Extra Easy Pie Crust
A quick and versatile homemade pie crust with a tender, flaky texture, perfect for sweet or savory fillings and suitable for all bakers seeking an easy pastry base.
Ingredients
Instructions
- Mix the sifted flour, canola oil, milk, and salt together until well combined.
- Roll half of the dough between two pieces of lightly floured wax paper to desired thickness.
- Loosen the top wax paper from the dough; flip the dough onto the prepared pie tin, then remove the wax paper.
- Repeat with the remaining dough if making a double crust.
- Bake with filling at 375°F for 10 to 12 minutes until golden.
Tips & Substitutions
For a flakier crust, try using chilled canola oil or substituting half of the canola oil with unsalted butter. If you're short on milk, water can be used as a substitute, though the flavor may vary slightly. Ensure the dough is not overmixed to maintain its tenderness. If making a sweet pie, consider adding a tablespoon of sugar to the dough for additional flavor.
Serving Suggestions
This pie crust is perfect for both sweet and savory fillings. Serve it with fresh fruit fillings for a delightful dessert or pair it with a rich quiche for brunch. For a delicious twist, try using it for Loretta'S Pumpkin Bread as a base. A dollop of No-Fat Mustard Dill Sauce on the side can elevate savory pies.
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 a month. To reheat, simply bake directly from frozen at 375°F for about 15 minutes until golden.
Nutrition & Diet Analysis (per serving)
Each serving of Extra Easy Pie Crust contains roughly 1405 calories, with 25g protein, 183g carbohydrates, and 62g fat. It is an excellent source of iron (62% of the Daily Value), protein (50% of the Daily Value), and dietary fiber (23% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 pie crust in advance?
Yes, you can prepare the pie crust ahead of time. After mixing, wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to a month. When ready to use, simply thaw in the refrigerator overnight before rolling it out.
What can I use instead of canola oil?
You can substitute canola oil with other neutral oils like vegetable oil or sunflower oil. For a richer flavor, try using melted coconut oil or even unsalted butter. Just keep in mind that the texture may vary slightly depending on the fat used.
How do I know when the pie crust is done baking?
The pie crust is done when it is golden brown and slightly firm to the touch. If you're using it for a filling that requires additional baking, you can partially bake it for 10-12 minutes until just set, then fill and continue baking as needed.
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).