Can'T Fail Short Pie Crust
A versatile and foolproof pie crust perfect for sweet or savory fillings, offering a tender, flaky texture that complements a variety of desserts and main dishes.
Ingredients
Instructions
- In a 9-inch Pyrex pie plate, mix 1 1/2 cups flour, salt, and sugar and blend.
- Add cooking oil and milk and blend well.
- Press the mixture on the sides and bottom of the pie pan.
- Prick the crust with a fork.
- Flute the edge of the crust.
- Bake at 425°F until brown.
Tips & Substitutions
For a flakier crust, ensure your oil is at room temperature. If you're out of cooking oil, you can substitute with melted butter or margarine. This short pie crust works well for both sweet and savory pies, making it a versatile choice. To enhance flavor, consider adding a teaspoon of vanilla extract if you're making a dessert pie.
Serving Suggestions
This short pie crust is the perfect base for fruit pies like apple or berry. It also pairs beautifully with rich fillings such as chocolate ganache or custard. Serve your pie with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. Browse more American recipes to find delicious filling ideas.
Storage & Reheating
Store any leftover pie crust in an airtight container in the refrigerator for up to 3 days. If you have already baked the crust, wrap it tightly in plastic wrap and freeze it for up to 2 months. To reheat, place the crust in a preheated oven at 350°F for about 10 minutes to restore its crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Can'T Fail Short Pie Crust contains roughly 241 calories, with 5g protein, 49g carbohydrates, and 4g fat. It is an excellent source of vitamin C (41% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1848mg per serving (80% 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 make this crust ahead of time?
Yes, you can prepare the crust ahead of time. Once mixed, cover it with plastic wrap and refrigerate for up to 24 hours. When you're ready to bake, simply press it into the pie plate and proceed with your recipe.
What should I do if my crust is too crumbly?
If your crust turns out crumbly, it might be due to insufficient moisture. Try adding an extra tablespoon of milk or a bit more cooking oil until the mixture holds together well. Avoid overworking the dough to maintain a tender texture.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, keep in mind that it may yield a denser crust. You might need to adjust the liquid slightly to achieve the right consistency.
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).