Flaky Oil-Based Pie Crust
This Flaky Oil-Based Pie Crust recipe is a classic from an older Betty Crocker cookbook, known for producing perfectly flaky and delicate pie crusts. Ideal for both sweet and savory pies, this recipe yields a 9-inch double crust that embraces your favorite fillings beautifully. The use of vegetable oil lends a unique texture, making it a go-to for quick and satisfying homemade pies. Remember to use waxed paper for effortless rolling, and the no-re-roll rule ensures you maintain the crust's integrity. If your crust tears or holes appear, simply patch them up with any leftover dough. Perfectly simple and delicious, this crust is sure to impress.
8
Servings
N/A
Calories
4
Ingredients
Ingredients
flour
1 3/4 cups (All-purpose flour)
salt
1 teaspoon (Kosher salt)
vegetable oil
1/2 cup (Any neutral vegetable oil)
cold water
1/4 cup (Ice-cold water)
Instructions
1
In a large mixing bowl, combine the flour and salt using a fork until well mixed.
2
Gradually stir in the vegetable oil, mixing until the mixture resembles small pea-sized clumps.
3
Add the cold water to the mixture and stir until just combined. It’s okay if the texture is slightly gluey or clumpy.
4
Cut two sheets of waxed paper. Roll out a slightly larger portion than half of the dough between the sheets until it's the desired size, ensuring it’s thin enough to cover the pie plate edge to edge.
5
Carefully peel off one side of the waxed paper, then flip the crust over into the pie plate using the bottom sheet for support. Be gentle, as the crust is quite delicate.
6
If there are any holes or tears, patch them with leftover pieces of dough. Trim the edges of the crust to fit the plate.
7
Roll out the remaining dough, including any trimmed pieces, to form the top crust.
8
Place the top crust over the filling, crimp the edges to seal, and cut a few steam holes for baking.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for a Flaky Oil-Based Pie Crust.
What is the source of this pie crust recipe?
This recipe is a classic from an older Betty Crocker cookbook.
How many servings does this recipe yield?
This recipe yields 8 servings.
How much flour is required?
You will need 1 3/4 cups of all-purpose flour.
What type of salt should I use?
The recipe specifies 1 teaspoon of Kosher salt.
How much oil is used in the crust?
The recipe uses 1/2 cup of vegetable oil.
What kind of oil is best for this recipe?
Any neutral vegetable oil is recommended for this crust.
How much water do I need?
The recipe calls for 1/4 cup of ice-cold water.
What size pie does this recipe make?
It yields enough dough for a 9-inch double crust pie.
Is this recipe suitable for savory pies?
Yes, this crust is ideal for both sweet and savory pies.
How should I mix the flour and salt?
In a large mixing bowl, combine the flour and salt using a fork until well mixed.
How do I incorporate the vegetable oil?
Gradually stir in the vegetable oil until the mixture resembles small pea-sized clumps.
What should the texture be after adding water?
It is okay if the texture is slightly gluey or clumpy after stirring in the cold water.
What is the best way to roll out this dough?
Roll the dough out between two sheets of waxed paper until it reaches the desired size.
Why is waxed paper used?
Waxed paper allows for effortless rolling and helps transfer the delicate crust to the pie plate.
How do I transfer the crust to the pie plate?
Peel off one side of the paper and flip the crust into the plate using the bottom sheet for support.
What should I do if the crust tears?
Simply patch any holes or tears using leftover pieces of dough.
What is the 'no-re-roll' rule?
The no-re-roll rule means you should avoid rolling the dough a second time to maintain its flaky integrity.
How do I finish the edges of the pie?
Trim the edges to fit the plate and then crimp the edges of the top crust to seal them.
Do I need to cut holes in the top crust?
Yes, you should cut a few steam holes in the top crust before baking.
Is this a quick recipe?
Yes, it is categorized as taking less than 15 minutes to prepare.
Can I use this for a single crust pie?
Yes, although the recipe yields a double crust, you could adjust the portions for a single crust.
What are the key tags for this recipe?
Key tags include pie crust, flaky, oil-based, homemade, quick recipe, and baking.
What kind of flour is specified?
The recipe calls for all-purpose flour.
Is there any butter in this recipe?
No, this is an oil-based recipe and does not use butter.
How much water is added?
1/4 cup of ice-cold water is added to the mixture.
Is the dough easy to handle?
The crust is described as quite delicate, so it should be handled gently.
How do I use the leftover dough scraps?
Leftover scraps can be used to patch holes or rolled into the top crust.
Does this recipe contain sugar?
No, this specific pie crust recipe does not list sugar as an ingredient.
What tool is used to mix the dough?
A fork is recommended for mixing the flour, salt, and oil.