Katherine'S Pie Crust
A versatile and flaky pie crust made with simple ingredients like flour, sugar, oil, and milk, perfect for sweet or savory pies, suitable for bakers of all levels.
Ingredients
Instructions
- Mix the flour, sugar, oil, and milk until well combined.
- Pour the mixture into a pie pan and press to shape the crust.
- Bake for 10 minutes at 425°F.
Tips & Substitutions
For a flakier crust, consider using cold Mazola oil instead of room temperature. If you're out of milk, you can substitute with water or a dairy alternative. To add a hint of flavor, mix in a pinch of salt or some vanilla extract. This crust works well for both sweet and savory pies, making it versatile for various fillings.
Serving Suggestions
This pie crust is perfect for filling with your favorite sweet or savory fillings. Try it with a classic fruit filling or even a creamy custard. It pairs beautifully with Milnot Fudge for dessert or can be used for quiches for a brunch gathering. Serve it alongside a fresh salad for a delightful meal.
Storage & Reheating
Store any leftover pie crust in an airtight container at room temperature for up to two days. If you plan to keep it longer, refrigerate it for up to a week or freeze it for up to three months. To reheat, simply place it in a preheated oven at 350°F for about 5-7 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Katherine'S Pie Crust contains roughly 650 calories, with 10g protein, 79g carbohydrates, and 32g fat. It is an excellent source of iron (27% of the Daily Value) and protein (21% of the Daily Value), and a good source of dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
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 ahead of time?
Yes, you can prepare the pie crust in advance. After mixing, shape it and store it in the refrigerator for up to 24 hours. Alternatively, you can freeze it for up to three months. Just ensure it's wrapped tightly to prevent freezer burn.
What can I do if my crust is too crumbly?
If your pie crust is too crumbly, it might be due to insufficient moisture. You can add a bit more milk or a small amount of water to help bind it together. Mix gently until it holds together without overworking the dough.
Is this recipe suitable for both sweet and savory pies?
Absolutely! This pie crust is versatile and works well for both sweet fillings like fruit or custard and savory fillings like quiche or pot pie. Adjust the sugar amount based on the filling's sweetness for best results.
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).