Theresa'S Pie Crust(Makes 2 Crusts)
A versatile and flaky pie crust made with simple ingredients, perfect for both sweet and savory pies, suited for home bakers seeking easy, homemade pastry.
Ingredients
Instructions
- Mix flour, salt, and Mazola oil well.
- Sprinkle 3 tablespoons water over the mixture and gather into a ball.
- Do not add more water; add more oil if necessary.
- Roll out the dough between two pieces of waxed paper, loosening the waxed paper when necessary.
- Bake at 350°F until lightly browned.
Tips & Substitutions
For a flakier crust, try using chilled Mazola oil or refrigerate the dough before rolling it out. If you need a gluten-free option, substitute the flour with a 1:1 gluten-free flour blend. Be careful not to overwork the dough; it should be just combined. Adding a teaspoon of sugar can enhance sweetness if you're making a dessert pie.
Serving Suggestions
This pie crust pairs beautifully with a variety of fillings. Consider using it for a savory quiche or a sweet fruit pie. Serve with a scoop of vanilla ice cream or a drizzle of homemade caramel sauce for desserts. For a refreshing drink, serve alongside Magnolia Treats(A Nice Substitute For Mimosas For Brunch) during brunch.
Storage & Reheating
Store any leftover pie crust in an airtight container in the refrigerator for up to 3 days. You can also freeze the rolled-out crusts between layers of wax paper for up to 2 months. When ready to use, thaw in the refrigerator overnight and bake as directed. Avoid reheating after baking as it may become tough.
Nutrition & Diet Analysis (per serving)
Each serving of Theresa'S Pie Crust(Makes 2 Crusts) contains roughly 388 calories, with 11g protein, 80g carbohydrates, and 2g fat. It is an excellent source of iron (27% of the Daily Value) and protein (22% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1746mg 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 butter instead of Mazola oil?
Yes, you can substitute butter for Mazola oil, but it may change the texture. Butter will create a richer flavor and a flakier crust. Use the same amount of butter, but ensure it's chilled and cut into small pieces before mixing it with the flour and salt.
How do I know when the crust is done baking?
The crust is done when it is lightly browned around the edges and feels firm to the touch. Keep an eye on it during the last few minutes of baking to prevent over-browning. If you're unsure, a light golden color indicates it's ready to come out of the oven.
Can I make this crust in advance?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 3 days. Alternatively, you can roll out the crusts, wrap them tightly in plastic wrap, and freeze them for up to 2 months. Just thaw them in the fridge before using.
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).