Oil Based Pie Crust
Effortlessly flaky and incredibly versatile, this Oil-Based Pie Crust recipe is a game-changer for both sweet and savory pies. With just five pantry-friendly ingredients—like all-purpose flour, vegetable oil, and cold water—this no-chill, no-fuss dough comes together in only 15 minutes. The use of oil instead of butter makes this crust uniquely tender and wonderfully pliable, perfect for beginners or anyone seeking a dairy-free alternative. The dough rolls out like a dream and adapts seamlessly to double-crust pies, lattice tops, or intricate shapes. Whether you're baking a comforting pot pie or a decadent fruit-filled dessert, this easy pie crust recipe guarantees a golden, flaky base every time.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 teaspoons Salt
- 1 tablespoons Granulated sugar (optional, for sweet pies)
- 0.5 cups Vegetable oil (such as canola or sunflower)
- 3 tablespoons Cold water
Instructions
In a large mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar (if using).
Create a well in the center of the dry ingredients.
Pour the vegetable oil and cold water into the well.
Using a fork or spoon, stir the mixture until it begins to come together into a rough dough.
Gently knead the dough with your hands directly in the bowl until it forms a smooth ball. Be careful not to overwork the dough to keep it tender.
Divide the dough into two equal portions (if making a double crust).
Place one portion of dough between two sheets of parchment paper or wax paper. Roll it out to your desired thickness, typically about 1/8 inch.
Carefully transfer the rolled dough to a 9-inch pie pan, removing one sheet of parchment and gently pressing the dough into the pan.
Trim any excess dough hanging over the edge, leaving about 1/2 inch overhang if making a double-crust pie for crimping.
Repeat the rolling process for the second portion if making a double-crust pie, or save the remaining dough for lattice or decorative elements.
Proceed with filling and baking your pie as instructed in your specific pie recipe.
Nutrition Facts
Calories |
1937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.7 g | 155% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1186 mg | 52% | |
| Total Carbohydrate | 195.7 g | 71% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 13.1 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 258 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.
