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    You are in: Home / Recipes / Oil-Based Pie Crust Recipe
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    Oil-Based Pie Crust

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    sheepdoc's Note:

    This is from an older Betty Crocker cookbook. Makes great, flaky, delicate pie crusts. This is for a 2 crust 9" pie. Must use waxed paper to roll out. Patch tears or holes with leftover pieces. If something bad happens, don't re-roll - throw out and do over.

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    Serves: 8


    pie crust

    Units: US | Metric


    1. 1
      Use a fork to mix. Mix flour and salt.
    2. 2
      Stir in oil until clumps are pea-sized.
    3. 3
      Add cold water and stir. Ok if it's gluey or clumpy.
    4. 4
      Roll slightly more than half out between waxed paper sheets to the size needed. Edge to edge wide.
    5. 5
      Peel paper off one side and replace, flip and peel off other side.
    6. 6
      Use bottom sheet of waxed paper to hold crust, Flip into pie plate. Very delicate - can't do much arranging.
    7. 7
      Patch holes or tears, Trim edge.
    8. 8
      Roll out rest of crust including trimmed pieces.
    9. 9
      Place on top of filling in crust, crimp edges, cut steam holes.

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    Ratings & Reviews:

    • on May 16, 2013


      I've been making this pie crust for 40 years, using my 1967 Betty Crocker cookbook. The poor cookbook is falling apart, so I was going to save this special recipe here, but SheepDoc beat me to it. I had an in-law who was a pastry chef and even he said this was the lightest, flakiest pie crust he'd ever tasted. CAUTION: Follow the directions exactly!!! You cannot roll out a pretty pie crust unless you do it between two sheets of wax paper. And with the built-in YIELD CALCULATOR, it's easy to adjust the recipe for different sizes of pies. For example, I adjust the yield to 1.1 pie crusts for a 9-inch 2-crust pie and 1.2 pie crusts is perfect for a 9-inch 2-crust deep dish pie, such as Utah State Fair Grand Prize Winner - Strawberry Rhubarb Pie #95074.

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


    Nutritional Facts for Oil-Based Pie Crust

    Serving Size: 1 (49 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 219.9
    Calories from Fat 125
    Total Fat 13.8 g
    Saturated Fat 1.8 g
    Cholesterol 0.0 mg
    Sodium 291.4 mg
    Total Carbohydrate 20.8 g
    Dietary Fiber 0.7 g
    Sugars 0.0 g
    Protein 2.8 g

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