Ann'S Two Pie Crust
A versatile homemade pie crust that yields tender, flaky pastry perfect for sweet or savory pies, appealing to both beginner and experienced bakers alike.
Ingredients
Instructions
- Measure 2 cups of all-purpose flour into a bowl.
- Add 1/2 cup of salad oil to the flour.
- Add 5 tablespoons of cold water to the oil.
- Add the oil and water mixture to the flour all at once.
- Stir as little as possible to combine the ingredients.
- Divide the dough into two portions and roll out each on 12-inch lengths of wax paper.
- Use for one pie crust or cut the ingredients in half for a single crust.
- Bake at 400° F until golden brown.
Tips & Substitutions
For a flakier crust, ensure your salad oil is chilled before mixing. If you prefer a richer flavor, consider substituting 1/4 cup of the salad oil with unsalted butter. When rolling out the dough, keep the wax paper lightly floured to prevent sticking. This crust is versatile and can be used for both sweet and savory pies, making it a great base for any pie from the American recipes collection.
Serving Suggestions
This pie crust pairs beautifully with a variety of fillings, from fruit to cream-based pies. Serve it with a scoop of ice cream or a dollop of whipped cream for added indulgence. For a savory option, fill it with a vegetable mix and serve alongside a salad for a complete meal. Explore more American recipes for delicious filling ideas.
Storage & Reheating
If you have leftover pie crust, wrap it tightly in plastic wrap or store it in an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and then roll it out again before baking. If baked, store any leftover pie in the refrigerator, covered, for up to 4 days.
Nutrition & Diet Analysis (per serving)
Each serving of Ann'S Two Pie Crust contains roughly 438 calories, with 2g protein, 15g carbohydrates, and 42g fat.
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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may yield a denser crust. To maintain flakiness, consider mixing in some all-purpose flour with the whole wheat flour, using a 50/50 ratio.
How do I prevent my crust from shrinking while baking?
To prevent shrinking, make sure to chill the dough before rolling it out and avoid overworking it. Additionally, using pie weights or dried beans when blind baking can help keep the crust in place while it bakes.
Can I make this crust ahead of time?
Absolutely! You can prepare the pie crust ahead of time and refrigerate it for up to 3 days or freeze it for up to 3 months. Just remember to wrap it well to prevent freezer burn, and thaw it before rolling out.
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).