Pie Crust With Oil
A versatile, flaky pie crust made with oil that offers a tender texture and rich flavor, ideal for sweet and savory fillings, suitable for quick homemade pies.
Ingredients
Instructions
- Put flour and salt in a medium bowl.
- Combine oil and milk in a cup.
- Make a well in the flour; pour oil and milk mixture into the well.
- Stir until the mixture is combined.
- Gather the dough into a ball and divide in half.
- Roll out each portion between sheets of waxed paper.
- Invert the dough into a pie pan and remove the waxed paper.
- If making a double crust, invert the second crust as well.
- Bake at 425°F for 10 to 15 minutes.
Tips & Substitutions
To ensure a flaky pie crust, avoid overmixing the dough and handle it gently. If you don't have Puritan oil, vegetable or canola oil can be used as a substitute. For added flavor, consider incorporating a tablespoon of sugar for sweet pies or a touch of vinegar for savory options. This crust is versatile for both sweet and savory dishes, making it perfect for recipes like Grandmother'S Tennessee Peach Cobbler.
Serving Suggestions
This pie crust pairs beautifully with fruit fillings like those found in Overnight Cherry Salad, or creamy fillings such as custards. Serve your pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. It also complements savory fillings, making it a great base for quiches or pot pies.
Storage & Reheating
Store any leftover pie crust wrapped tightly in plastic wrap or an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the dough for up to 3 months. When ready to use, thaw in the refrigerator overnight and let it sit at room temperature for about 10-15 minutes before rolling out to ensure it's pliable.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Crust With Oil contains roughly 703 calories, with 12g protein, 92g carbohydrates, and 31g fat. It is an excellent source of iron (31% of the Daily Value) and protein (25% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1747mg per serving (76% 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 it may yield a denser crust. You might want to combine half whole wheat and half all-purpose for a lighter texture. Adjust the liquid slightly if necessary, as whole wheat flour absorbs more moisture.
How do I prevent the crust from shrinking during baking?
To prevent shrinking, make sure to chill the dough for at least 30 minutes before rolling it out. Additionally, avoid stretching the dough when placing it in the pie pan, as this can cause it to shrink while baking. You can also use pie weights or beans to keep the crust in place.
What can I do if my crust cracks while rolling it out?
If your crust cracks, don't worry! Just patch it up with small pieces of dough and gently press them together. If the dough is too dry, you can add a teaspoon of cold milk or water to help it come together better. Ensure the dough is well chilled, as this makes it easier to roll.
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).