Pie Crust And Pie
A simple, flaky pie crust made with basic ingredients, perfect for sweet or savory pies, suitable for beginner bakers and versatile for various fillings.
Ingredients
Instructions
- Put all ingredients in a pie pan.
- Mix together, then press out with hands to form the crust.
- Bake at 350° until brown.
Tips & Substitutions
For a flakier crust, consider using chilled cooking oil or substituting half the oil with cold butter. You can also add a teaspoon of vinegar to the mixture for added tenderness. If you want to experiment, try using whole wheat flour for a nuttier flavor. This crust pairs beautifully with Quick And Easy Cherry Cheese Pie.
Serving Suggestions
Serve the pie warm or at room temperature, topped with whipped cream or vanilla ice cream for a delightful finish. It also pairs well with a fresh fruit salad or a scoop of sorbet. For a festive touch, consider serving alongside Merry Christmas Salad for a colorful presentation.
Storage & Reheating
Store any leftover pie crust in an airtight container in the refrigerator for up to 3 days. If you have baked pie leftovers, cover them with plastic wrap and store in the fridge. To reheat, place in a preheated oven at 350°F for 10-15 minutes to restore crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Crust And Pie contains roughly 385 calories, with 2g protein, 28g carbohydrates, and 31g fat. It is an excellent source of vitamin C (38% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1776mg per serving (77% 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 flour for this pie crust?
Yes, you can substitute all-purpose flour with alternatives like whole wheat flour or gluten-free flour blends. Keep in mind that different flours may affect the texture and flavor of the crust, so some experimentation may be necessary.
How do I prevent the crust from getting soggy?
To prevent a soggy crust, consider pre-baking it for about 10 minutes before adding the filling. Additionally, you can brush the crust with a thin layer of beaten egg before baking, which creates a barrier against moisture.
What fillings work best with this pie crust?
This versatile pie crust is perfect for a variety of fillings, including fruit, custards, or savory mixtures. Classic fillings like apple, pumpkin, or even a savory quiche work wonderfully, making it suitable for both sweet and savory pies.
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).