Are you tired of struggling with pie crusts that fall apart or turn out tough and chewy? Look no further; we’ve discovered a foolproof recipe that will change your pie game forever. This simple pie crust recipe yields a tender, flaky crust that will impress even the most discerning pie enthusiasts.
The key to this recipe’s success lies in its simplicity. With just four essential ingredients – flour, salt, vegetable oil, and water – you can create a crust that’s easy to work with and consistently delicious.
Say goodbye to the hassle of cutting in cold butter or worrying about overworking your dough.
Mastering the Art of Pie Crust Made Easy
One of the biggest challenges when making pie crusts is achieving the perfect balance between tenderness and structure. Many recipes call for a delicate touch and minimal handling to prevent the dough from becoming tough. However, this recipe takes a different approach, using vegetable oil instead of solid fats like butter or shortening.
The dough comes together quickly and easily with vegetable oil without special techniques or tools. Mix the ingredients until a soft dough forms, then press it into your pie dish. No rolling pin is required! This method saves time and ensures a consistently tender crust every time.
Versatility for Sweet & Savory Pies Alike
Whether you’re a fan of classic fruit pies or prefer savory quiches and pot pies, this crust recipe has you covered. Its neutral flavor profile makes it the perfect foundation for a wide range of fillings, from sweet to savory and everything in between.
This recipe is a great starting point for creative variations for those who love experimenting in the kitchen. Try adding herbs or spices to the dough for an extra layer of flavor, or brush the crust with an egg wash for a glossy, golden finish. The possibilities are endless!
Flaky Pie Crust
Equipment
- 1 9-inch pie pan
Ingredients
- 1 3/4 cups flour
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 2 tbsp cold water
Instructions
- Whisk the flour and salt in a medium bowl until well combined.
- Add the vegetable oil and cold water to the flour mixture. Mix the ingredients with a fork or your hands until they form a soft, pliable dough. Gently shape the dough into a ball.
- (Optional): For easier handling and a more relaxed dough, wrap the dough ball in plastic wrap and chill in the refrigerator for 30 minutes before proceeding to the next step.
- Grease a 9-inch pie pan with butter, oil, or cooking spray. If you prefer a thinner, more even crust, roll out the dough on a lightly floured surface with a rolling pin. Otherwise, place the dough ball directly into the greased pie pan.
- Press the dough evenly into the bottom and sides of the pie pan using your fingers. Ensure to maintain a consistent thickness throughout, especially where the bottom meets the sides. This will ensure even baking and a crisp, flaky crust.
- To create a decorative edge, crimp the dough along the rim of the pie pan using your fingers or a fork. This step is optional but adds a nice finishing touch to your homemade pie crust.
Nutrition
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Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.