Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mom's Oil Crust Recipe
    Lost? Site Map

    Mom's Oil Crust

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    AmyZoe's Note:

    My Mom made this growing up with both sweet and savory pies. I still make this crust today because I don't have to roll anything out or try to make the butter pea-sized. She uses whole-wheat flour or sometimes half white and half wheat while I generally will use whole-wheat flour when making crust for pot pie and white flour when making pie crust. I have tried doubling this recipe when making a 2-crust pie, but I find it works better to make the first crust right in the pie plate and the second pie crust in a bowl. The second pie crust does get rolled out, but this dough is not as picky as crusts made with butter or shortening. Try it when you're in a pinch for a pie crust. You'll be surprised with the ease and simplicity of the recipe. Serving size is approximate.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 8-10

    Yield:

    pie crust

    Units: US | Metric

    Directions:

    1. 1
      Stir flour and salt in pie plate. Make a well in center to add liquid.
    2. 2
      In glass measuring cup, measure 1/3 cup of oil. Add enough water to the glass measuring cup to make 1/2 cup total of oil and water.
    3. 3
      Stir oil and water together and pour into well in center of pie plate.
    4. 4
      After ingredients are combined, roll into a ball in pie plate and flatten with palm. Work dough to cover bottom of pie and edges. Flute as desired.
    5. 5
      Bake at 475 for 8 to 10 minutes or as directed on pie recipe.

    Browse Our Top Crusts/Pastry Dough Recipes

    Ratings & Reviews:

    • on April 12, 2009

      55

      I love this pie crust.30 years ago i almost gave up making pies because my crusts were terrible.Then I found this one.I only used it for Blackberry pies and added alittle extra sugar and crumbled the top crust but it is always great. Thanks for posting it.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Mom's Oil Crust

    Serving Size: 1 (26 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 165.5
     
    Calories from Fat 83
    50%
    Total Fat 9.3 g
    14%
    Saturated Fat 1.2 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 145.8 mg
    6%
    Total Carbohydrate 17.8 g
    5%
    Dietary Fiber 0.6 g
    2%
    Sugars 0.0 g
    0%
    Protein 2.4 g
    4%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites