Easy Pie Crust (Double Crust)(No Rolling)
A quick and versatile double crust pie pastry that requires no rolling, perfect for busy bakers seeking flaky, homemade crust with minimal effort.
Ingredients
Instructions
- Mix flour, salt, and vegetable oil together until well combined.
- Add water gradually and mix until the dough holds together.
- Divide the dough into two equal portions.
- Using your fingers, spread each portion in the pie pan to form the crust.
Tips & Substitutions
For a flakier crust, ensure your vegetable oil is chilled before mixing. If you're out of vegetable oil, you can substitute it with melted coconut oil or an equal amount of unsalted butter. To enhance flavor, consider adding a teaspoon of sugar or a pinch of cinnamon. Remember to add water slowly to prevent the dough from becoming too wet and sticky.
Serving Suggestions
This double crust pie crust pairs beautifully with hearty fillings like chicken pot pie or savory vegetable pies. For dessert, try filling it with the filling from Ruth Decker'S Apple Crisp for a delightful treat. Serve with a scoop of vanilla ice cream or whipped cream for added indulgence.
Storage & Reheating
Store any leftover pie crust in an airtight container in the refrigerator for up to 3 days. If you have unbaked crust, you can freeze it wrapped tightly in plastic wrap for up to 2 months. When ready to use, thaw it in the fridge overnight, then bring it to room temperature before filling and baking.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Pie Crust (Double Crust)(No Rolling) contains roughly 826 calories, with 16g protein, 167g carbohydrates, and 11g fat. It is an excellent source of protein (31% of the Daily Value), iron (29% of the Daily Value), and calcium (29% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 2202mg per serving (96% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour for a nuttier flavor and added nutrition. Keep in mind that whole wheat flour may result in a denser crust, so you might need to adjust the water slightly.
What can I do if my dough is too crumbly?
If your dough is crumbly and not holding together, gradually add more water, one tablespoon at a time, mixing gently until the dough comes together. Be careful not to overmix, as this can lead to a tough crust.
How can I prevent my crust from shrinking while baking?
To prevent shrinking, make sure to chill the crust in the refrigerator for at least 30 minutes before baking. Additionally, avoid stretching the dough when fitting it into the pie pan, which can also cause it to shrink.
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).