Oil Pie Crust(Makes 1 Large Or 2 Small Crusts.)
A versatile oil pie crust that is quick to make, flaky, and perfect for both sweet and savory pies, suitable for beginners and experienced bakers alike.
Ingredients
Instructions
- Mix salt and flour together in a bowl.
- Make a well in the center of the mixture.
- Blend oil and cold milk well in a separate container.
- Pour the oil and milk mixture into the well in the flour mixture.
- Mix until the dough forms a ball.
- Roll out the dough between two sheets of waxed paper.
Tips & Substitutions
For a richer flavor, consider using a combination of olive oil and vegetable oil. If you prefer a gluten-free option, substitute the all-purpose flour with a gluten-free blend. Make sure to mix the dough until just combined to avoid a tough crust. If the dough is too sticky, add a little more flour until it reaches the desired consistency.
Serving Suggestions
This oil pie crust is versatile and can be used for both sweet and savory dishes. It pairs beautifully with Easy Bread Or Rolls for a complete meal. Consider filling it with a classic quiche or a fruit pie. Serve alongside a fresh salad or a scoop of ice cream for dessert. For added flair, sprinkle some cinnamon sugar on top of fruit fillings.
Storage & Reheating
Store any leftover pie crust in an airtight container in the refrigerator for up to three days. If you have already baked the crust, it can be kept at room temperature for up to two days, wrapped tightly in foil. To reheat, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Oil Pie Crust(Makes 1 Large Or 2 Small Crusts.) contains roughly 632 calories, with 13g protein, 93g carbohydrates, and 22g fat. It is an excellent source of iron (31% of the Daily Value) and protein (27% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1759mg per serving (76% 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 a different type of oil for this pie crust?
Yes, you can use any neutral oil, such as canola or grapeseed oil. Olive oil will give a distinct flavor, which works well in savory pies. Just keep in mind that the flavor of the oil can slightly alter the taste of the final crust.
How do I know when the pie crust is done baking?
The pie crust is typically done when it turns a golden brown color around the edges. If you're blind baking, check for a firm texture and no wet spots. For filled pies, ensure the filling is bubbly and the crust is browned for optimal results.
Can I freeze the pie crust for later use?
Absolutely! You can freeze the unbaked pie crust wrapped tightly in plastic wrap for up to three months. When ready to use, thaw it in the refrigerator overnight before rolling it out. This makes it convenient to whip up a quick pie whenever you crave one.
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).