Stir-N-Roll Two Crust Pie
A versatile two-crust pie crust recipe that yields flaky, tender pastry perfect for sweet or savory pies, suitable for home bakers seeking quick, homemade crusts.
Ingredients
Instructions
- Mix the flour and salt together in a bowl.
- Pour the cooking oil and cold milk into a measuring cup without stirring.
- Pour all the oil and milk mixture into the flour mixture at once and stir lightly until just combined.
- Divide the dough in half and roll half between waxed paper to about 1/2 inch thickness.
- If the paper begins to wrinkle, turn the dough over and roll the other side.
- Peel off the top paper and transfer the rolled dough into a pie pan, then peel off the second paper.
Tips & Substitutions
For a flakier crust, consider substituting half of the cooking oil with unsalted butter. Ensure your milk is very cold for the best results. If you want to add a bit of sweetness, a teaspoon of sugar can be mixed in with the flour and salt. This recipe is versatile; you can easily use it for savory pies like quiches or sweet pies like Coconut And Pecan Pie.
Serving Suggestions
This pie crust is perfect for both sweet and savory fillings. Serve it with a rich fruit filling for a delicious dessert that pairs beautifully with Spice Apple Cake. For savory options, consider using it to make quiches or pot pies. A simple side salad can complement the meal nicely, providing a fresh contrast to the rich flavors.
Storage & Reheating
Store any leftover pie crust in an airtight container in the refrigerator for up to three days. If you have rolled out dough, you can freeze it for up to three months. To reheat, simply place the crust in a preheated oven at 350°F (175°C) for 10-15 minutes until warm and crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Stir-N-Roll Two Crust Pie contains roughly 572 calories, with 14g protein, 113g carbohydrates, and 6g fat. It is an excellent source of iron (41% of the Daily Value) and protein (29% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1842mg per serving (80% 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 a healthier option, but the crust may be denser. To maintain flakiness, consider mixing half all-purpose flour with half whole wheat flour for a better texture.
How do I know when the crust is done baking?
The crust is done when it turns a light golden brown. If you're pre-baking it, keep a close eye to avoid over-baking, which can lead to a tough texture. Using a pie shield can help prevent the edges from burning.
Can I use this crust for a no-bake pie?
Yes, this crust works well for no-bake pies. Just ensure it’s fully chilled before adding your filling. A chocolate or cream filling can be delicious in this crust, making a delightful dessert that’s easy to prepare.
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).