Best Oil Pie Crust Recipes

OIL PIE CRUST

Steps:

• Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more.
• Roll out on lightly floured surface.

OIL PIE CRUST

Steps:

• Combine flour and salt. Measure oil and water; don't stir. Pour on flour mixture, and mix with fork and hands. Makes 2 pie shells or 1 shell with top crust.

COCONUT OIL PIE CRUST

Steps:

• Combine flour, coconut oil, and salt in a food processor and pulse until combined.
• Add 5 tablespoons ice cold water and pulse. With the food processor running at low speed, add 1 additional tablespoon of water at a time until a dough forms.
• Using your hands, pat dough to shape into a ball. Cut in half for 2 pie crusts.
• Flour a work surface and rolling pin and roll out dough.
• Bake as directed for any pie recipe you are following.

3 INGREDIENT EASY OIL PIE CRUST

Steps:

• Mix oil and water and add to flour to form dough.
• Divide into two equal parts.
• Roll between wax paper.
• Cook pie as required.
• Easy, Easy.

AMAZING COCONUT OIL PIE CRUST

Steps:

• Whisk coconut oil, egg, vinegar, water, and salt together in a large bowl. Add flour; mix until smooth using a fork, pastry blender, or your hands.
• Divide the dough evenly into two bowls. Refrigerate until cool and firm, about 1 hour.
• Roll each ball of dough out on a floured surface. Cook according to pie recipe instructions.

WHOLE WHEAT OLIVE OIL PIE CRUST

Steps:

• Place olive oil in the freezer until it solidifies and is of a consistency similar to thick honey. (I checked it every 30 minutes or so. I'm not sure how long it took. Probably 3 or 4 hours.).
• Once the olive oil solidifies place flour, salt and baking powder into a food processor and pulse a few times to mix. Add remaining ingredients and pulse until a dough ball forms. Place ball in an air tight container or plastic wrap and put in the fridge for an hour or so to chill. (I left it overnight).
• Roll ball out until 1/8 inch thick and put into a pie plate. Use as you would a regular pie crust. I prebaked it before adding the quiche filling.

MOM'S OIL CRUST PIE SHELL

Steps:

• Sift the flour and salt into a large mixing bowl.
• In a separate bowl, combine the oil and water (and milk, if using 2 Tbsp water and 2 Tbsp milk).
• Pour liquid mixture all at once into the sifted mixture, and then - with your hands - press the dough into a smooth ball. Be careful not to overwork the dough or it can become tough; it will be somewhat crumbly and soft.
• To use, press the dough into the pie shell and shape the edges into flutes with your fingers. If there are thin spots, the dough is soft enough to easily to press extra into them with no worries.
• Note: use any left over pieces of dough by baking them into little snack crackers. This dough freezes and thaws really well!

OIL-BASED PIE CRUST

Steps:

• Use a fork to mix. Mix flour and salt.
• Stir in oil until clumps are pea-sized.
• Add cold water and stir. Ok if it's gluey or clumpy.
• Roll slightly more than half out between waxed paper sheets to the size needed. Edge to edge wide.
• Peel paper off one side and replace, flip and peel off other side.
• Use bottom sheet of waxed paper to hold crust, Flip into pie plate. Very delicate - can't do much arranging.
• Patch holes or tears, Trim edge.
• Roll out rest of crust including trimmed pieces.
• Place on top of filling in crust, crimp edges, cut steam holes.

COCONUT OIL PIE CRUST

Steps:

• 1. Cut the coconut oil into the flour and salt with a pastry blender. Add water 1 Tablespoon at a time and mix well, until it looks smooth but shaggy. Chill dough wrapped in plastic for 25 minutes.Remove plastic.
• 2. Roll dough between 2 sheets of waxed paper. Pastry will be tender. Roll out dough to fit pie plate. Remove top paper. Flip the crust in pie plate with the other waxed paper side up and remove it once the crust is centered. Cut and flute edge . Pierce crust with fork all over and bake in 375^ oven for 8-10 minutes till lightly browned.
• 3. Prepare your favorite cream or fluff or pudding filling and place in the baked crust.Cool and enjoy. Great crust for banana cream pie or pineapple fluff pie.

