Single Crust For Custard Pie
A flaky, buttery single crust perfect for custard pies, easy to prepare with simple ingredients, ideal for a homemade dessert that appeals to all ages and skill levels.
Ingredients
Instructions
- Mix sifted flour and salt in a bowl.
- Pour Wesson oil and cold milk together without stirring.
- Add the oil and milk mixture all at once to the flour mixture.
- Stir until just combined and form into a smooth ball.
- Cut the dough in half and flatten slightly.
- Place each half between sheets of waxed paper.
- Dampen the table top to prevent slipping.
- Roll out each piece gently to the edges of the paper.
- Peel off the top sheet of waxed paper.
- Place the rolled-out dough side down into an 8 to 9-inch pie pan.
- Remove the remaining sheet of waxed paper.
- Ease the crust into the pan and form it into the shape of the pan.
- Trim the crust even with the rim of the pan.
- Bake the crust before filling with custard.
Tips & Substitutions
To ensure a flaky crust, avoid overmixing the dough once the liquid is added. If you don't have Wesson oil, canola or vegetable oil work as substitutes. For added flavor, consider incorporating a teaspoon of sugar or a pinch of nutmeg into the flour mixture. Chill the dough before rolling for easier handling.
Serving Suggestions
This crust serves as a delightful base for various fillings, including a classic custard pie or even a fruity dessert like Jessica'S Oatmeal Pie. Pair with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It also complements savory fillings beautifully.
Storage & Reheating
Store any leftover crust in the refrigerator, wrapped tightly in plastic wrap, for up to 3 days. If you have baked the crust and have filling left, keep the filled custard pie in the fridge for up to 2 days. Reheat gently in a low oven to maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Single Crust For Custard Pie contains roughly 296 calories, with 8g protein, 62g carbohydrates, and 1g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1750mg 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 the texture may be denser. To maintain flakiness, consider using a mix of both flours or adding a bit more liquid to the dough.
How do I know when the crust is properly baked?
A properly baked crust will be golden brown and firm to the touch. If you're blind baking, you can use pie weights to prevent bubbling. For added crispness, bake it until slightly darker than you might expect.
Can I freeze the crust for later use?
Absolutely! Wrap the unbaked crust tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator before using, and bake from chilled 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).