Betty Crocker’s oil pie crust recipe is a straightforward way to make a flaky, tender crust without wrestling with cold butter. Whether baking sweet desserts or savory pies, this recipe keeps things simple and delicious, perfect for those who want a quick dough that still delivers on taste.
This pie crust uses 2 cups of all-purpose flour, 1 teaspoon of salt, 2/3 cup of vegetable or olive oil, and 3 tablespoons of cold water, combining easily to create a versatile crust for any filling. It’s an ideal choice when time’s tight but the craving for homemade pie is strong 🥧.
Using oil instead of butter means no more chilling and cutting in, making it a friend to busy bakers. Plus, olive oil adds a subtle depth that pairs beautifully with savory pies like quiche or mushroom pot pie 🥒🍅. It’s a little trick worth knowing, especially when comfort food calls.
Ingredients List & Step-By-Step Instructions For Oil Pie Crust Recipe Betty Crocker
This oil pie crust recipe keeps things simple with just four ingredients. The process involves mixing, chilling, and rolling out a tender, flaky pastry dough that holds up well for both sweet and savory pies.
Step 1: Gather The Ingredients
The ingredients are straightforward and pantry-friendly, which makes this homemade pie crust easy to pull together anytime.
| Ingredient 🍞 | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 cups | Base for the crust; easily rolls out |
| Salt | 1 teaspoon | Enhances flavor |
| Vegetable or olive oil 🥑 | 2/3 cup | Vegetable oil for lightness, olive oil for richness |
| Cold water 💧 | 3 tablespoons | Keeps dough firm, easy to handle |
If whole wheat flour is on hand, it can partially replace all-purpose flour for a nuttier flavor and heartier texture, but the key proportions stay the same.
Step 2: Mix The Dough
Start by whisking together the flour and salt in a large bowl until evenly combined. No lumps, just a nice airy base for your dough.
Slowly drizzle in the oil while stirring with a fork. The mix will look like coarse crumbs—that’s the golden texture for a flaky crust.
Add the cold water one tablespoon at a time, mixing gently after each addition. You want the dough to hold together without getting sticky or wet.
Once the dough forms, split it into two discs. Wrapping them tightly in plastic wrap keeps moisture in. Chill the dough in the fridge for at least 30 minutes. This resting period tames the gluten and firms the dough, making it less likely to tear when rolling.
Step 3: Shape And Bake The Crust
Roll out one chilled dough disc between waxed paper sheets to about 12 inches in diameter. This fits nicely over a 9-inch pie plate 🍰 with some overhang for trimming.
Transfer the rolled dough carefully to the pie plate. Avoid stretching the dough; gently press to fit the bottom and sides.
Trim excess dough to about one inch beyond the pie plate edge for crimping. Poke holes with a fork (called docking) if blind baking to keep bubbles from ruining your perfect crust.
Bake as your recipe directs, typically 10–15 minutes at 375°F (190°C) when pre-baking. This oil pie crust holds up beautifully under fruit fillings or savory goodness like quiche. 😋🥧
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
- Recipe for Boneless Pork Chops in Cast Iron Skillet: Sear and Baste to Juicy Perfection - October 3, 2026
- Recipe for Boneless Cross Rib Roast: Slow-Roasted Beef with Herb Crust - October 3, 2026
- Hamburgers in Sauce Recipe Crock Pot: Slow-Cooked Savory Delight - October 3, 2026