7 Up Pie Crust Recipe

This 7 Up Pie Crust Recipe results in a light and flaky crust that's suitable for both sweet and savory pies. It can be used as the pastry crust for everything from meat pies and quiche to chocolate cream and pecan pies for dessert.

Easy 7 Up Pie Crust Recipe

This pie crust recipe using 7 Up has been around for some time. In fact, the original way my Grandma's made it was using all lard as the fat of choice for the pie dough. Lard makes a delicious flaky pastry crust but these days bakers tend to shy away from using it. The original form of this recipe calls for a large amount of flour making enough pie dough that could be divided and frozen, or used for multiple pies when baking several at one time. This recipe is how it has evolved for use in my Southern style kitchen and it has never failed me.

How to Make the Best 7 Up Pie Crust Recipe

You can use this as a pie shell for sweet or savory pies. The 7 Up in the crust adds to the texture of the pie dough and doesn't make it overly sweet.

• Ingredients you'll need to make this recipe for homemade 7 Up Pie Crust:  All purpose flour, salt, salted butter, solid vegetable shortening i.e. Crisco and 7 Up.
• I prefer to use a combination of butter and shortening for this recipe. It's very important to begin with cold butter and cold vegetable shortening.
• Just like the butter and shortening the 7 Up also needs to be icy cold.
• You can use all vegetable shortening or lard in the same amount. The combination I recommend, is the best of both worlds and the shortening will maintain the flakiness of the crust.
• Please note, while you can make a delicious pie crust with all butter, it does react differently to the baking process. You can read more about how different fats react when baking here on Taste of Home.
• Pastry flour has less gluten than all purpose flour which also results in a tender crust. You can use either pastry flour or all purpose flour for this recipe.
• This recipe can be used for two large 10 inch crusts or three 9 inch crusts. Divide the dough depending on how you plan on using it.
• When making pie crusts, chilling the dough in the refrigerator isn't optional. Plan ahead and allow ample time to do so.
• You can also freeze pie crust dough. Wrap tightly in freezer safe wrap and freeze for up to 1 month. Thaw in the refrigerator before using.

How to Blind Bake a Pie Crust

This 7 Up pie crust can be baked prior to filling or baked with a filling. Whether it's a Western omelet quiche, a double crust chicken pot pie, butterscotch pie or Southern pecan pie it works equally well with them all. When blind baking prior to filling  this is what you do:

• Dock the bottom of the crust with a fork
• Line with foil or parchment paper
• Fill with dry beans or pie weights
• Bake at 375°F for 15 minutes, then remove the weights and bake for an additional 5-8 minutes or until the bottom is golden.
• Cool and fill with your favorite pie filling.

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Helpful Kitchen Items

• Silicone Pastry Mat
• Non Stick Rolling Pin
• Multipurpose Dough Cutter and Scraper
• Food Processor 

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7 Up Pie Crust Recipe

Prep Time10 mins

Chill time30 mins

Total Time40 mins

Course: Dessert, Main Course

Cuisine: American

Keyword: 7-up-pie-crust, pie-crust-recipe

Servings: 2 crusts

Calories: 2236kcal

Ingredients

• 4 cups all purpose flour (or Pastry flour)
• 1 teaspoon salt
• ¾ cup cold salted butter
• ¾ cup cold vegetable shortening
• ¾ cup cold 7 Up

Instructions

• In a medium-size mixing bowl, use a whisk to sift together flour and salt.
• Use a pastry cutter, 2 knives or a food processor to cut butter and shortening into flour until it resembles peas.
• Add 7 Up mixing until the dough comes together.
• Turn out onto a lightly floured non-stick surface. Divide in half or into thirds, then form into disks. (You may yield Two 10 inch pie crusts or three 8-9 inch pie crusts, divide according to how you plan on using it.)
• Chill for at least 30 minutes or until firm.
• To use: On a lightly floured non-stick surface, roll chilled dough into desired size. Press into pie plate. Flute edges using thumb and forefinger method or press with the tines of a fork.
• May be blind baked and filled or used as the basis for pies and quiche with baked fillings. (See Cook's note for how to blind bake)

Notes

• I prefer to use a combination of butter and shortening for this recipe. You may use all shortening, or lard in the same amount. The combination I recommend, will yield the very best flavor and maintain the flaky texture.  
• How to Blind Bake: 
• Dock the bottom of the crust with a fork
• Line with foil or parchment paper
• Fill with dry beans or pie weights
• Bake at 375°F for 15 minutes, then remove the weights and bake for an additional 5-8 minutes or until the bottom is golden.
• Cool and fill with your favorite pie filling.

Nutrition

Serving: 1crust | Calories: 2236kcal | Carbohydrates: 200g | Protein: 27g | Fat: 148g | Saturated Fat: 63g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 50g | Trans Fat: 13g | Cholesterol: 183mg | Sodium: 1787mg | Potassium: 289mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2127IU | Calcium: 61mg | Iron: 12mg

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