Oil Pastry Recipe for Perfect Pie Crusts
If you’re looking for a simple, healthier alternative to traditional pie crusts, this oil pastry recipe is just the one for you. This dough is easy to handle, rolls out smoothly, and avoids using the heavy fats that many other pastry recipes call for. Whether youโre making a classic fruit pie or preparing a savory dish, this oil pastry will deliver a perfectly flaky and tender crust every time.
Preparation & Cooking Times:
| Time | Duration |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Total Time | 1 hour |
Recipe Category:
Dessert (Pie Crust)
Keywords:
< 60 Mins, Oven, Easy, Pie Crust, Oil Pastry
Ingredients:
| Ingredient | Quantity |
|---|---|
| Salt | 2 teaspoons |
| Baking Powder | 1/2 teaspoon |
| Water | 1/4 cup |
| Vegetable Oil | 1/2 cup |
| Optional (for dusting) | Flour (for rolling out) |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 374.8 kcal |
| Fat | 22.3 g |
| Saturated Fat | 2.9 g |
| Cholesterol | 0 mg |
| Sodium | 251.9 mg |
| Carbohydrates | 38.2 g |
| Fiber | 1.4 g |
| Sugar | 0.1 g |
| Protein | 5.2 g |
Instructions:
-
Sift Dry Ingredients:
Begin by sifting the salt and baking powder into a large mixing bowl. This step ensures that all dry ingredients are evenly distributed. -
Combine Oil and Water:
In a separate bowl, combine the vegetable oil and water. Stir well to blend the oil and water together. -
Add Liquid to Dry Ingredients:
Gradually add the oil-water mixture to the sifted dry ingredients, pouring in a steady stream while mixing to combine. This process will help create a dough that is smooth and pliable. -
Form the Dough:
Press the dough together with your hands until it forms a cohesive ball. If the dough feels a bit too sticky, lightly dust with flour. -
Rest the Dough:
Divide the dough into two equal balls. Place each ball on a lightly floured surface and cover with a clean dishcloth. Let the dough rest for about 5 minutes to allow the moisture to redistribute, making it easier to roll out. -
Roll Out the Dough:
After the dough has rested, roll out one ball between two large sheets of wax paper until it reaches your desired size for the pie shell. Repeat with the second ball of dough. -
Transfer to Pie Pan:
Gently peel one sheet of wax paper off the pastry and carefully place the dough into your pie pan. Once it’s in place, gently remove the other piece of wax paper. -
Prepare the Pie Shell:
If you’re using the pastry for pie shell bottoms, use a fork to prick the dough all over to prevent it from puffing up during baking. Bake at 450ยฐF for about 15 minutes until lightly golden. -
Assemble a Double-Crust Pie (Optional):
If making a double-crust pie, place the second rolled-out dough over your filled pie, trimming the edges and pressing them together. Pierce the top with a couple of slits to allow steam to escape while baking. Bake at 350ยฐF for 25-35 minutes until the crust is golden brown and the filling is bubbly. -
Serving Suggestions:
This oil pastry recipe can be used for a variety of pies, from sweet fruit pies to savory fillings. The serving size will depend on whether youโre making individual pies or a larger 9-inch pie. For a single double-crust pie, the serving size is based on 8 slices, but feel free to double the servings if you’re making two individual pies.
Tips & Variations:
- For a crispier crust: If you prefer a flakier, more delicate crust, you can substitute a portion of the vegetable oil with a small amount of coconut oil for a slightly different texture and flavor.
- Filling ideas: This pastry works wonderfully for both sweet and savory pies. Use it for fruit fillings like apple, cherry, or blueberry, or opt for savory options such as quiche or chicken pot pie.
- Make ahead: This dough can be made ahead of time and stored in the fridge for up to 3 days or frozen for up to a month. Simply wrap it tightly in plastic wrap before refrigerating or freezing.
Final Thoughts:
This easy-to-make oil pastry is a game-changer for those looking for a healthier pie crust that still offers that perfect, flaky texture. The lack of butter or shortening makes it a more heart-healthy option, while the oil gives it just the right tenderness. Whether youโre making a classic fruit pie or experimenting with savory pies, this recipe will quickly become a kitchen staple.
