and savory pies, suited for home bakers seeking a tender, crisp crust.
Ingredients
Instructions
- Mix together flour, Crisco, and salt.
- Mix egg, vinegar, and ice water; pour over the dry ingredients, then blend.
- Divide the dough into three portions to make approximately three crusts, which can be stored in the refrigerator.
Tips & Substitutions
For a flakier crust, ensure your Crisco is cold before mixing. You can substitute half of the flour with whole wheat flour for a nuttier flavor. If you prefer a richer taste, consider adding a tablespoon of sugar to the dry ingredients. Remember to handle the dough as little as possible to keep it tender. This crust is perfect for both sweet and savory pies, like those found in American recipes.
Serving Suggestions
This pie crust pairs beautifully with a variety of fillings, from fruit to custard. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for dessert. For savory options, consider using it for quiches or pot pies. It also complements dishes like Corn And Bean Bake, enhancing your meal with a delicious, flaky base.
Storage & Reheating
Wrap the prepared dough tightly in plastic wrap or place it in an airtight container before storing it in the refrigerator. It can be kept for up to a week. If you want to store it for longer, consider freezing the dough. When ready to use, thaw it in the refrigerator overnight before rolling it out.
Nutrition & Diet Analysis (per serving)
Each serving of Xtra Good Pie Crust contains roughly 712 calories, with 11g protein, 143g carbohydrates, and 7g fat. It is an excellent source of iron (27% of the Daily Value), calcium (23% of the Daily Value), and protein (21% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2662mg per serving (116% 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 in this pie crust?
Yes, you can substitute butter for Crisco, but keep in mind that the texture may differ slightly. Butter will give the crust a richer flavor, while Crisco creates a flakier texture. Use cold, unsalted butter and cut it into the flour until the mixture resembles coarse crumbs.
How can I prevent my pie crust from shrinking during baking?
To minimize shrinkage, make sure to chill the dough for at least 30 minutes before rolling it out. Additionally, avoid stretching the dough when fitting it into the pie pan. Pricking the bottom with a fork before baking can also help prevent bubbling and shrinking.
What can I do if my pie crust cracks while rolling?
If your dough cracks while rolling, simply patch it up with your fingers or use a little extra flour to help bind the pieces together. If the dough is too dry, you can add a teaspoon of ice water to help moisten it. Remember to work quickly to keep the dough cold.
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).