How Long Can You Freeze Pie Dough?
You can freeze pie dough for up to 3 months.
Wrap it in plastic wrap and then put the wrapped dough in a heavy duty freezer bag.
Thaw it in the refrigerator and then roll it out while it is still cold.
What Makes Pie Dough Tough?
Too much water will make pie dough sticky, and that results in a tough pie crust.
Over-mixing the dough will make pie crust tough.
Pie dough should be mixed just until the ingredients will hold together when squeezed.
Do not kneed pie dough.
Why Does Pie Crust Crumble?
If you are trying to roll out your dough and it’s crumbly, then it is too dry. Sprinkle it with some cold water to help the dough hold together better. Integrate the water into the dough handling it as little as possible. Add more sprinkles of water if needed.
How to Blind Bake and Avoid a Soggy Pie Crust
The best ways to avoid a soggy pie crust are to blind bake with both a docking and weights method followed by an egg wash and further baking. For all the details, head to our lemon meringue pie recipe.
Mom’s Fail Proof Magic Pie Crust
Mom's Fail Proof Magic Pie Crust
- 3 Cup flour
- 1 1/4 Cup shortening, chilled
- 1 teaspoon salt
- 1 egg
- 1 Tablespoon vinegar
- ice cubes
- cold water
- Cut together the flour, salt and crisco until it looks like corn meal.
- Then, in a 1 cup measuring cup, combine 1 egg (slightly beaten), and vinegar.
- Add a couple of ice cubes up to 3 or 4 to another cup, add 1/2 cup full of water, and let the water get really cold, remove the ice cubes and add 1/2 cup water to the egg and vinegar.
- Combine the wet and dry ingredients & stir with a fork until combined.
- Then use your hands to divide into two dough balls and wrap one in saran wrap and a plastic freezer bag to freeze for future use.
- Roll the other ball out. Once it is rolled out to the right size, I like to fold it in half and then in half the other way. Then you can pick it up & put it in the pie dish, and unfold it.
- Trim the edges to a uniform length, slightly larger than the pie dish.
- Pinch the dough between your fingers to form a zig-zag.
- Use a fork to poke holes throughout the bottom and sides of the crust.
- Bake according the directions for your particular pie. *See notes below for instructions on blind baking a pie crust.
Hello, idk I cross checked the metric measurements and they are right.
But there’s way too much liquid with the egg and water for this amount of flour.
I put half of it in and the dough looked like plaster. I had to add some more flour to get it to hold together.
I put the buns in the fridge for tomorrow, I’ll come back to tell you how it went.
Please review nutritional data. Is what is listed for the entire pie crust? What is the data for one serving?
Is the second half for the top of the pie if you needed it then?
Yes, though I often just freeze it as I don’t make as many double crust pies as I could
Hi. I followed this recipe exactly and wound up getting probably enough for 3 bottom pie crusts. Also, it baked …fluffy? More like a biscuit or a cobbler crust than anything else. It was much enjoyed but definitely not a typical pie crust. The vinegar + egg really made this fluff up. I used White Lily flour – I’m wondering if your recipe is based on a harder flour that isn’t so fluffy?
Sorry but I don’t think this recipe is complete – seems to be MISSING info.
The instructions for 1. say… cut together until it looks like corn meal.
Might want to check this out … 🙂
phew! Thank you. I edited last week and it must have not saved the new version. It’s back up now!