Oil Pastry
Craft the perfect pie crust in minutes with this easy, no-fail Oil Pastry recipe! Made with pantry staples like all-purpose flour, vegetable oil, and a splash of cold water, this dairy-free and versatile crust is wonderfully flaky and light. Unlike traditional pie crusts, there's no need for cutting in butter—simply mix the ingredients until a dough forms, roll it out, and you're ready to create your favorite pies. Ideal for sweet or savory fillings, it’s a time-saving alternative that delivers delicious results every time. Whether you're tackling a classic apple pie or a savory quiche, this quick and fuss-free oil pastry ensures a buttery texture without the butter. Plus, with just 10 minutes of prep time, it's a must-have recipe for busy bakers looking for simple yet satisfying pastry.
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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 medium-sized mixing bowl, combine the all-purpose flour and salt. Stir with a fork or whisk to evenly distribute the salt.
Add the vegetable oil to the flour mixture. Use a fork to mix until the mixture resembles coarse crumbs.
Drizzle the cold water over the mixture one tablespoon at a time, stirring gently until the dough comes together. You may not need all the water, so add it gradually.
Once the dough holds together, divide it into two equal portions if making a double crust, or keep it whole if making a single-crust pie.
Shape the dough into a ball (or two if divided) and flatten into a disc. Wrap in plastic wrap and refrigerate for about 15-30 minutes to rest. This step is optional but will help with rolling out.
On a lightly floured surface, roll out the dough to your desired size, typically around 1/8 inch thickness. Rotate the dough as you roll to maintain an even thickness and prevent sticking.
Carefully transfer the rolled dough to your pie pan. Press it gently into the pan and trim any excess overhang with a sharp knife. Crimp or decorate the edges as desired.
Proceed with your pie recipe by adding your filling and baking, or bake the crust alone if your recipe calls for a pre-baked shell.
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.