MOM'S OIL PASTRY FOR 2-CRUST PIE

Steps:

• 1. Sift flour with salt into medium bowl. 2. Add salad oil, mixing well with fork (stir in). 3. Sprinkle 3 tablespoons cold water over all of pastry mixture, mixing well with fork. 4. If pastry seems too dry to hold together, add 1 to 2 tablespoons more salad oil, mixing well. 5. Divide pastry in half, form each into a ball. With palm of hand, flatten each ball slightly. 6. To make bottom crust: on wet counter top(so paper won't slip), roll out half of pastry, between two sheets of waxed paper, to an 11 inch circle. 7. Peel off top sheet of papers invert pastry into pie plate and peel off other sheet of paper. 8. Fit pastry carefully into pie plates; do not stretch. 9. Trim crust even with edge of plate. Turn prepared filling into bottom crust. 10. To make top crust: Roll out remaining half of pastry, between two sheets of waxed paper to 11 inch circle. 11. Peel off top sheet of paperl make several slits for steam vents. Invert pastry over filling; peel off paper. 12. Trim curst 1/2 inch beyond edg of pie plate. Fold top crust under bottom crust; crimp edge decoratively. (fork run under cold water). Bake as specific recipe directs.

OLIVE OIL PIE CRUST

Steps:

• 1. One hour before you plan on using the pie crusts, measure out the olive oil and pour into a small plastic container and place in the freezer until solid, 1 to 1 1/2 hours. About 45 minutes after the oil goes into the freezer, preheat your oven to 180 C (350 F). Measure 1/2 cup and poured that in a 1 cup measuring spoon and placed that in the freezer.
• 2. In a mixing bowl, add the flour and salt and whisk together. In a measuring cup, add the milk and the oil from the freezer (the oil will chill the milk). The oil is in the white cup, it will be a solid color and firm, scoop that out and add to the chilled milk.
• 3. Add the milk and oil all at once to the flour and mix with a large sturdy fork until well mixed into to a shaggy sticky ball. If the mixture is too dry, mix in 1 tablespoon of ice cold water until the dough comes together. Divide mixture in half and shape each half into a thick flat disk.
• 4. Wrap each with plastic wrap and place in the fridge to chill for at least 15 minutes. Don't have plastic wrap, just put each half in a zip lock bag and pat down to a disk shape.
• 5. Lightly flour your work surface, unwrap a disk of dough and roll out to desired thickness, place in your pie dish.
• 6. Add prepared fillings of your choice.
• 7. Roll out the second disk of dough and place on top of the pie, or you can cut strips to make a lattice, or cut shapes to place on top of the pie. Flute the edge as desired.
• 8. In a small bowl, mix the egg and 1 tbsp of water, brush the top crust with the egg wash, and sprinkle with some sugar for fruit pies.
• 9. Bake until the crust is golden brown. Remove from oven and allow to cool for 30 minutes or more.
• 10. Slice, serve, and enjoy.

EASY OIL PIE CRUST

Steps:

• Process flour, salt,sugar and shortening in food processor until it just comes to a crumble. (if no processor, cut in by hand).
• Pour flour mixture in a large bowl and add water,oil and milk.
• Mix until blended.
• It may seem to soft, but not to worry.
• I typically make two crusts, use one and freeze the other by placing wax paper on top of crust.

PIE CRUST - OIL PASTRY

Steps:

• Sift together flour & salt. Pour oil & cold water into measuring cup (do not stir). Add oil & water all at once to flour mixture. Stir lightly with fork. Form into 2 balls; flatten dough slightly. Roll each dough ball between 2 12-inch sheets of waxed paper (dampen waxed paper to prevent slippage). When dough is rolled in circle to edges of paper, it will be the right thickness for crust. Pull off top sheet of waxed paper & fit dough, paper side up, into pie plate. Remove paper. Trim to 1/2-1 inch beyond edge of plate; fold under & flute edge. Prick bottom & sides well with fork (unless filling & crust baked together). Bake at 450 for 10-12 minutes or until golden.

