This oil pie crust recipe is an easy low-stress pie dough that requires minimal prep. Use this recipe when youre looking for a vegan pie crust that doesnt use butter! Its delicious with sweet and savory pies.
When it comes to comfort food cooking, theres no getting out of knowing how to make a pie crust. I feel like pie is like the most elevated form of a casserole (which is one of my favorite kinds of comfort food): not only do you get a well rounded meal, or dessert, in one slice, but that slice is surrounded by flaky, indulgent pie crust.
Oil pie crusts are easy to work with because, unlike butter, the fat is already melted. This means that it incorporates into the flour more easily than a solid fat does. The end result is still a flaky, delicious, and satisfyingly rich crust.
Heres how to make a perfect oil pie crust thats flaky, easy to make, and just plain hard to get wrong!
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The pros: Butter has the best flavor. A butter pie crust forms light, lofty, flaky layers while it bakes. The flakiness comes partially from the water content of butter, which evaporates as the pie bakes and turns to steam, separating and puffing up the layers in dough.
The secret to rolling oil pie crust
Okay, maybe this isnt a secret. People have definitely been doing this for years. Personally speaking, my grandma has been doing this for years. Back in high school I tasked my grandparents with mailing me five of their favorite recipes.
One of those recipes was my grandmas “Pat in Pat Oil Pie Crust” (because you would pat the pie crust into place in the pie dish). This recipe is a little different, but is based on the same secret ingredient:
Simply place your pie dough between two pieces of wax paper before rolling it out. This is the wax paper that I use.
No extra flour means no extra gluten formation, which means tender, flaky pie crust. No direct contact with the rolling pin means no pie dough sticking to the rolling pin! Be amazed as your pie crust comes off of the wax paper easily as can be.
Okay, thats enough about oil-based pie crust for now. Check out my tried and true recipe below! It works well for sweet and savory recipes alike.
The Components of an Oil Pie Crust
Most oils that are liquid at room temperature work well in this pie crust recipe. Oils with a neutral flavor, like canola or vegetable oil, work best in pie crust.
Olive oil works in pie crust, but it may impart a slightly olive oil flavor to final product. Be sure that youre not heating the crust to over 375 degrees Fahrenheit, as this is the smoke point of many olive oils.
The takeaway: for a basic pie crust choose an oil that has a neutral flavor.
Low protein flours work best for pies because they yield a more tender crust. The higher the protein content of the flour, the tougher the dough.
- Pastry flour (8-10% protein) for a super tender pie crust, but it is more delicate and may be a bit more difficult for beginners to handle.
- All-purpose flour (11-12%) is a good middle-ground flour and also works well for pie crust. This is my favorite flour that is only available in the south (or online!).
- Bread flour (~13-14% protein) yields a tougher result, so I dont recommend bread flour for this recipe.
- Whole wheat flour will make a more grainy, crumbly texture. Because of this, its trickier to work with whole wheat flour.
The takeaway: All-purpose flour is usually your best bet for a standard oil pie crust for beginners.
The primary role of salt is to contribute flavor to the crust. While it does contribute a bit to gluten formation, its most noticeable effect is in taste.
The takeaway: Salt enhances the flavor of pie crust; use as little or as much as you prefer.
Ice cold water is used in pie crust because cold water makes the pastry dough easier to work with. Add the ice water one tablespoon at a time, as the amount of liquid needed will vary based on kitchen conditions like humidity and temperature.
For actually ice cold water, add a few ice cubes to a bowl (or glass) or water and scoop water out from the dish a tablespoon at a time as you add it to the dry ingredients.
Which Pie Crust is Best? Butter, Shortening, or Lard
FAQ
What is the difference between oil and butter pie crust?
What is the secret to a good pie crust?
What is the best fat to use for pie crust?
Is it better to make pie crust with butter or Crisco?
Does butter & oil make a good pie crust?
When it comes to making the perfect pie crust, butter and oil are never far apart. Because butter has a higher melting point, its crust is softer and melts better in your mouth. Browning occurs more frequently when butter is made with milkfats, rather than shortening, lard, or oil.
Which fat is best for pie crust?
When it comes to pie crust, butter is the best fat because it produces a flaky and delicious result. Butter Crisco Pie Crust is a classic, go-to recipe for many bakers. It’s easy to make and its flaky, buttery texture makes it the perfect base for any type of pie. To make it, you’ll need butter, Crisco shortening, flour, salt, and ice water.
What is the difference between butter and shortening in pie crust?
This makes for a relatively flaky crust if handled properly. While it’s not as tasty as butter, its flavor is still less bland than shortening or oil. Shortening: The fat of choice for pie baking in the fifties and sixties, shortening has a very high melting point, which makes it very easy to mix into pie crust.
What is a good pie crust?
The most classic pie or pastry crust is made with butter. That one can take some practice to master, because if you handle it too much it will end up tough. A more forgiving pie crust is one that is made with a mixture of butter and shortening. That way you get the flavor of the butter, with the easy flakiness that comes from using shortening.