9-Inch Oil Crust
A simple, versatile oil crust perfect for pies and tarts, offering a tender, flaky base that adapts well to sweet or savory fillings, ideal for quick baking needs.
Ingredients
Instructions
- Put flour in the middle of a 9-inch pie pan.
- Mix milk and oil together.
- Pour the milk and oil mixture over the flour at once.
- Stir until the mixture is blended.
- Pat the dough into the crust with your fingers.
- Shape the dough around the sides and bottom of the pan.
- Prebake at 350°F or bake with your favorite filling and directions.
Tips & Substitutions
For a flakier crust, consider using a mix of all-purpose flour and whole wheat flour for added flavor. If you're out of milk, you can substitute with water or a non-dairy milk alternative. Ensure that your oil is neutral-flavored, like vegetable or canola oil, to maintain the taste balance. For a savory pie, adding herbs or spices to the flour can enhance the flavor profile.
Serving Suggestions
This oil crust pairs beautifully with savory fillings like quiches or sweet fillings such as fruit pies. Serve your pie with a dollop of whipped cream or a scoop of ice cream for dessert, or a fresh side salad like Fat Man'S Salad for a light lunch option. It's versatile and works wonderfully in both sweet and savory applications.
Storage & Reheating
Store any leftover crust tightly wrapped in plastic wrap or aluminum foil in the refrigerator for up to 3 days. If you've already filled the crust, cover it with a lid or plastic wrap and refrigerate for up to 2 days. Reheat filled pies in a preheated oven at 350°F until warmed through, about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of 9-Inch Oil Crust contains roughly 330 calories, with 7g protein, 47g carbohydrates, and 12g fat. It is a good source of iron (16% of the Daily Value) and protein (14% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser crust. Consider mixing half whole wheat and half all-purpose for a balance of texture and flavor.
Is it necessary to prebake the crust?
Prebaking is recommended if you're using a custard or wet filling to prevent a soggy bottom. If you're filling it with a filling that cooks quickly, you can skip the prebaking.
What kind of oil works best for this crust?
Neutral oils like canola or vegetable oil work best for this recipe. Avoid strong flavored oils like olive oil, as they could alter the taste of your dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).