pie crust with oil recipe
The Best pie crust with oil recipe
I’m so excited to share this pie crust with oil recipe with you all, it’s one of my favorite recipes that I’ve been making for years. I first tried it at my grandmother’s house when I was a kid, and it’s been a staple in our family ever since. The combination of the flaky crust and the savory filling is just perfect, and the best part is that it’s so easy to make.
I love how the oil gives the crust a rich and buttery flavor that’s just impossible to resist. And the best part is that it’s so versatile – you can use it for sweet pies like apple or cherry, or savory pies like spinach and feta. My kids absolutely love helping me make this recipe, and they’re always so proud of themselves when they see how delicious it turns out.
We’ve made it for family gatherings, holidays, and even just a regular Tuesday dinner. It’s one of those recipes that never fails to impress, and I’m sure you’ll love it just as much as we do. I think what I love most about this recipe is how easy it is to customize.
You can add your favorite herbs or spices to give it an extra boost of flavor, or try out different types of oil for a unique taste. And the best part is that it’s so forgiving – even if you mess up the crust, it’s still going to be delicious. My grandmother used to say that the secret to a good pie crust is in the ingredients and the technique, but also in the love you put into making it.
And I think she was right – there’s just something special about taking time to make something from scratch, even if it’s not perfect. One of my favorite things about this recipe is how well it stores. We often make a big batch of pie crust and freeze it for later use – just thaw it out when you’re ready to make a pie, and you’re good to go.
And the best part is that it reheats beautifully – just pop it in the oven for 10-15 minutes, and you’ll have a perfectly flaky crust again.
Pie Crust with Oil
A simple and flaky pie crust made with oil. This recipe is perfect for both sweet and savory pies.
🥘Ingredients
For the Dough
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Pie Crust with Oil Works
This pie crust with oil recipe has become a staple in our household over the years – we love making it for special occasions like holidays and family gatherings, but also for everyday meals when we need something comforting.
One thing I love about this recipe is how easy it is to store – we often freeze our leftover dough for later use, which makes meal prep a breeze.
And when we do reheat our pies from scratch using this recipe, they always come out perfectly flaky and delicious.
❓ Frequently Asked Questions About Pie Crust with Oil
Q: What type of oil should I use for this recipe?
For this recipe, I like to use a neutral-tasting oil like canola or grapeseed – they won’t impart any strong flavors on the crust. However, if you want to get fancy, you can try using olive oil or avocado oil for a richer flavor.
Q: Can I make this recipe without using lard?
Yes! While lard does give the crust a deliciously rich flavor, you can easily substitute in vegetable shortening or coconut oil instead. Just keep in mind that they might affect the texture slightly.
Q: How do I know if my pie crust is done?
A good rule of thumb is to check on your pie after about 20-25 minutes – if the edges are golden brown and the center is set, you’re good to go! If not, just give it another 5-10 minutes.
Q: Can I make this recipe in advance?
Yes! This recipe freezes beautifully – simply thaw out the dough when you’re ready to make your pie, and proceed as usual.
Q: What if my pie doesn’t turn out flaky?
No worries! If your pie doesn’t turn out flaky, don’t worry – just try again with a bit more patience next time. The key is to keep your ingredients cold and your dough relaxed until you’re ready to roll it out.
