Never Fail Oil Crust
A versatile and foolproof oil-based pie crust that yields tender, flaky shells, perfect for sweet or savory fillings, suitable for bakers of all skill levels.
Ingredients
Instructions
- Stir together with a fork the flour, wheat germ, and salt in a bowl.
- Combine oil and water in a separate container.
- Stir the oil and water mixture all at once into the flour mixture.
- Stir until the flour is all dampened. Divide the dough into 2 balls.
- Roll out each ball between 2 sheets of waxed paper until the size for the crust.
- Dampen the area where the paper is placed to keep it from shifting.
- Bake the shells in a 425°F oven for 10 minutes.
Tips & Substitutions
For a flakier crust, make sure your oil is cold before mixing. If you don’t have wheat germ, you can substitute with ground oats or leave it out entirely. To avoid sticking, use parchment paper instead of waxed paper for rolling out the dough. Remember to chill the crust for 15-20 minutes before baking for the best results.
Serving Suggestions
This crust is perfect for savory pies, quiches, or fruit tarts. Pair it with a fresh salad like Cantaloupe Salad Cocktail or serve alongside a rich filling like Pickled Aigs for a delightful contrast. A drizzle of Lemon Buttah can also enhance the flavor of your filling, making the dish even more delicious.
Storage & Reheating
Store any leftover crust in an airtight container in the refrigerator for up to 3 days. If you have baked shells, they can be frozen for up to a month. To reheat, place the shells in a 350°F oven for about 10 minutes or until warmed through, maintaining their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Never Fail Oil Crust contains roughly 2549 calories, with 7g protein, 62g carbohydrates, and 256g fat. It is an excellent source of iron (23% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 white flour?
Yes, you can substitute whole wheat flour for white flour, but the crust may be denser. Consider adding a tablespoon of extra oil to maintain moisture. You might also want to adjust the water slightly to achieve the right consistency.
How do I prevent the crust from shrinking while baking?
To minimize shrinking, allow the crust to rest in the refrigerator for at least 30 minutes before baking. Also, ensure you don't overwork the dough while mixing, which can develop gluten and lead to shrinkage.
Can I make this crust ahead of time?
Absolutely! You can prepare the crust a day in advance and store it in the refrigerator. Alternatively, you can freeze the unbaked crust for up to a month. Just thaw it in the fridge overnight before using.
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).