Pie crust without shortening or butter? It's totally possible. A pie crust using oil instead is not only a nice change from the usual, but is also much easier to make—you don't need a pastry blender or a rolling pin. This is a perfect pie crust recipe for beginner bakers or anyone intimidated by having to cut shortening into the flour. It's also a great option when you find yourself out of shortening!
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 2 tablespoons milk (or water, cold)
Gather the ingredients.
In a bowl, mix flour and salt with a wire whisk.
Stir in oil until combined.
Add water or milk until mixed completely.
Place dough in the middle of 8- or 9-inch glass pie plate. Spread dough out with your fingers, covering the bottom of the plate, up along the sides and over the rim.
Bake according to pie recipe directions.
- The dough is most versatile when made with a mild-flavored oil like vegetable, canola, safflower or peanut. You could use extra virgin olive oil, but it is best with a savory pie like a quiche.
- You can also try coconut oil for an added flavor. Since coconut oil is solid at room temperature, you'll have to heat it slightly in the microwave before using it in this crust.
- If you need a top crust as well for your pie, you can double this recipe.