Oil Pastry Recipe

star pooley


Probably the easiest pie pastry to make. As you are using a liquid fat, you don't need as much fat in this recipe. You can roll and re-roll oil crusts with no ill effects.

pinch tips: How to Make a Pie Shell & Lattice Top




see below

Directions Step-By-Step

--2 cups all-purpose flour
--1 teaspoon salt
--1/2 cup vegetable oil*
--1/4 cup cold milk

* Extra-virgin olive oil may be substituted
In a large bowl, combine the flour and salt. Measure the vegetable oil and the milk into the same liquid measuring cup but do not stir. Add to the flour/salt mixture; mix briskly to combine until the dough comes together into a ball.
Divide the dough in half. Roll out each half to 1/8 inch thick between 2 sheets of wax paper.
NOTE: Because this pastry dough is made with oil, it must be used right away. After a day in the refrigerator, the oil will start to separate and seep out.
Makes 8- or 9-inch two-crust pie.

About this Recipe

Course/Dish: Pies