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The Ultimate Homemade Pie Crust: Oil Crust

Learn what makes a perfect pie crust!
4.6 from 8 votes
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Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8
Calories: 303kcal

Ingredients
 

  • 2 1/2 cups flour
  • 1/4 cup ice cold water
  • 2/3 cup vegetable oil
  • 1/2 teaspoon salt

Instructions

  • Combine all the ingredients in a large bowl and mix together with a fork or wooden spoon until dough holds together. Divide dough in half (I recommend weighing).
  • Roll the crust out between two sheets of very lightly floured wax paper or parchment paper.
  • Peel the top layer of parchment back. Flip the crust into a 9 inch pie plate then peel back the second layer of parchment paper. Press the crust into the pan and flute the edges, if desired. Fill with your favorite pie fixins!
  • The extra crust can either be used to top off the pie, or shaped into a disk, wrapped in plastic wrap or a zip lock bag and frozen until ready to use.

Notes

  • This dough is a little more oily and the texture tends toward tender, rather than flaky. I personally prefer a flaky crust over a tender one, but if you like a more tender, crumbly crust, this is a great recipe to have on hand.
Course Dessert
Cuisine American
Keyword oil pie crust, perfect pie crust

Nutrition

Calories: 303kcal | Carbohydrates: 30g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 146mg | Potassium: 42mg | Fiber: 1g | Sugar: 0.1g | Calcium: 6mg | Iron: 2mg
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