Oil Pie Crust
This Oil Pie Crust is a quick and easy alternative to traditional pie crusts, offering a flaky texture with a subtle richness from the oil. Perfect for sweet or savory pies, it suits bakers looking for a versatile base that comes together in minutes.
Ingredients
Instructions
- Mix together the flour, oil, milk, and salt.
- Roll the mixture out on waxed paper.
- Prick the sides and bottom with a fork.
- Bake at 450° for 10 to 12 minutes.
Tips & Substitutions
For a flakier crust, ensure your oil is at room temperature. You can substitute vegetable oil with melted coconut oil for a different flavor. If you'd like to add a touch of sweetness, consider incorporating a tablespoon of sugar. This crust works well with savory fillings too, making it versatile for both sweet and savory pies, just like the Old-Time Molasses Cake.
Serving Suggestions
This pie crust can be filled with your favorite fillings, whether sweet or savory. It pairs beautifully with fresh fruit fillings or creamy custards. For a delightful meal, serve it alongside Idaho Potato Cake or Noodle Nibbles for a comforting dinner spread. Top it with whipped cream or ice cream for an indulgent dessert.
Storage & Reheating
To store the baked pie crust, let it cool completely, then cover it tightly with plastic wrap or aluminum foil. It can be kept at room temperature for a day or two, or refrigerated for up to a week. To reheat, place it in a 350°F oven until warmed through, about 5-10 minutes, to maintain its crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Oil Pie Crust contains roughly 122 calories, with 2g protein, 12g carbohydrates, and 8g fat. Note that it is relatively high in sodium, at 873mg per serving (38% 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 make this pie crust ahead of time?
Yes, you can prepare the pie crust in advance. After mixing, shape it into a disc, wrap it in plastic wrap, and refrigerate for up to 3 days. When ready to use, roll it out and proceed with your pie recipe.
What can I use instead of milk in this recipe?
You can substitute the milk with any non-dairy milk, such as almond milk or soy milk, to make it vegan-friendly. Alternatively, you can use water or broth for a savory pie crust.
How do I know when the pie crust is done baking?
The pie crust is done when it is lightly golden brown and firm to the touch. Keep an eye on it while baking, as oven temperatures may vary, and you want to avoid over-baking.
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).