|Nutritional Guidelines (per serving)|
Pie crust without shortening or butter? Who would think 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!
Although 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. (As you may already know, coconut oil is a bit solid. 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.
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 2 tablespoons milk (or water, cold)
In a bowl, mix flour, and salt with wire whisk.
Stir in oil until mixed.
Add water or milk until mixed completely.
Place dough in middle of 8- or 9-inch glass pie plate. Spread dough out with your hands covering the bottom of the plate, up the sides and over the rim.
Bake according to pie recipe directions.