Flaky 3-Ingredient Oil Pie Crust
This Flaky 3-Ingredient Oil Pie Crust is a family favorite that brings a tender, buttery texture to any dessert. Passed down from my mom, this simple recipe guarantees a perfectly flaky crust that pairs wonderfully with sweet or savory fillings. With just three basic ingredients, you'll wonder why you ever spent time on complicated pie crusts. Ideal for both novice and experienced bakers, this pie crust can be made in no time and offers a delicious foundation for your favorite pies.
2
Servings
400
Calories
3
Ingredients
Ingredients
Flour
2 cups (all-purpose)
Oil
1/2 cup (preferably canola)
Water
5 tablespoons (cold)
Instructions
1
In a medium mixing bowl, combine the oil and cold water. Whisk together until well mixed.
2
Slowly add the flour to the oil-water mixture, using a fork or your hands to combine until a cohesive dough forms.
3
Once the dough is formed, divide it into two equal parts and shape them into disks.
4
Place each dough disk between two sheets of wax paper. Using a rolling pin, gently roll out each disk to your desired thickness.
5
Remove the top layer of wax paper and carefully transfer the rolled dough into your pie dish.
6
Trim the edges as needed, fill with your favorite pie filling, and bake according to your pie recipe instructions.
7
Enjoy your delicious, flaky pie!
Nutrition Information
19g
Fat
58g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the three ingredients needed for this pie crust?
The three ingredients are 2 cups of all-purpose flour, 1/2 cup of oil (preferably canola), and 5 tablespoons of cold water.
How many pie crusts does this recipe make?
This recipe yields 2 servings, which equates to two pie crust disks.
What type of flour should I use for this recipe?
You should use all-purpose flour for the best results.
What is the best type of oil to use?
While you can use various oils, canola oil is the preferred choice for this recipe.
Does the water need to be a specific temperature?
Yes, the recipe specifies using 5 tablespoons of cold water.
How should I combine the oil and water?
Whisk the oil and cold water together in a medium mixing bowl until they are well mixed.
What is the method for adding flour to the mixture?
Slowly add the flour to the oil-water mixture, using a fork or your hands to combine until a cohesive dough forms.
How do I shape the dough once it is formed?
Divide the dough into two equal parts and shape each into a disk.
What is the recommended way to roll out the dough?
Place each dough disk between two sheets of wax paper and use a rolling pin to roll it to your desired thickness.
How do I transfer the dough to the pie dish?
Remove the top layer of wax paper and carefully transfer the rolled dough into your pie dish.
Can this crust be used for savory pies?
Yes, this versatile crust pairs wonderfully with both sweet and savory fillings.
Is this recipe suitable for beginner bakers?
Absolutely, it is described as ideal for both novice and experienced bakers due to its simplicity.
How many calories are in a serving of this pie crust?
Each serving contains 400 calories.
What is the fat content per serving?
There is 19g of fat per serving.
How much protein does this crust provide?
This pie crust contains 6g of protein per serving.
Does this recipe contain any sugar?
No, there is no sugar listed in the ingredients or nutritional facts for this crust.
What are the total carbohydrates per serving?
There are 58g of carbohydrates per serving.
Is this a family recipe?
Yes, this recipe was passed down from the creator's mom.
What is the texture of this oil-based crust?
The crust is known for being perfectly flaky and having a tender, buttery texture.
Do I need a pastry cutter for this recipe?
No, you can use a whisk for the liquids and a fork or your hands to combine the dough.
How long does it take to prepare the crust?
The recipe is designed for quick baking and can be made in no time.
Does this crust contain cholesterol?
The nutritional information indicates that there is no cholesterol in this recipe.
What should I do with the edges of the crust?
Trim the edges as needed once the dough has been placed in the pie dish.
How do I know how long to bake the crust?
You should bake the crust according to the specific instructions provided in your chosen pie filling recipe.
Is wax paper necessary?
The recipe recommends rolling the dough between wax paper to make handling and transferring easier.
Is this crust vegan?
Since it uses oil instead of butter and contains no animal products, it is naturally vegan-friendly.
Can I use this for a bottom and top crust?
Yes, because the recipe makes two disks, it can be used for both a bottom and a top crust for one pie.
What makes this crust flaky if it uses oil?
The specific ratio of oil to water and the method of mixing with flour creates a tender, flaky texture.
Can I substitute the oil for butter?
This specific recipe is designed as an oil-based crust; substituting butter would change the instructions and texture.
Is there any sodium in this crust?
No, salt is not included in the 3-ingredient list, and the sodium content is listed as null.