Easy Oil Pie Crust
Discover the secret to perfect homemade pies with this *Easy Oil Pie Crust* recipe, a fuss-free alternative to traditional pastry-making. With just four pantry staples—flour, salt, vegetable oil, and cold water—this no-roll crust comes together in under 10 minutes for a flaky, tender base that’s perfect for sweet or savory creations. Say goodbye to butter and mixing struggles; this simplified method delivers a press-in dough with a delightfully sandy texture, easily shaped to fit any pie pan. Whether you're making a pre-baked shell or assembling a classic filled pie, this recipe ensures delicious, melt-in-your-mouth results every time. Beginner-friendly and incredibly versatile, it’s a must-try for effortless pie-making.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.5 cups Vegetable oil
- 0.25 cups Cold water
Instructions
In a mixing bowl, combine the all-purpose flour and salt. Stir well to evenly distribute the salt.
Add the vegetable oil into the bowl with the dry ingredients. Use a fork to mix the oil and flour until it resembles a crumbly, sandy texture.
Add the cold water a little at a time. Continue mixing with the fork until the dough comes together and forms a cohesive ball. If the dough is still crumbly, add a few extra drops of cold water, but be careful not to overhydrate.
Once the dough has formed, place it on a sheet of parchment paper or a clean flat surface. Roll it out into a circle that is about 11-12 inches in diameter for a standard 9-inch pie pan.
Carefully transfer the dough to your pie pan by rolling it over your rolling pin and unrolling it into the pan. Press the dough gently into the sides and bottom of the pie pan.
Trim any excess overhang, leaving about a 1/2-inch border. Tuck the border under itself to create a thicker edge, then crimp or flute as desired.
If using the crust for a pre-baked shell, prick the bottom all over with a fork and bake according to your pie recipe. If filling the pie before baking, follow the baking instructions for your specific pie filling.
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.9 g | 137% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1186 mg | 52% | |
| Total Carbohydrate | 183.1 g | 67% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 0.5 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 257 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
