Imagine a pie crust so perfectly tender it practically melts in your mouth - and you made it from scratch! This isn't just any ordinary pie crust; this is Mom's legendary Oil Pie Crust that has been turning ordinary bakers into pastry heroes for generations. With just a handful of simple ingredients and a few easy steps, you'll create a pie crust that's not only foolproof but also incredibly delicious. Whether you're a baking novice or a seasoned pro, this recipe will become your new go-to for creating show-stopping pies that will have everyone asking, "Who taught you to bake like this?"
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 1 pie crust
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 3 tablespoons cold water
Instructions
- In a medium mixing bowl, combine the all-purpose flour and salt. Whisk together until well blended and any lumps are broken up.
- Create a well in the center of the flour mixture and pour in the vegetable oil and cold water.
- Using a fork, gently mix the wet and dry ingredients together. Stir until the mixture begins to form a shaggy dough that starts to come together.
- Use clean hands to gently knead the dough, pressing and folding it a few times until it forms a smooth, cohesive ball. Be careful not to overmix, as this can make the crust tough.
- Place the dough between two sheets of wax paper or parchment paper. Using a rolling pin, roll the dough out into a circle approximately 1/8 inch thick and about 2 inches larger than your pie dish.
- Carefully remove the top sheet of paper and gently transfer the dough to your pie dish by inverting the bottom paper and dough onto the dish. Peel away the remaining paper.
- Trim the edges of the dough, leaving a slight overhang. Crimp or fold the edges as desired for a decorative finish.
- If the recipe calls for a pre-baked crust, prick the bottom of the crust with a fork and bake at 425°F (218°C) for 10-12 minutes until lightly golden.
- If using for a filled pie, follow the specific pie recipe's instructions for baking.
Tips
- • Keep your ingredients cold: Cold water helps prevent the gluten from developing too much, ensuring a tender crust. • Don't overwork the dough: Mix just until the ingredients come together to maintain a flaky texture. • Use wax or parchment paper for easy rolling: This prevents sticking and makes transferring the dough a breeze. • For a golden finish, brush the edges with an egg wash before baking. • If the dough feels too sticky, refrigerate it for 15-20 minutes before rolling. • Practice makes perfect - don't get discouraged if your first attempt isn't flawless!
Nutrition Facts
Calories: 930kcal
Carbohydrates: 84g
Protein: 10g
Fat: 60g
Saturated Fat: 8g
Cholesterol: 0mg
