|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 0g||2%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Although most pie crust recipes call for shortening or butter, you can make a successful pie crust without either. Using oil makes the crust vegan friendly, so this simple oil crust can cater to restricted dietary needs or people with dairy allergies or intolerances. A pie crust using oil is not only a nice change but is also much easier to make as you don't need a pastry blender or a rolling pin. The result is a flaky crust that you can use for savory or sweet fillings.
Keep in mind that the oil you use will impact the flavor of the crust, so the dough is most versatile when made with a mild-flavored oil like vegetable, canola, or orange safflower. Choose wisely, as coconut oil, olive oil, or peanut oil can add a bold and rich flavor. Use coconut oil for an added flavor in a coconut cream pie or banana cream pie with coconut, olive oil for a quiche or chicken pot pie, or peanut oil to complement a chocolate filling.
Also, different oils have different smoking points, so first check the temperature you are planning to use on the oven against the smoking point of the oil you have in your dough. If too hot, the dough will inevitably "smoke" and have a sour flavor.
This is the perfect pie crust recipe for beginner bakers or anyone intimidated by having to cut shortening into the flour. It's also a quick and easy alternative to crusts for all types of pies. If you need a top crust as well for your pie, simply double the recipe.
Click Play to See This Easy Oil Pie Crust Come Together
"If you are looking for a vegan or dairy-free pie crust, this is just what you need. A big tip would be to use this as a press-in pie crust, not to try to roll it out. But besides that, you can now make a dairy-free pie that would please anyone!" —Tracy Wilk
1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup vegetable oil
2 tablespoons milk (or water or non-dairy beverage), cold
Gather the ingredients.
In a bowl, mix the flour and salt with a wire whisk.
Stir in the oil until combined.
Add the cold milk or water until mixed completely. The consistency will be crumbly.
Place mixture in the middle of an 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, either blind baking it first for custard pies or unbaked fillings or filling it and baking it whole.
When Do I Need to Sift the Flour?
Sifting flour helps break up potential lumps or get rid of impurities in the flour. It also imparts air into the flour so that it's easier to mix with other dry ingredients. Some recipes call for sifting, while others don't. So, when is sifting necessary?
In general, sifting is necessary with cakes that are expected to have an airy texture, like sponges, genoise, or angel food. It is also advisable to sift the flour when it has been sitting around packed for a few weeks, so measuring is more exact, and your cup isn't going to be very packed and tight.
But for crusts, more often than not, sifting isn't necessary as the texture you want from your crust is dense and tough in nature.