Best 7 Oil Pie Crust Recipes
# Oil Pie Crust: A Flaky and Flavorful Alternative to Butter
Pie crust is an essential component of many delicious desserts and savory dishes. Traditionally, pie crust is made with butter, but oil can be an excellent substitute, especially if you are looking for a vegan or dairy-free option. Oil pie crusts are also generally flakier and crispier than butter pie crusts. This article provides three different recipes for oil pie crusts: a basic oil pie crust, a whole wheat oil pie crust, and a gluten-free oil pie crust. All three recipes are easy to follow and result in a delicious and flaky pie crust that is perfect for any occasion. Whether you are a seasoned baker or a beginner, you will find the perfect oil pie crust recipe here. So, preheat your oven and let's get started!
OIL PIE CRUST
Very easy recipe from my Grandmother. Crust can be rolled out a second time if necessary and it won't get tough.
Provided by Donna Cowan
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 16
Number Of Ingredients 4
Steps:
- Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more.
- Roll out on lightly floured surface.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 16.8 g, Cholesterol 0.6 mg, Fat 7.2 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 148.9 mg, Sugar 0.4 g
COCONUT OIL PIE CRUST
This is a butter/shortening-free pie crust. It is a bit healthier and just as tasty, flaky and buttery tasting. This makes 2 crusts and works for both sweet or savory pies. Just add 1 teaspoon sugar if you're making a sweet pie. Make sure to use refined coconut oil to hide the coconut taste. Unless of course you will use this for a coconut pie!
Provided by Yoly
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- Combine flour, coconut oil, and salt in a food processor and pulse until combined.
- Add 5 tablespoons ice cold water and pulse. With the food processor running at low speed, add 1 additional tablespoon of water at a time until a dough forms.
- Using your hands, pat dough to shape into a ball. Cut in half for 2 pie crusts.
- Flour a work surface and rolling pin and roll out dough.
- Bake as directed for any pie recipe you are following.
Nutrition Facts : Calories 419.7 calories, Carbohydrate 38.8 g, Fat 27.7 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 23.6 g, Sodium 292 mg, Sugar 0.1 g
3 INGREDIENT EASY OIL PIE CRUST
This is Mom's pie crust. I've never seen a flakier crust anywhere. This is so easy it just makes other crusts seem like work.
Provided by fame869
Categories Dessert
Time 10m
Yield 2 crusts
Number Of Ingredients 3
Steps:
- Mix oil and water and add to flour to form dough.
- Divide into two equal parts.
- Roll between wax paper.
- Cook pie as required.
- Easy, Easy.
Nutrition Facts : Calories 936.8, Fat 55.7, SaturatedFat 7.2, Sodium 3.6, Carbohydrate 95.4, Fiber 3.4, Sugar 0.3, Protein 12.9
AMAZING COCONUT OIL PIE CRUST
I created this recipe for my niece, who is allergic to soy, and discovered that coconut oil makes the most amazingly moist and flaky crust I've ever tasted. If you have trouble finding coconut oil, try the health or organic food section of your store, or a health food supplier.
Provided by Joy
Categories Desserts Pies 100+ Pie Crust Recipes
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Whisk coconut oil, egg, vinegar, water, and salt together in a large bowl. Add flour; mix until smooth using a fork, pastry blender, or your hands.
- Divide the dough evenly into two bowls. Refrigerate until cool and firm, about 1 hour.
- Roll each ball of dough out on a floured surface. Cook according to pie recipe instructions.
Nutrition Facts : Calories 532.3 calories, Carbohydrate 35.8 g, Cholesterol 23.3 mg, Fat 42 g, Fiber 1.3 g, Protein 5.6 g, SaturatedFat 35.6 g, Sodium 300.7 mg, Sugar 0.2 g
MOM'S OIL CRUST PIE SHELL
My mom's favorite pie cookbook is the old Farm Journal's "Complete Pie Cookbook" from 1965... and her copy is well-used and loved, full of clippings and hand-written notes. This recipe is based on the one from there, with modifications to her taste. It works really well for all sorts of pies, especially her Quiche Lorraine (see my other recipes) and pumpkin. Simple and flaky! Makes one 9-inch pie shell with a little left over... Mom takes the leftover and makes it into little snack crackers. :) My sister claims she doesn't like oil crust, but she never knows the difference when Mom uses them in her pies.
