Pie Crust In A Pan
Thin, buttery crust that crisps to a golden perfection—ideal for savory pies or light desserts, quick to prepare and versatile for any occasion.
Ingredients
Instructions
- With a fork, mix the dry ingredients in a pie pan.
- Form a well in the center and pour the oil and milk into the center.
- Mix well with a fork and press to bottom and up sides.
- Prick the bottom.
- Bake at 425° for 12 minutes.
Tips & Substitutions
For a flakier crust, consider using cold oil or substituting half the oil with cold butter. If you prefer a sweeter crust, increase the sugar slightly. This crust works great as a base for both savory and sweet pies, so feel free to experiment with flavors. If you're in a hurry, you can also use store-bought pie crusts for your favorite American recipes.
Serving Suggestions
This pie crust pairs beautifully with a variety of fillings, including fruity options like the Apple Sheet Pie or savory choices like the Garden Harvest Chili. Serve it warm, filled with your favorite custard or fruit mixture, and top with whipped cream or ice cream for dessert. For a hearty meal, use it as a base for pot pie.
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. Reheat in a preheated oven at 350°F for about 5-10 minutes, or until warmed through, to restore its crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Crust In A Pan contains roughly 937 calories, with 4g protein, 29g carbohydrates, and 91g fat. It is a good source of iron (10% of the Daily Value). Note that it is relatively high in sodium, at 509mg per serving (22% 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 pie crust in advance. After mixing, cover it with plastic wrap and refrigerate for up to a week. When ready to use, simply remove from the fridge, press it into your pie pan, and bake as directed.
What can I use instead of oil in this recipe?
If you prefer not to use oil, melted butter or margarine can be a suitable substitute. Use the same amount as the oil called for in the recipe. This will give your crust a rich flavor and a slightly different texture.
How can I prevent my pie crust from shrinking while baking?
To minimize shrinking, make sure to properly chill your pie crust before baking. Additionally, use pie weights or dried beans to weigh down the crust while it bakes. This will help maintain its shape and prevent it from puffing up.
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).