Oil Pie Crust

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My go-to pie crust recipe is one that I have used for over 40 years. It was passed down to me from my future mother-in-law and she had used it for many years before that. This recipe has never failed, it is always light, tender and it rolls out smooth. I use it for all the pies, quiches and my own concoction that is half pie/half cake called a Pake but that will be a different recipe for another day. The Oil Pie Crust is unconventional and downright a bit odd, but bear with me because it may become your favorite the first time you taste it.

Oil Pie Crust   8* pie

In large bowl mix

1-1/2 Cups Flour

1 teaspoon (scant) Salt

Add

1/2 Cup Oil (all at once)

Stir with fork until all absorbed

Add

4 Tablespoons Water (all at once)

Stir with fork until all mixed

Divide and roll between wax paper

Can be easily patched

Adding the oil to the flour and salt can be distressing. I remember the first time I tried this recipe and the reaction I had. It did not look right or appealing, it was nothing at all like the whole wheat flour and lard mixture that that my Mom was the master of.

Just keep mixing with the fork until all the flour is absorbed by the oil, it will look like odd looking balls of goo when mixed. Do not throw it out even though it appears that you have done something wrong!

The next step is adding the 4 Tablespoons of water all at one time. I use the same measuring cup that I had the oil in since I have it right there. No rinsing needed before using, this recipe is forgiving and a few drops of oil out of the cup doesn’t change the deliciousness or consistency.

When you add the water and start mixing, you will again be tempted to chuck the whole mess into the garbage can. You really need to trust me on this, RESIST that urge! You have not done anything wrong, this is how it is supposed to look.

Still mixing with the fork, the mess will begin to form itself into a single ball. No need to over-mix.

From this ball stage, the dough is easily divided so that it can be rolled into the top and bottom for your pie.

Use two sheets of wax paper so the crust doesn’t stick to your counter or rolling pin. It will stick even if you have everything floured up so the wax paper is a must.

When the crust is about half the size of the pie pan you will be putting it in, take a moment to pull off the top layer of wax paper. Doing this while the dough is still thick is very easy, if you wait until it is as thin as you desire, the wax paper will adhere with fierce determination and it will be tougher to dislodge. Set the top paper back on and flip the paper/dough sandwich over to peel and replace before finishing the rolling out process.

When the piece is rolled to just over pie tin size, just as before, release the wax paper from the dough on top and bottom before removing top paper.

Flip the bottom paper and the dough into the pie pan before peeling off the bottom wax paper that is now on top of the dough and pan. This dough is very soft and easily patched. For those who are like me and prefer the very thinnest crust for delicious pies, this recipe is perfect. It also can accommodate those who like a thick crust. I double and triple the batch when I am making multiple pies. The crust stays perfect even with freezing and thawing.

Zip me a comment, I would love to hear from you if you try my Oil Pie Crust recipe.