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simple oil based pie crust

Foolproof 3-Ingredient Oil Pie Crust

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This incredibly simple oil-based pie crust requires just three pantry staples to create a tender, flaky foundation for both sweet and savory pies. No special equipment, cold butter, or lengthy chilling time needed—just mix, roll, and bake for reliable results every time.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 175
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 5 tablespoons water
  • 1/2 cup canola oil or vegetable oil
  • 2 cups all-purpose flour

Equipment

  • Mixing bowls
  • Wax paper
  • Rolling Pin

Method
 

  1. In a small bowl, combine the canola oil and water. Whisk quickly until they form a cloudy mixture.
  2. Place the all-purpose flour in a medium bowl and pour in the oil-water mixture.
  3. Using a fork or your fingertips, gently mix until the dough comes together. The texture should be slightly crumbly but hold together when pressed.
  4. Divide the dough into two equal portions for a double-crust pie, or keep it whole for a single-crust pie.
  5. Place each portion between two sheets of wax paper. Roll from the center outward until you achieve a circle about 2 inches larger than your pie plate.
  6. Gently peel off the top sheet of wax paper, flip the crust over your pie plate, and then remove the second sheet.
  7. Press the dough into the plate, trim any excess hanging over the edges, and crimp as desired.
  8. Follow your pie recipe's specific filling and baking instructions.

Nutrition

Calories: 175kcal

Notes

This versatile crust works beautifully for both sweet and savory pies. For sweet pies, consider adding a tablespoon of sugar and a pinch of cinnamon to the flour. For savory applications, try mixing in dried herbs like rosemary or thyme.
For a golden finish, brush the edges with a little milk before baking. The dough can be made ahead and refrigerated for up to 24 hours, but allow it to warm slightly before rolling for best results.
Try substituting whole wheat flour for half the all-purpose flour for a nuttier flavor, or olive oil instead of canola for savory pies.

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