Basic Oil Crust
Put flour and salt in pie pan. Separately measure and mix oil and 2 tablespoons water, and beat or whisk with a whip. They will somewhat "emulsify" (appear cloudy) when combined. Pour over flour, stirring with a fork to distribute moisture. Work with fingers to shape, adding water as needed. Press into shape of pan and prick with a fork several times.
Either pre-bake in 375° F preheated oven for about 20 minutes, or refrigerate, covered with waxed paper and chill until ready to fill and bake in your favorite recipe.
Flakier option: Pour oil first into blender, using 3 tablespoons boiling water, adding it gradually, plus add 1/2 teaspoon lecithin granules, and blend for about 60 seconds. Then proceed to mix with flour in the pan, etc.
"Oil crusts are never quite as flaky and tender as are hard-fat crusts (that is, crusts made with butter, lard or shortening). It's what I call the hard truth about tender pie crusts! These oil-based recipes were options for those wishing to avoid hard (saturated) fats." - Goldie Caughlan
Recipe by, former PCC Nutrition Education Manager
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