This “New Method Pie Crust” is a streamlined version of the traditional American pie crust, ideal for both seasoned bakers and beginners. Pie crusts are a staple of American cuisine, especially popular in the South and Midwest where pies, both sweet and savory, have been a hallmark of home cooking since colonial times. Using an electric mixer to blend the ingredients simplifies the process and reduces the chance of overworking the dough. This crust creates a tender and flaky base that pairs beautifully with fillings like apple, pumpkin, pecan, or quiche. The recipe’s origin likely stems from the mid-20th century when home appliances became more common in households, promoting more efficient cooking methods.
Ingredients
- ¼ cup shortening
- 1 cup sifted flour
- ⅓ tsp salt
- 1½ tbsp water
Instructions
Step 1: Blend Shortening and Dry Ingredients
- Use an electric mixer at low speed.
- Blend 1/4 cup shortening with 1 cup sifted flour and 1/3 tsp salt.
- Mix for 2 minutes.
Step 2: Add Water
- Sprinkle 1 1/2 tbsp water evenly over the flour mixture.
- Blend again for 1 minute.
Step 3: Shape Dough
- Dough will be dry and crumbly.
- Press and shape it into a ball by hand.
Step 4: Roll Out Dough
- Roll dough between two sheets of waxed paper to desired thickness.
- Transfer to a 9-inch pie pan and prepare with desired filling.
Tips
- Use cold shortening for a flakier texture.
- Substitute half butter and half shortening for richer flavor.
- Chill the dough for 15–30 minutes before rolling to prevent sticking.
- For a whole wheat version, replace up to half of the flour with whole wheat flour.
- Add 1 tsp sugar for a slightly sweet crust (perfect for fruit pies).
- For savory pies, add a pinch of herbs like thyme or rosemary.
Nutrition
Calories: 180kcalCarbohydrates: 14gProtein: 2gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 80mgPotassium: 20mgFiber: 1gCalcium: 5mgIron: 1mg
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