Grandma'S Pie Crust
A flaky, tender pie crust made with corn oil and sweet milk, perfect for sweet or savory pies. Suitable for all skill levels and versatile in use.
Ingredients
Instructions
- Pour corn oil and sweet milk into a mixing cup (2 cups or more). Do not mix the liquids together.
- Mix flour and salt into a bowl, then slowly fold in the liquids with a fork.
- Place the crust mixture between wax paper and roll out.
- Transfer the rolled crust into a pie pan.
Tips & Substitutions
For a flakier crust, ensure your corn oil is at room temperature before mixing. You can substitute vegetable oil if needed, but corn oil gives a unique flavor. If you prefer a sweeter touch, consider adding a tablespoon of sugar to the flour mixture. This crust works well for both savory and sweet pies, such as a delightful Cobbler With Crust.
Serving Suggestions
This pie crust is versatile and can be filled with your favorite fillings. Try it with a classic fruit filling or a creamy custard for a delightful dessert. It pairs beautifully with Vanilla Icing (Cooked) for an added touch. Serve with a scoop of ice cream or whipped cream to elevate your dessert experience.
Storage & Reheating
Store any leftover pie crust in an airtight container in the refrigerator for up to three days. If you have already baked a pie, cover it loosely with plastic wrap or foil to keep it fresh. For longer storage, you can freeze the unbaked crust for up to three months; just thaw in the fridge before using.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Pie Crust contains roughly 135 calories, with 0g protein, 0g carbohydrates, and 15g fat. Note that it is relatively high in sodium, at 1744mg 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser crust. Consider mixing half all-purpose flour and half whole wheat for a lighter texture while still adding the nutritional benefits of whole grains.
How do I prevent the crust from shrinking while baking?
To prevent shrinking, make sure to chill the crust for at least 30 minutes before baking. This helps the fats solidify, which reduces shrinkage. Additionally, avoid stretching the dough when fitting it into the pan, as this can cause it to shrink during baking.
Can I make the crust ahead of time?
Absolutely! You can prepare the pie crust a day or two in advance and store it in the refrigerator. Alternatively, you can freeze it for up to three months. Just roll it out and wrap it tightly in plastic wrap before placing it in a freezer bag to avoid freezer burn.
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).