Moms Oil Crust Pie Shell Recipes

OIL PIE CRUST

Very easy recipe from my Grandmother. Crust can be rolled out a second time if necessary and it won't get tough.

Provided by Donna Cowan

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Yield 16

Number Of Ingredients 4

Oil Pie Crust image

Steps:

Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more.
Roll out on lightly floured surface.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 16.8 g, Cholesterol 0.6 mg, Fat 7.2 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 148.9 mg, Sugar 0.4 g

Ingredients

2 ¾ cups sifted all-purpose flour
1 teaspoon salt
½ cup vegetable oil
½ cup milk

MOM'S OIL CRUST PIE SHELL

My mom's favorite pie cookbook is the old Farm Journal's "Complete Pie Cookbook" from 1965... and her copy is well-used and loved, full of clippings and hand-written notes. This recipe is based on the one from there, with modifications to her taste. It works really well for all sorts of pies, especially her Quiche Lorraine (see my other recipes) and pumpkin. Simple and flaky! Makes one 9-inch pie shell with a little left over... Mom takes the leftover and makes it into little snack crackers. :) My sister claims she doesn't like oil crust, but she never knows the difference when Mom uses them in her pies.

Provided by Julesong

Categories Pie

Time 7m

Yield 1 unbaked pie shell

Number Of Ingredients 4

Mom's Oil Crust Pie Shell image

Steps:

Sift the flour and salt into a large mixing bowl.
In a separate bowl, combine the oil and water (and milk, if using 2 Tbsp water and 2 Tbsp milk).
Pour liquid mixture all at once into the sifted mixture, and then - with your hands - press the dough into a smooth ball. Be careful not to overwork the dough or it can become tough; it will be somewhat crumbly and soft.
To use, press the dough into the pie shell and shape the edges into flutes with your fingers. If there are thin spots, the dough is soft enough to easily to press extra into them with no worries.
Note: use any left over pieces of dough by baking them into little snack crackers. This dough freezes and thaws really well!

Ingredients

2 cups sifted flour
1 1/2 teaspoons salt
1/2 cup cooking oil (Mom uses canola)
4 tablespoons cold water (some folks use 2 Tbsp water and 2 Tbsp milk, but Mom prefers the taste of the crust with all water)

FOOLPROOF PIE SHELLS

"I received this recipe from my 94-year old sister. She suggested using egg, cold water and cider vinegar to keep the crust moist. If they eat all the crust of my pie, then I know it was good!"

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 4 pie shells.

Number Of Ingredients 7

Foolproof Pie Shells image

Steps:

In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Whisk the egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide into four portions. Cover and refrigerate for at least 1 hour., On a lightly floured surface, roll out each portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plates. Trim each pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shells according to recipe directions.

Nutrition Facts : Calories 157 calories, Fat 11g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 150mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

Ingredients

4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
1-3/4 cups shortening
1 egg
1/2 cup cold water
1 tablespoon cider vinegar

3 INGREDIENT EASY OIL PIE CRUST

This is Mom's pie crust. I've never seen a flakier crust anywhere. This is so easy it just makes other crusts seem like work.

Provided by fame869

Categories Dessert

Time 10m

Yield 2 crusts

Number Of Ingredients 3

3 Ingredient Easy Oil Pie Crust image

Steps:

Mix oil and water and add to flour to form dough.
Divide into two equal parts.
Roll between wax paper.
Cook pie as required.
Easy, Easy.

Nutrition Facts : Calories 936.8, Fat 55.7, SaturatedFat 7.2, Sodium 3.6, Carbohydrate 95.4, Fiber 3.4, Sugar 0.3, Protein 12.9

Ingredients

2 cups flour
1/2 cup oil (preferably canola)
5 tablespoons water

MOM'S PIE CRUST

The very first thing I learned how to cook! This freezes beautifully; no well-equipped home is without a ball of pie dough in the freezer! Guaranteed to roll!

Provided by Debra Shapiro

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Yield 16

Number Of Ingredients 4

Mom's Pie Crust image

Steps:

Combine flour and sugar into the bowl of an electric mixer. Cut butter into tablespoon pieces; add it to the flour and butter. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender.
With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.

Nutrition Facts : Calories 196.1 calories, Carbohydrate 20.2 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 7.3 g, Sodium 2.2 mg, Sugar 2.4 g

Ingredients

1 cup unsalted butter, chilled
3 cups all-purpose flour
3 tablespoons white sugar
⅓ cup ice water

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HOW TO MAKE THE PERFECT OIL PIE CRUST - COZY PEACH KITCHEN

Web Aug 19, 2018 The steps to making an oil based pie crust Combine the dry ingredients (flour, salt) in a medium mixing bowl (this is my go-to mixing …
From cozypeachkitchen.com
4.9/5 (97)
Total Time 10 mins
Category Dessert
Calories 205 per serving

Combine flour and salt in a medium mixing bowl. In a separate mixing bowl, combine the oil and 5 tablespoons of ice cold water; don't mix the liquids together.
Add liquids to the flour and salt mixture. Stir with a fork until a ball forms; add 1 tablespoon of ice water if it is very crumbly and not holding. It is okay if the dough is not totally cohesive (some crumbles may exist).
Divide the dough into two equally sized balls. Place in an airtight container and let rest in the fridge for at least 15 minutes.
For one pie crust, place the dough ball between two pieces of wax paper. Use a rolling pin (I recommend using a marble one like this) to roll out until it reaches 12 inches in diameter.

Moms Oil Crust Pie Shell Recipes

OIL PIE CRUST

Very easy recipe from my Grandmother. Crust can be rolled out a second time if necessary and it won't get tough.

MOM'S OIL CRUST PIE SHELL

FOOLPROOF PIE SHELLS

"I received this recipe from my 94-year old sister. She suggested using egg, cold water and cider vinegar to keep the crust moist. If they eat all the crust of my pie, then I know it was good!"

3 INGREDIENT EASY OIL PIE CRUST

This is Mom's pie crust. I've never seen a flakier crust anywhere. This is so easy it just makes other crusts seem like work.

MOM'S PIE CRUST

The very first thing I learned how to cook! This freezes beautifully; no well-equipped home is without a ball of pie dough in the freezer! Guaranteed to roll!

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