pie crust with oil recipe
The Best pie crust with oil recipe
I’ve been making pie crust with oil for years, and it’s still one of my favorite recipes. It’s a classic recipe that’s been around for centuries, and it’s perfect for any occasion. Whether I’m making a simple pie for dinner or a show-stopping dessert for a special event, this recipe is always a winner.
The key to a great pie crust is using the right combination of ingredients and techniques. In this recipe, we’re using oil instead of butter, which gives the crust a unique flavor and texture. The oil also makes the crust easier to roll out and less prone to cracking.
This recipe is a staple in my kitchen, and I’m sure it will become one of your favorites too. One of the best things about this recipe is how versatile it is. You can use it to make all sorts of pies, from sweet treats like cherry and blueberry to savory pies filled with chicken or vegetables.
And because the crust is so easy to make, you can whip up a batch in no time. My family loves this recipe because it’s so easy to make and always turns out delicious. My kids are picky eaters, but they love helping me mix the dough and roll out the crust.
And when we’re all done, we love enjoying the fruits of our labor together as a family. This recipe is perfect for everyday eating, but it’s also great for special occasions like holidays and parties. The best part is that it’s relatively healthy compared to traditional pie crusts made with butter or lard.
Oil Pie Crust
A simple and flaky pie crust made with oil instead of butter or shortening. This crust is easy to mix and roll, perfect for both sweet and savory pies.
🥘Ingredients
For the Crust
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Oil Pie Crust Works
One of my favorite things about this pie crust with oil recipe is how easy it is to store and reheat leftovers.
Simply wrap the leftover crust tightly in plastic wrap or aluminum foil and refrigerate or freeze as needed.
When you’re ready to serve, simply thaw the leftovers at room temperature or reheat them in the oven until crispy.
❓ Frequently Asked Questions About Oil Pie Crust
Q: What type of oil should I use in this recipe?
For this recipe, you can use any type of oil you prefer. Some people swear by using olive oil for its rich flavor, while others prefer neutral-tasting canola oil. You can also use other oils like coconut or avocado oil if you prefer a different flavor profile.
Q: Can I make this recipe ahead of time?
This recipe is perfect for making ahead of time because the dough can be refrigerated or frozen for later use. Simply thaw the dough overnight in the fridge or let it come to room temperature before rolling it out.
Q: What if I don’t have a pastry blender?
You don’t need a pastry blender to make this recipe! Simply use your fingers or a fork to work the fat into the flour until you get a crumbly mixture.
Q: Can I substitute other types of fat in this recipe?
Yes, you can substitute other types of fat in this recipe if you prefer. Some people like using lard or vegetable shortening instead of butter or oil.
Q: How do I store leftover pie crust?
You can store leftover pie crust in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.