Wesson Oil Stir-N-Roll Pie Crust
A versatile homemade pie crust made with Wesson Oil, perfect for sweet or savory pies, offering a tender texture and flaky crust suitable for all baking enthusiasts.
Ingredients
Instructions
- Sift flour and salt together.
- Pour oil and milk together in a measuring cup.
- Pour liquid into flour mixture.
- Stir with a fork until flour is moistened.
- Divide dough into 2 pieces and roll each half between 2 pieces of waxed paper.
Tips & Substitutions
For a flakier crust, make sure your oil and milk are at room temperature before mixing. If you need a dairy-free option, substitute the milk with almond milk or any plant-based milk. You can also add a teaspoon of sugar for a slightly sweet crust, which pairs beautifully with desserts like To Die For Banana Pudding.
Serving Suggestions
This pie crust is versatile and can be used for both savory and sweet pies. Serve it with a rich filling such as a creamy custard or a fruit pie. It also goes well with dishes like Pumpernickel Spinach Dip if you're looking for a savory application. Consider pairing it with a dollop of whipped cream or ice cream for dessert.
Storage & Reheating
Store any leftover pie crust dough in an airtight container in the refrigerator for up to 3 days. To reheat, allow the dough to come to room temperature before rolling it out again. If the crust is already baked, keep it covered at room temperature or refrigerate for a few days; reheat in a 350°F oven until warmed.
Nutrition & Diet Analysis (per serving)
Each serving of Wesson Oil Stir-N-Roll Pie Crust contains roughly 112 calories, with 3g protein, 23g carbohydrates, and 0g fat. 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 plain flour?
Yes, you can substitute whole wheat flour for plain flour in this recipe. However, the texture may be denser, and you might need to adjust the liquid slightly. Start with a little less milk and add more if needed to achieve the right consistency.
How do I ensure my pie crust doesn't shrink while baking?
To prevent shrinkage, chill the dough for at least 30 minutes before rolling it out. This helps relax the gluten. Additionally, make sure to properly dock the crust with a fork before baking to allow steam to escape.
Can I freeze the pie crust for later use?
Absolutely! Wrap the rolled-out pie crust tightly in plastic wrap and then in aluminum foil before freezing. It can be stored in the freezer for up to 3 months. When ready to use, thaw it in the refrigerator overnight before baking.
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).