Pie Crust

• Used as a base for fruit pies, offering a crisp and buttery foundation for fillings like apple, cherry, or blueberry. - Forms the bottom and/or top crust for savory pies like chicken pot pie or shepherd's pie, adding textural contrast to the creamy or meaty fillings. - Created into small tarts for bite-sized desserts or appetizers, showcasing miniature versions of classic pies or filled with custards and creams. - Blind baked to create a pre-cooked shell for no-bake pies, such as chocolate cream pie or key lime pie, providing a stable and flavorful base. - Used to make decorative pie toppings and crust designs adding visual appeal to your baked goods such as lattices, cut-outs, or crimped edges.

• Provides carbohydrates for energy.
• Can be a source of dietary fiber, depending on the ingredients used (whole wheat crust).
• May contain healthy fats if made with oils like olive or avocado oil.
• Offers a base for nutritious fillings like fruits and vegetables.
• Homemade versions allow control over ingredients, minimizing processed additives.
• Can be adapted to be gluten-free or lower in sugar for specific dietary needs.

Unbaked pie crust dough should be tightly wrapped in plastic wrap and stored in the refrigerator for up to 2-3 days or frozen for up to 2-3 months. Thaw frozen dough in the refrigerator overnight before using. Baked pie crusts should be stored at room temperature, covered, for up to 2 days to prevent them from drying out. For longer storage, refrigerate baked crusts, but note that they may lose some crispness.