COCONUT OIL PIE CRUST

Steps:

• In a large mixing bowl, whisk together the flour, sugar, and salt. Slowly drizzle in the coconut oil, one tablespoon at a time, while using your thumb pressed against your fingers to swirl it around/press it into the flour. Once you’ve added all the oil, continue mixing with your fingers (15-20 seconds) until the mixture resembles coarse meal with larger clumps (see third photo above). Transfer bowl to the freezer for 15 minutes then remove and use your fingers to squeeze the crumbs and break down the hard clumps of coconut oil. Drizzle in the water, one tablespoon at a time, and mix with your fingers until combined (the same way you were mixing in the oil, but in a more gentle fashion). Repeat until five tablespoons of water have been added. Pinch a piece of the dough together; if it sticks and forms a solid dough, you’re good. If it crumbles, add the remaining tablespoon of water and gently mix until incorporated. Just barely knead the dough (10-15 seconds) (do not overwork the dough) then flatten it into disk, place back in bowl, and set aside for 10-15 minutes. Feel free to wrap it in plastic and refrigerate until ready to use. It will keep for up to 24 hours or frozen for up to two weeks. You will need to let the dough thaw/soften before proceeding.

CANOLA OIL PIE CRUST

Steps:

• Mix the ingredients and press evenly into a 9 inch pie plate.
• Tips: Crumble the dough evenly into the pie plate and then pat into place with your fingers to evenly distribute the dough on the bottom of the pan and up the sides.
• If needing a baked unfilled shell I suggest baking the shell at 325* for about 18 minutes. You want it to be slightly golden so watch carefully.

ITALIAN OLIVE OIL PIE CRUST

Steps:

• Combine flour, oil and salt in a mixer (or in a bowl if you are going to mix by hand). If you are using the mixer you'll need the dough hook-like. Mix for approximately 1 minute.
• Every now and then use a wood spatula to remove the flour from the sides. Add 1 tablespoon at a time of water. Depending on the flour and fats quality/consistency you may need more or less of the indicated water spoons.
• You should proceed slowly and each time you add a spoon, stir for a few seconds and check the mixture to see if it's enough: when the dough starts collecting the flour from the sides of the bowl, it's time to stop watering.
• When you get a dough ball, it's the time to stop the machine (or your tired hands). Work it a few seconds more with your hands (in case you have used the mixer) and wrap it in cellophane or baking sheet.
• Store it in the freezer for 5-10 minutes. If you are cooking in advance, leave it in the freezer and defrost it an hour before you need it. However, you could spread it on the baking pan, wrap it in cellophane and freeze the whole thing.
• You will need the second half to cover the pie (if needed) or for borders or for mini pies. If freezing in the pans don't forget about buttering and flouring. Just take a bit of butter and smear it on the baking pan (walls and edges included) and lightly flour.
• When ready to use fill crust as desired and bake as usual. For a double crust just roll out the other saved and frozen dough. Top your pie as usual.

MAZOLA OIL PIE CRUST RECIPE - (3/5)

Steps:

• 1. Combine 1/2 cup mazola and 2 tablespoons milk in measuring cup. 2. Whip with fork- pour all at once into flour mixture- knead

OLIVE OIL PIE CRUST

Steps:

• In a cup or bowl; place the olive oil in the freezer until it is almost frozen. If you want to speed up this process divide the oil into two cups. Place pre-sifted flour in a bowl add baking powder and salt. Place bowl in refrigerator. In a cup combine water, egg and vinegar; mix well; place in refrigerator. If possible, also place rolling pin and pastry cloth in the refrigerator. When oil is solid, cut it into the flour mixture. Working quickly, mix until it forms uniformly coarse crumbs. Add liquid ingredients gradually, tossing lightly with a fork, until dough sticks together. If dough seems too wet add a little extra flour. Roll out onto a lightly floured pastry cloth. Use as you would use any pie pastry. This recipe makes enough for a 9" double crust pie. While the dough is fairly easy to work with, it is best not to overwork it.

AUNT JENNIE'S PIE CRUST (WITH OIL)

Steps:

• Preheat oven to 425°.
• Mix together oil and milk.
• Mix dry ingredients, whisk to combine.
• Mix all ingredients well to form a soft dough.
• Dampen table and put a strip of wax paper over the damp area.
• Take 1/2 of dough and place another piece of waxed paper over the dough.
• Roll to desired size and place in pie plate. Roll the second crust.
• Add desired fruit filling, canned or fresh.
• Top with second pie crust. Brush lightly with milk and sprinkle with sugar.
• Make a few small slits with a knife. Trim off excess dough. cover with foil to prevent burning.
• Bake for 20 minutes at 425°, remove foil.
• Reduce oven temperature to 400° and bake 20 minutes longer, until crust is golden brown.

OIL PIE CRUST

Steps:

• 1. Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more. 2. Roll out on lightly floured surface.