Pat A Pie Crust
A versatile and buttery pie crust made with simple ingredients, perfect for both sweet and savory fillings, suitable for bakers of all skill levels.
Ingredients
Instructions
- Combine flour and salt in a bowl.
- Combine canola oil and skim milk in a separate container.
- Add the wet mixture to the flour mixture and stir gently.
- Pat the dough thinly into a 9-inch pie plate, building up the top edge.
- Flute the edge of the crust.
- Fill and bake according to your recipe's directions.
- For a baked shell, prick the crust with a fork and bake in a 450°F oven for 8 to 10 minutes.
- Allow the crust to cool before filling.
Tips & Substitutions
For a flakier crust, ensure your canola oil is cold and mix the ingredients gently to avoid overworking the dough. If you want a richer flavor, consider using butter instead of canola oil. If you have gluten-free flour on hand, you can substitute it for the all-purpose flour to make a gluten-free version of this crust. Remember to adjust baking times based on your filling.
Serving Suggestions
This pie crust is versatile and pairs beautifully with a variety of fillings. Use it for classic fruit pies like apple or cherry, or for savory options like quiches. Serve your pie warm with a scoop of vanilla ice cream or a drizzle of Elegant Raspberry Sauce for a delightful dessert. For a more substantial meal, consider serving a side salad.
Storage & Reheating
If you have leftover pie crust, wrap it tightly in plastic wrap and store it in the refrigerator for up to three days. You can also freeze it for up to three months. To reheat, simply place it in a preheated oven at 350°F for about 10-15 minutes until warmed through and crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Pat A Pie Crust contains roughly 489 calories, with 11g protein, 103g carbohydrates, and 6g fat. It is an excellent source of vitamin C (97% of the Daily Value), dietary fiber (44% of the Daily Value), and iron (24% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 a different type of oil for this pie crust?
Yes, you can substitute canola oil with other neutral oils like vegetable or grapeseed oil. However, using olive oil might change the flavor profile of the crust, so keep that in mind based on the filling you choose.
How do I know when the crust is done baking?
The crust is done when it's lightly golden around the edges and firm to the touch. If you're baking it for a filling, follow the specific recipe instructions for doneness. For a pre-baked shell, it should be baked for 8-10 minutes at 450°F until set and lightly browned.
Can I make this crust ahead of time?
Absolutely! You can prepare the crust and refrigerate it for up to three days before using it. For longer storage, freeze it for up to three months. Just remember to let it thaw in the refrigerator before using 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).