pie crust using oil recipe
The Best pie crust using oil recipe
I’m so excited to share with you my favorite pie crust using oil recipe. This recipe has been a staple in my household for years, and I just can’t get enough of it. The first time I made this pie crust, I was amazed at how easy it was to make and how delicious it turned out. I remember thinking to myself, ‘Why have I been using butter all these years?’
The flavor is just so much better with oil, and the texture is perfect. My family loves it when I make this pie crust for special occasions, but honestly, we eat it all the time. It’s just that good! The best part is that it’s super easy to make and requires only a few ingredients.
I’ve made this recipe countless times, and every time it turns out perfectly. It’s a game-changer for any home cook looking to elevate their pie-making skills. The history of pie crusts dates back to ancient times when people would use animal fats to make pastry dough. Over time, people started using butter and later other fats like lard.
But the use of oil in pie crusts is a relatively modern innovation. Using oil instead of butter gives the pie crust a lighter, flakier texture that’s just divine. Plus, it’s healthier than using butter, which is always a bonus. Making this pie crust is quite straightforward.
You’ll need all-purpose flour, cold oil (such as canola or vegetable oil), ice water, and salt. Simply combine the dry ingredients in a bowl, then add the cold oil and mix until the dough starts to come together. Gradually add the ice water until you have a cohesive ball of dough. Knead the dough a few times until it becomes smooth and pliable.
One of my favorite things about this pie crust recipe is that it’s incredibly versatile. You can use it for sweet or savory pies, and it will always turn out perfectly. My family loves when I make chicken pot pies with this crust – it’s just the perfect combination of flavors and textures.
Easy Oil Pie Crust
A simple and flaky pie crust made with oil instead of butter or shortening. This no-roll crust is pressed directly into the pie pan, making it quick and forgiving for beginners.
🥘Ingredients
For the Crust
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Oil Pie Crust Works
This pie crust using oil recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just want something delicious for your family on a Tuesday night.
The best part is that it’s so easy to make ahead of time and store in the fridge or freezer for later use.
Simply thaw the frozen dough overnight in the fridge or let it sit at room temperature for a few hours before baking.
❓ Frequently Asked Questions About Oil Pie Crust
Q: Can I use other types of oil instead of canola or vegetable oil?
A: Yes, you can experiment with different oils like olive or avocado oil to see if you like them better.
Q: How do I store leftover pie crust?
A: You can store leftover pie crust in an airtight container in the fridge for up to three days or freeze it for up to two months.
Q: Can I make this pie crust ahead of time?
A: Yes, you can make the dough ahead of time and store it in the fridge for up to two days before rolling it out.
Q: What if I don’t have ice water available?
A: You can use cold tap water as a substitute for ice water if you don’t have access to ice.
Q: Can I use this pie crust recipe for other types of baked goods?
A: Yes, you can use this pie crust recipe as a base for other types of baked goods like quiches or savory tartlets.