B. B. Pie Crust
A simple, flaky pie crust made with flour, oil, and milk, ideal for savory or sweet fillings, suitable for quick bakes and beginner bakers.
Ingredients
Instructions
- Put all ingredients in a pie pan.
- Stir with a fork until well combined.
- Press out into the pie pan and bake at 350°F until golden brown.
Tips & Substitutions
For a flakier crust, consider using chilled oil or buttermilk instead of regular milk. You can also substitute half of the flour with whole wheat flour for a nuttier flavor. If you're in a pinch, vegetable oil is a great alternative to Crisco or Wesson oil. Ensure your pie pan is well-greased to prevent sticking.
Serving Suggestions
This pie crust is versatile and pairs beautifully with sweet or savory fillings. For a delicious dessert, fill it with fresh fruits and whipped cream or use it for savory dishes like quiches or pot pies. Serve alongside a scoop of vanilla ice cream or a dollop of whipped cream to elevate your dessert experience.
Storage & Reheating
If you have leftover pie crust, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week. For longer storage, consider freezing the uncooked crust. When ready to use, thaw it in the fridge overnight and bake directly from frozen, adding a few extra minutes to the baking time.
Nutrition & Diet Analysis (per serving)
Each serving of B. B. Pie Crust contains roughly 247 calories, with 3g protein, 24g carbohydrates, and 15g fat. Note that it is relatively high in sodium, at 1749mg per serving (76% of the Daily Value).
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 a different type of oil for this pie crust?
Yes, you can substitute any neutral-flavored oil such as canola or vegetable oil. Just keep in mind that different oils may slightly alter the flavor and texture of the crust.
How can I tell when the pie crust is done baking?
The pie crust is done when it turns a golden brown color and feels firm to the touch. If you notice it browning too quickly, you can cover the edges with foil to prevent burning while the center continues to bake.
Is it necessary to pre-bake the pie crust?
Pre-baking is not necessary for this recipe unless you are making a custard-type pie. If you do pre-bake, simply follow the directions but reduce the baking time slightly to avoid over-baking.
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).