Easy, Flaky Pie Crust Recipe (Made with Avocado Oil)
You will love this quick and easy oil pie crust recipe! No butter or chilling time needed. Simply mix up 4 ingredients and roll out the dough to make a perfect flaky pie crust. This crust is a great base for any sweet or savory pie filling and works great for making a pretty lattice top or other design.
Equipment
- Rolling Pin
- Wax Paper
- a Mixing Bowl
Ingredients
- 1 cup all-purpose flour
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/3 cup avocado oil
- 2 tbsp ice water
Instructions
How to Mix the Pie Dough
- Note: This recipe makes a single crust. If you need both a top AND bottom crust, double the recipe.
- In a medium bowl, mix the 1 cup + 2 tbsp flour and salt together. Add half of the oil and use a fork to combine the flour mixture until even crumbs form.
- Pour in the rest of the oil and the ice water and use the fork to gently bring it together. You want to handle the dough as little as possible, so gently mix a bit with a fork and then use your hands to bring it together just enough to form into a ball.
- If you made a double recipe for a two-crust pie, divide it in half and let one ball of dough rest under plastic wrap until you're ready to prepare the top crust.
- Roll out the dough. Prepare two sheets of wax paper on a smooth surface. Place the ball of dough in the center of a piece of wax paper, and place another sheet of wax paper on top. Use your hand to flatten into a round disk.
- Using a rolling pin, roll out the dough evenly in all directions until it is about 1.5 - 2 inches wider than the pie dish. I like to flip it over at least once during this process, to ensure that the underside is smooth and no wax paper is wrinkling up.
- Transfer the pie crust to the pie plate. One trick is to peel off the top sheet of wax paper, then lightly set it back down. Then flip the whole thing over and gently peel off what was the bottom sheet. This ensures that the pie dough is loose and will easily transfer to the pie pan. Next, gently invert it onto the top of the pie pan, centering it, and carefully peel off the wax paper.
- With your hands, ease the crust down into the sides of the pie pan.
- Now you have a couple of options. You can add a pie filling now before shaping the edge of the crust, or you can shape it first.
How to Shape the Crust
- Gently fold the edge of the pie crust under all the way around, rather than trimming the edges. This helps the rim of the crust look smooth. If it is quite uneven, you may want to trim a little first. Using your fingers, gently shape and even out the dough neatly all the way around.
- Next, use your thumb and forefinger to create a crimped, scalloped-looking edge. Gently pinch and twist, repeating all the way around.
- You may also choose to use a fork or other tool to create a different look for your edge.
How to Bake the Crust
- Bake as directed, depending on your filling choice.
- If you would like to blind bake this crust: preheat your oven to 375 degrees F and bake for 12-15 minutes until very lightly golden brown. Remove from the oven and place on a cooling rack. Allow to cool completely before adding a filling. (This is great for pies such as lemon meringue pie or coconut cream pie.)
Notes
Check out my Low-Sugar Apple Pie Recipe, which includes a visual on how to make the lattice top crust.