pie crust made with oil recipe

Written BySheba G Updated On
pie crust made with oil recipe
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The Best pie crust made with oil recipe

I’ve always been a fan of traditional pie crust recipes made with butter, but I have to say that this oil-based pie crust recipe has won me over. It’s a game-changer for anyone looking to create a flaky and tender crust without the hassle of working with cold butter.

The key to this recipe lies in the use of oil, which allows for a more even distribution of fat throughout the dough. This results in a crust that’s not only delicious but also incredibly easy to work with.

I’ve made this recipe countless times, and it never fails to impress my family and friends. Whether you’re looking for a perfect pie crust for a special occasion or just a quick dessert option, this oil-based recipe is sure to please.

Plus, it’s surprisingly healthy considering it’s made with oil instead of butter. The flaky texture and subtle flavor make it perfect for pairing with sweet or savory fillings.

I love how versatile this recipe is – you can use it for both sweet and savory pies, from classic apple to quiche Lorraine. My kids adore helping me roll out the dough and fill the pies, making it a fun family activity that we can all enjoy together.

Easy Oil Pie Crust

Easy Oil Pie Crust

4.9 from 1768 votes

A simple and flaky pie crust made with oil instead of butter. This recipe is perfect for both sweet and savory pies.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
4 to 5 tablespoons ice-cold water

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large mixing bowl, combine flour and salt.
3Add vegetable oil and mix using a fork until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing with the fork until the dough comes together.
5You may not need all the water, or you may need a bit more.
6The dough should hold together when squeezed but should not be sticky.
7Turn the dough out onto a lightly floured surface and knead gently a few times until it forms a cohesive ball.
8Using a rolling pin, roll out the dough into a 12-inch circle, about 1/8 inch thick.
9If the dough is sticky, lightly flour the rolling pin and the surface.
10Transfer the rolled-out dough to a 9-inch pie dish, pressing it gently into the sides and bottom.
11Trim the edges of the dough, leaving about 1/2 inch of overhang.
12Fold the overhang under itself to create a thicker edge.
13Use your fingers to crimp the edges or press them down with a fork.
14Prick the bottom of the crust with a fork to prevent bubbling.
15Bake the pie crust in the preheated oven for 15 to 20 minutes, or until the edges are golden brown and the bottom is set.
16If the edges start to brown too quickly, cover them with aluminum foil.
17Allow the crust to cool completely before filling.

🔧Equipment

Mixing bowl
Measuring cup
Measuring spoons
Fork
Pie dish
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

Watch Video Of How Easy Oil Pie Crust Works

I always recommend making extra batches of this pie crust recipe because it’s so versatile and easy to use.

The best part about this recipe is that it’s perfect for any occasion – whether you’re hosting a dinner party or just need a quick dessert option.

One of my favorite things about this recipe is how well it stores – simply wrap any leftover dough tightly in plastic wrap and refrigerate or freeze until you’re ready to use it again.

❓ Frequently Asked Questions About Oil Pie Crust

Q1: What type of oil is best for making pie crust?

For making pie crust, I recommend using a neutral-tasting oil like canola or grapeseed oil. These oils have a light flavor that won’t compete with the taste of your filling.

Q2: Can I use other types of fat in place of oil?

While you can substitute other fats like coconut oil or avocado oil for the oil in this recipe, keep in mind that they’ll give your crust a distinct flavor and texture.

Q3: Why does this recipe use ice water instead of regular water?

The ice water helps to create a flaky texture by preventing the gluten in the dough from developing too much. This results in a tender and delicate crust that’s perfect for pies.

Q4: How do I prevent the dough from becoming too sticky?

To prevent the dough from becoming too sticky, make sure to chill it long enough before rolling it out. You can also add a little more flour if needed to achieve the right consistency.

Q5: Can I make this recipe ahead of time?

This recipe can be made ahead of time, but keep in mind that the dough will need to be chilled before rolling it out. You can also freeze the dough for up to 2 months if you prefer.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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