Nonroll Pie Crust
A versatile and flaky pie crust made with simple ingredients, perfect for sweet or savory fillings, suitable for bakers of all skill levels seeking a homemade touch.
Ingredients
Instructions
- Sift together flour, sugar, and salt.
- Add oil and milk to the dry ingredients.
- Mix everything together until well combined.
- Press the mixture into a 9-inch pie tin.
- Prick the crust well with a fork.
- Bake in a moderately hot oven (375°F) for 18 to 20 minutes or until brown.
Tips & Substitutions
For a flakier crust, consider using chilled oil or refrigerating the dough before pressing it into the pie tin. You can substitute half of the all-purpose flour with whole wheat flour for added nutrition. If you need a gluten-free option, try using a gluten-free flour blend. Adding a pinch of cinnamon can enhance the flavor if you're making a sweet pie.
Serving Suggestions
This nonroll pie crust is perfect for both savory and sweet fillings. Serve it with a classic Pumpkin Pie (Heritage Recipe) or fill it with a fresh fruit mixture for a delightful dessert. Pair it with whipped cream or vanilla ice cream for added indulgence. It also complements quiches or savory pies, making it versatile for various occasions.
Storage & Reheating
Store any leftover pie crust in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place the crust in a preheated oven at 350°F for about 10 minutes, or until warm and crisp. Avoid microwaving, as it may become soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Nonroll Pie Crust contains roughly 929 calories, with 2g protein, 24g carbohydrates, and 93g fat. It is a good source of iron (11% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1840mg per serving (80% 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 ahead of time?
Yes, you can prepare the crust in advance. After pressing it into the pie tin, cover it with plastic wrap and refrigerate for up to 24 hours. This makes it convenient for busy days, allowing you to fill and bake it when ready.
How can I tell when the crust is done baking?
The crust is done when it turns a light golden brown color, typically after 18 to 20 minutes at 375°F. You can also check the edges; they should be firm, and if you gently press the center, it should feel set. Keep an eye on it to prevent overbaking.
Can I freeze this pie crust?
Absolutely! You can freeze the unbaked pie crust for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When ready to use, thaw it overnight in the refrigerator before filling and baking as usual.
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).