Best 7 Oil Pie Crust Recipes

OIL PIE CRUST

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.

COCONUT OIL PIE CRUST

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.

3 INGREDIENT EASY OIL PIE CRUST

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.

AMAZING COCONUT OIL PIE CRUST

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.

MOM'S OIL CRUST PIE SHELL

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

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

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.