Oil Pie Crust

excellent. so easy. i am a very beginner, so … i was pleasantly surprised at how simple and unstressful it was to make the dough and how well it came out. no tricky fiddling around with butter temperature and no need for a mixer. makes a lovely dough. i made beef mince pies, plum tarts, cheese and tomato. i love it. can’t be kept in fridge for more than a day or two though – the oil separates. inez

I made this crust because i didnt feel like using the 2 sticks of butter my usual recipe requires. It was for chicken pot pie. I followed the recipe exactly including sifting the flour. It came together beautifully! I rolled it out easily between sheets of plastic wrap. I would use more salt next time. The taste was more bland than a butter crust, but the ease and time saving was definitely a huge plus. I will make this crust again. Thank you.

Flop. Its too dry cant even roll it out. worse recipe and I did use shifted flour

Too dry

This is the best crust I have ever tasted. This was my first time making crust so I was nervous but it turned out wonderful with my vegetable pot pie! I will definitely be making this again.

I used 2 cups pre-sifted flour and swapped the vegetable oil for olive oil. I would use 1/2 tbs less salt next time. It still turned out very good!!

I don’t sift or roll. I just put everything in the pie pan and mix it until it flakes and then pat the flakes around the pan. MUCH easier, healthier, and cheaper than buying a crust at the store. It’s FLAKEY and tastes GREAT!! I think the only trick is not to over mix. I’m going to make five of them tonight.

I love your recipe! For years, I have used an oil based crust recipe I found on YouTube and have never been in love with it. This one tastes better and is much easier to work with, and requires less oil! I made it tonight for a meat pie, and it was a hit! My only change was that I used seasoned salt and a bit of dried parsley since it was a savory dish. I can’t wait to try it out on an Apple Pie! ??

Good heart healthy crust. The key is to roll it between two pieces of waxed paper. You don’t even have to refrigerate it!

I will make it again. It was my first attempt and it was not intimidating at all!

My go to. I love how simple it is.

Turned out nice. Note, I let mine sit in the fridge overnight and the next morning it was like a block of wood; I had to cut it into chunks and let it warm up before I could knead it.

This is almost exactly the recipe taught to me by my mother, from her mother. My measurements are slightly different — 2/3 cup oil, 1/4 cup milk — and I agree with Becky S that 2-3/4 cups of flour is way too much. I use only 2 cups of flour, and often don’t bother rolling it out. It’s just as easy to press it into a pan with your fingers. An oil crust is definitely different than a shortening & cold water crust, but everyone LOVES my pie crust. When we were kids we would just bake it on a cookie sheet and eat it by itself! This crust has a great flavor, and the recipe is easy and never fails me.

I made this using Amy’s All Purpose Gluten Free Flour. The texture of the bake pie crust was great – flaky and light. Because gluten free flours tend to taste a little flat, I doubled the salt. My entire family was happy with the end product, even the one’s who can eat gluten! This is a crumbly dough, which is why it is flaky when baked. To roll it out, roll between two pieces of wax paper. First, dampen the counter and put down one piece of wax paper (the water helps hold it in place). Then the dough, the second piece of wax paper. Roll out very gently, and mend cracks.

My mother almost always made this oil pastry dough for all her pies. It always turns out well. It can be re-rolled if needed. She would take the dough that was waste, re-roll it, sprinkle with sugar and cinnamon, bake it on a cookie sheet until browned and give it to us kids for a snack. Suitable for savory recipes, too. I think it keeps refrigerated for a day or two wrapped in plastic.

This is my husband’s favorite pie crust. It holds together nicely and it has a good flavor

I have made this 2 times now. and its been very easy both times. doesnt fall apart and had no problems rolling it out like other recipies ive tried.

I made half a batch for a quick crust for quiche. I patted it into a tart pan and blind baked. My husband loved it and keeps requesting it. Even quicker and easier than rolling out dough.

Worked very well for me , except I didn’t roll the dough out too thin . I tried picking it up to put in pie pan and it tore to pieces . next time I will roll out on plastic wrap so I can pick the dough up and put it in the pie pan all at one time . Just a tip from me .

I have made thousands of pie crusts in my life. I have used every combination of fats, proportions, etc. This crust was a snap and amazingly flaky and tasty. I like my pie crust a little salty to contrast with the sweetness. This one provided an excellent balance of everything. This will be a go-to for me.

Made with Gluten Free flour and almond milk for my Gluten Free dairy free in-laws and they said it was great. It rolled out well but had difficulty when transferring to pie pan. Had to push out into the pan. They said it was wonderful and asked for the recipe.