Provided by Julesong
Categories Pie
Time 7m
Yield 1 unbaked pie shell
Number Of Ingredients 4
Steps:
- Sift the flour and salt into a large mixing bowl.
- In a separate bowl, combine the oil and water (and milk, if using 2 Tbsp water and 2 Tbsp milk).
- Pour liquid mixture all at once into the sifted mixture, and then - with your hands - press the dough into a smooth ball. Be careful not to overwork the dough or it can become tough; it will be somewhat crumbly and soft.
- To use, press the dough into the pie shell and shape the edges into flutes with your fingers. If there are thin spots, the dough is soft enough to easily to press extra into them with no worries.
- Note: use any left over pieces of dough by baking them into little snack crackers. This dough freezes and thaws really well!
OIL-BASED PIE CRUST
This is from an older Betty Crocker cookbook. Makes great, flaky, delicate pie crusts. This is for a 2 crust 9" pie. Must use waxed paper to roll out. Patch tears or holes with leftover pieces. If something bad happens, don't re-roll - throw out and do over.
Provided by sheepdoc
Categories < 15 Mins
Time 10m
Yield 1 pie crust, 8 serving(s)
Number Of Ingredients 4
Steps:
- Use a fork to mix. Mix flour and salt.
- Stir in oil until clumps are pea-sized.
- Add cold water and stir. Ok if it's gluey or clumpy.
- Roll slightly more than half out between waxed paper sheets to the size needed. Edge to edge wide.
- Peel paper off one side and replace, flip and peel off other side.
- Use bottom sheet of waxed paper to hold crust, Flip into pie plate. Very delicate - can't do much arranging.
- Patch holes or tears, Trim edge.
- Roll out rest of crust including trimmed pieces.
- Place on top of filling in crust, crimp edges, cut steam holes.
COCONUT OIL PIE CRUST
This recipe from coconut recipes cookbook is so good with banana cream pie- If you like coconut you will love this recipe by Sarah Shilhavy. Photo is by Jeremiah Shilhavy.
Provided by Pat Duran
Categories Pies
Time 20m
Number Of Ingredients 4
Steps:
- 1. Cut the coconut oil into the flour and salt with a pastry blender. Add water 1 Tablespoon at a time and mix well, until it looks smooth but shaggy. Chill dough wrapped in plastic for 25 minutes.Remove plastic.
- 2. Roll dough between 2 sheets of waxed paper. Pastry will be tender. Roll out dough to fit pie plate. Remove top paper. Flip the crust in pie plate with the other waxed paper side up and remove it once the crust is centered. Cut and flute edge . Pierce crust with fork all over and bake in 375^ oven for 8-10 minutes till lightly browned.
- 3. Prepare your favorite cream or fluff or pudding filling and place in the baked crust.Cool and enjoy. Great crust for banana cream pie or pineapple fluff pie.
Tips:
- Use cold butter and ice water to keep the dough flaky and prevent it from becoming tough.
- Work the dough quickly and avoid overworking it, as this can also make it tough.
- If the dough is too dry, add a little more ice water. If it is too wet, add a little more flour.
- Chill the dough for at least 30 minutes before rolling it out. This will help it to hold its shape better.
- When rolling out the dough, use a light touch and avoid pressing down too hard. This will help to prevent the dough from becoming tough.
- If the dough tears, simply patch it up with a small piece of dough.
- Bake the pie crust in a preheated oven to ensure that it cooks evenly.
- If you are using the pie crust for a blind bake, weigh it down with pie weights or dried beans to prevent it from puffing up.
Conclusion:
With a little practice, you'll be able to make perfect oil pie crusts every time. Just remember to use cold ingredients, work the dough quickly, and chill it before rolling it out. With these tips in mind, you're sure to impress your friends and family with your delicious homemade pies.
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