Oil Pie Crust
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Prep Time
15 mins
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Total Time
1 hr 15 mins
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Servings
1 crust (enough for 1 9-inch pan)
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Calories
227 kcal
Oil Pie Crust
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This recipe for easy, no-roll oil pie crust is tender, flaky, and comes together in just minutes. Use it for any sweet or savory recipe!
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Ingredients
- 1 ½ cups all-purpose flour
- ½ tablespoon granulated sugar
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- ⅓ cup olive oil or canola oil
- 3 tablespoons water cold
- ½ tablespoon vodka or distilled white vinegar
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, and baking powder.
- In a separate bowl, combine the oil, water, and vodka.
- Pour the wet ingredients over the dry ingredients.
- With a fork, stir until the ingredients are evenly moistened.
- With your hands, gather the dough into a rough ball in the bowl (it will be crumbly). Press a sheet of plastic tightly against the top and refrigerate for 1 hour.
- When ready to use, turn the dough out into your pie dish and with your fingers, press it into an even layer along the bottom and up the sides (this is a no roll pie crust). Use in any of your favorite sweet or savory recipes!
Notes
- *If you are using this recipe for a dessert, increase to 2 to 3 tablespoons of granulated sugar (or you can keep it as is for a less sweet pie crust).
- **The flavor of the oil you use will affect the resulting flavor of the crust. Canola oil will yield the most neutral flavor. You also can use olive oil if you like the flavor in the crust (this is nice for savory recipes). Melted, cooled coconut oil will work as well (again, it will affect the flavor of the crust).
- If you'd like to make 2 crusts, you can double the recipe. Since this filling does not roll, it doesn't work for a traditional style top pie crust but makes a delicious streusel-ish top crust for sweet pies. Double the recipe, press 2/3 of the dough into the bottom of the pie dish, and add your filling. Mix the remaining dough with 2 tablespoons granulated sugar, then sprinkle the remainder over the top of sweet pie filling and bake as directed.
- TO STORE: Refrigerate pie dough for up to 2 days.
- TO FREEZE: Tightly cover the pie dough in plastic wrap and place it in an airtight freezer-safe storage container. Freeze for up to 3 months. Let thaw overnight in the refrigerator before using.
Nutrition Information
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Serving
1serving (about 1/6 of the crust)
Calories
227kcal
(11%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Potassium
50mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Calcium
12mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1crust (enough for 1 9-inch pan)
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 1serving (about 1/6 of the crust) | |
| Calories | 227kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 12mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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