Flaky Pie Crust(For Double Crust)
A flaky, buttery pie crust perfect for double-crust pies, offering a light, tender texture with crisp edges, ideal for sweet or savory fillings.
Ingredients
Instructions
- Mix flour and salt together in a bowl, making a well in the center.
- Mix salad oil and milk together, then pour into the well in the flour mixture.
- Stir with a fork until all the flour is combined and the dough is cohesive.
- Split the dough in half.
- Roll out half at a time between two sheets of waxed paper.
- Peel off the top sheet of waxed paper and invert the pie plate over the crust.
- Turn over and peel the paper off, fitting the crust into the pie plate.
Tips & Substitutions
For a flakier crust, ensure your salad oil is chilled before mixing. You can substitute the salad oil with melted coconut oil for a different flavor. If you prefer a richer taste, consider adding a tablespoon of sugar to the flour mixture. This crust is versatile and can be used for savory dishes too, just like in American recipes.
Serving Suggestions
This flaky pie crust is perfect for both sweet and savory pies. Serve it filled with your favorite fruit filling or a hearty pot pie. It pairs beautifully with a scoop of ice cream or whipped cream on top of fruit pies. For a fun twist, try filling it with the rich Double Chocolate Rum Cake for a decadent dessert.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap or place it in an airtight container. Refrigerate for up to three days. If you want to keep it longer, freeze the wrapped crust for up to three months. Thaw in the refrigerator overnight before using or let it sit at room temperature for 15-30 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Flaky Pie Crust(For Double Crust) contains roughly 1184 calories, with 3g protein, 36g carbohydrates, and 117g fat. It is a good source of iron (16% of the Daily Value) and calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 2925mg per serving (127% 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 butter instead of salad oil in this pie crust?
Yes, you can use melted butter in place of salad oil for a richer flavor. Keep in mind that the texture may vary slightly, but it will still yield a delicious crust.
How do I prevent my pie crust from shrinking while baking?
To prevent shrinking, make sure to chill the dough for at least 30 minutes before rolling it out. Additionally, avoid stretching the dough when fitting it into the pie plate, as this can also cause shrinkage.
Can I make this crust ahead of time?
Absolutely! You can prepare the pie crust in advance and store it in the refrigerator for up to three days or freeze it for up to three months. Just remember to thaw it before rolling out if frozen.
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).