Although most pie crust recipes call for shortening or butter, you can make a successful pie crust without either. A pie crust using oil instead is not only a nice change, 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 the flour and salt with a wire whisk.
Stir in the oil until combined.
Add the cold milk or water until mixed completely.
Place dough 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.
- The dough is most versatile when made with a mild-flavored oil like vegetable, canola, safflower, or peanut. You can use extra virgin olive oil, but the pie crust is best with a savory pie like a quiche or chicken pot pie.
- You can also try coconut oil for an added flavor, which would work well in a coconut cream pie or banana cream pie with coconut. 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, simply double the recipe.