pie crust using oil recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best pie crust using oil recipe

I’ve been making pie crust using oil for years, and it’s a game-changer. The flaky, buttery flavor is just like grandma used to make, but without the guilt of using all that butter. I love that this recipe is easy to make and requires only a few ingredients.

My kids adore helping me roll out the dough and fill it with their favorite fruits or nuts. We make it for special occasions like holidays and birthdays, but also for everyday meals like Sunday supper. The best part?

It’s healthier than traditional pie crust, thanks to the use of oil instead of butter. Plus, it’s so versatile – we’ve used it for savory pies like spinach and feta, as well as sweet treats like strawberry and blueberry. My family loves when I make a big batch of pie crust and we have it on hand for impromptu meals or snacks.

It’s also a great way to get my kids involved in cooking, since they can easily help with rolling out the dough and adding fillings. I’ve even started using this recipe for my own personal indulgences – like when I need a pick-me-up after a long day. And let’s not forget the leftovers – we always have some pie crust leftover, which I love because it means I can freeze it for later use or make some delicious garlic bread on the side.

Overall, this recipe has become a staple in our household, and I’m so glad I discovered it. It’s saved me from countless trips to the grocery store for pie crusts or frozen pizzas.

Simple Oil-Based Pie Crust

4.8 from 1999 votes

This pie crust recipe uses oil instead of butter making it easy to work with. It 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 cups all-purpose flour
1 tsp salt
1/2 cup vegetable oil
4-5 tbsp ice-cold water

👨‍🍳Directions

1Preheat your oven to 425°F.
2This ensures that the pie crust will be ready to bake as soon as it is rolled out.
3In a large mixing bowl, combine the flour and salt.
4Mix well to ensure the salt is evenly distributed throughout the flour.
5This will enhance the overall flavor of the pie crust.
6Gradually pour in the vegetable oil while stirring the flour mixture with a fork.
7Continue stirring until the mixture resembles coarse crumbs.
8The mixture should hold together when squeezed but not be overly sticky.
9Gradually add the ice-cold water, one tablespoon at a time, stirring continuously with a fork.
10Add just enough water until the dough comes together and forms a ball.
11Be careful not to add too much water, as this can make the crust tough.
12Turn the dough out onto a lightly floured surface and knead gently for about 1 minute.
13The dough should be smooth and pliable.
14If the dough is too sticky, add a bit more flour.
15If it is too dry, add a bit more water.
16Roll out the dough on a lightly floured surface until it is about 1/8 inch thick.
17The dough should be large enough to fit your pie dish with some overhang.
18Use a rolling pin to achieve an even thickness.
19Carefully transfer the rolled-out dough to a 9-inch pie dish.
20Press the dough gently into the sides and bottom of the dish.
21Trim any excess dough from the edges, leaving about 1 inch of overhang.
22This will ensure a neat and even crust.
23Crimp the edges of the pie crust using your fingers or a fork.
24This will give the crust a decorative finish and help to hold the filling in place.
25Make sure the edges are sealed to prevent any leaks.
26Prick the bottom of the pie crust with a fork several times.
27This will allow steam to escape during baking, preventing the crust from puffing up.
28Place the pie dish in the preheated oven and bake for 10-12 minutes, or until the edges of the crust begin to turn golden brown.
29This partial baking step will set the dough and give it a nice color.
30Remove the pie crust from the oven and let it cool slightly on a wire rack.
31This will allow the crust to firm up and make it easier to handle.
32Once cooled, you can fill the crust with your desired pie filling and bake according to the filling’s instructions.

🔧Equipment

Mixing bowl
Baking sheet
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 Simple Oil-Based Pie Crust Works

This pie crust using oil recipe has become a staple in our household – we love making it for special occasions like holidays and birthdays, as well as everyday meals like Sunday supper. The best part?

It’s healthier than traditional pie crust thanks to the use of oil instead of butter. We’ve even started using this recipe for my own personal indulgences – like when I need a pick-me-up after a long day.

And let’s not forget the leftovers – we always have some pie crust leftover which means we can freeze it for later use or make some delicious garlic bread on the side.

❓ Frequently Asked Questions About Oil-Based Pie Crust

Q: What type of oil should I use in this recipe?

A: You can use any neutral-tasting oil you prefer, such as canola or grapeseed oil. Just be sure to choose an oil with a high smoke point so it doesn’t burn or smoke during baking.

Q: Can I use this recipe for gluten-free pie crust?

A: Yes, you can easily modify this recipe to make gluten-free pie crust by substituting the all-purpose flour with a gluten-free flour blend and using xanthan gum to help with texture.

Q: How do I store leftover pie crust?

A: To store leftover pie crust, simply wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator for up to 3 days or freeze for up to 2 months.

Q: Can I make this recipe ahead of time?

A: Yes, you can make the dough ahead of time by preparing the ingredients and mixing them together in advance. Then, simply refrigerate the dough until you’re ready to roll it out and bake.

Q: Is this recipe suitable for vegetarians?

A: Yes, this recipe is perfect for vegetarians since it uses vegetable oil instead of animal fat or lard.

Q: Can I use this recipe for savory pies like quiche?

A: Absolutely! This recipe works beautifully for savory pies like quiche or spinach and feta tart.

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.

Similar Posts