Non-Butter Crust
A versatile non-butter pie crust that is easy to prepare, suitable for sweet or savory fillings, and perfect for those seeking a dairy-free crust option.
Ingredients
Instructions
- Sift flour and salt together into a mixing bowl.
- Mix the oil with the cold milk, and pour all at once into the flour.
- Stir lightly with a fork until blended, adding more liquid if necessary to make dough hold together.
- Divide the dough into 2 portions and refrigerate until ready to use.
Tips & Substitutions
For a flakier crust, consider using a combination of oils, such as half safflower and half coconut oil. If you need to make this dairy-free, substitute the skim milk with a non-dairy alternative like almond or soy milk. Be cautious not to over-mix the dough; it should be just blended for the best texture. If you're in a hurry, you can use pre-made oil-based crusts from the store as an alternative.
Serving Suggestions
This non-butter crust is versatile and can be used for both sweet and savory dishes. Try it with your favorite pie fillings, such as the Shelter Harbor Apple Pie, or fill it with quiche for a delightful brunch option. Serve alongside a fresh salad, like the Junkyard Salad, for a complete meal. It’s also great for tarts or as a base for desserts.
Storage & Reheating
Once prepared, the non-butter crust can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 3 days. To freeze, wrap in foil or a freezer bag and store for up to 2 months. When ready to use, simply thaw in the refrigerator overnight and roll out as needed. For baked crusts, allow them to cool completely before storing in an airtight container.
Nutrition & Diet Analysis (per serving)
Each serving of Non-Butter Crust contains roughly 307 calories, with 6g protein, 46g carbohydrates, and 11g fat. It is a good source of iron (16% of the Daily Value) and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 874mg per serving (38% 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 the texture may be denser. To achieve a lighter crust, consider mixing half whole wheat with half all-purpose flour. This will add some nutritional benefits while still maintaining the desired flakiness.
How can I make this crust sweet for dessert?
To make a sweet version of this non-butter crust, simply add 2-3 tablespoons of sugar to the dry ingredients. This will enhance the flavor for pies and tarts, making it perfect for desserts like fruit pies or custard tarts.
What is the best way to prevent the crust from shrinking during baking?
To prevent shrinking, make sure to chill the dough thoroughly before rolling it out. Additionally, avoid stretching the dough when placing it in the pie dish. Pricking the bottom with a fork before baking can also help prevent bubbling and shrinkage.
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).