Oil Pie Crust - Easy and Vegan Friendly - Steph’s Stove
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- Опубліковано 14 бер 2023
- Oil Pie Crust (Vegan Pie Crust)
1 ½ Cups flour (all-purpose)
½ teaspoon salt (kosher/sea salt)
2 tablespoons granulated sugar
½ cup vegetable oil
3 ½ tablespoons milk (I use 2%) - substitute soy or almond milk to be vegan friendly.
Mix together dry ingredients in your pie plate. Add oil to dry ingredients, mix together using a fork and then add milk. If your mixture is too wet, add a little flour. If it's too dry add a small amount of milk. Once dough comes together, mash into the bottom and up to the sides of the pie plate. Try to get the crust as even as possible on the bottom using your measuring cup to press evenly. If you like, you can make a design on the edge or leave as is. DO NOT grease the pie plate - there is enough oil in the crust. Dock the bottom of the pie by “poking” with a fork. Bake at 375° for about 20 minutes or until golden brown. If the edges are browning too quickly, cover with foil.
The pie crust can be made in advance and frozen in the pie plate. Separate pie crust with wax paper, tightly wrap in heavy foil, or place in freezer quality zip-lock bag. Remove from the freezer, and bake when ready to use. Pie crust will keep for up to three (3) months given they are properly sealed.
This pie crust works well for both sweet or savory pies without changing any of the ingredients.
For those who are Vegan, this is a Vegan friendly crust using almond or soy milk.
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About 62 years ago my mother had a blood clot and ended up in the hospital. Her doctor at the time put her on a low-cholesterol diet which took her off of any kind of pork and he also took her off of shortening. Back then we didn't pay much attention to Omega 3s and 6s and we didn't know what trans-fats were. I think that olive oil was not used very widely in the American home kitchen. He told her to use corn oil. It took her a long time to come up with a recipe for an oil-based pie crust which was the first kind of crust I learned how to make. I don't remember it calling for sugar or milk. The liquid in it was ice water. It made a good pie crust. Most of the pie crust I use these days are ready-made. I realize not many people are as picky as I am but I certainly wouldn't use a soybean-based oil after reading an article in a nutrition magazine about soybean products messing up thyroid medication. Thanks for sharing your recipe it brought back many fond memories.
Wow! I love hearing about your mother’s journey with a low cholesterol diet. I would imagine that 62 years ago that was difficult and a major change in cooking styles. When I think back on my grandparents, they ate everything fried in lard and used lots of butter. As a kid my Mamie’s food was good! However, even those items were much more pure (without added chemicals) than the same items of today. As for the sugar, it just adds a slight sweetness. The milk just add richness and I’m sure you could use ice water in place of milk. My mother had this recipe from the 60s- 70s and this was her go-to for an easy crust as most items were always on hand. Thank you so much for watching, your comment, and sharing your memories as well! Have a blessed week!!!
made this and it was really good!! i could cut it easily and it wasnt hard at all.. tasted delicious too, thanks
Very clever technique in making dough in pie 🥧 pan! Never seen it done that way, but a great way! Thank you so much 😊
Glad you liked it! It’s just so easy to mix and prepare in the pie plate/pan. There is no need for extra bowls and you can make several in advance and freeze. This crust recipe is an all around winner! Thanks for watching and your comment! Have a blessed day! 🍽️
@@stephsstovebystephaniethom7249 Yes, I will try it sometime! It looks like a great pie crust! I like the idea of less dishes too 😊👍🏻
looks wonderful. Thank you for your videos! You do a fabulous job! I'm going to try this tonight!
WOW... Stephanie, I m impressed, a perfect pie crust
Yes! Also, it’s easy to make with items usually found in your pantry. Thanks for watching and your comment. Have a blessed day!!!
Thanks 👍 gonna try it
This will be your “go to” crust recipe. My mom has made it for years. It’s easy to make in advance, no extra bowl’s required, and freeze well too. Thanks for watching and your comment! Have a blessed day!
This was really good but I’d like to see you make crust for a double pie crust. Thank you 😀
I did a double crust for my peach pie recipe. It’s listed on my channel. I will probably make more double crust recipes as we transition to Spring and Summer. There is always an abundance of fresh fruit in my area during Spring/Summer and I enjoy making pies. 😊 Thanks for watching and your comment! I hope you have a blessed evening!!!
@@stephsstovebystephaniethom7249 Thank you.
Good idea Steph about slow stirring the dough to watch its consistency 👍. Also, it would be helpful to measure the flour by the weight.
Yes, you can always add more, but you can’t take away. Also, weight is best for exact measurements. Thanks for watching and your comment. Have a blessed day and a Happy Thanksgiving 🦃
@@stephsstovebystephaniethom7249 Happy Thanksgiving! 🍁
Pretty
Such an easy pie crust and you can make it ahead since it freezes so well.
Thank you for this recipe... Will this work for a deep dish pie pan as well?😊
Yes, usually I have to trim excess dough when making a regular pie crust. Thanks for your question! Have a blessed day!!!
Thank you for replying, I am 64, and I just got married with a wonderful lady whom I want to please all the time. And I want to make her a custard pie 🥧🤤😎🥰
Congratulations on your marriage! That is very sweet to make something that she would like. Since you wanted to make a custard pie, I have a great Egg Custard recipe on my channel that is just perfect every time. Try it out and I’m sure you and your wife would love it. Enjoy your evening!
You can roll this out if you used WAXED paper. Not parchment. WAXED paper -- it rolls like a champ.
Yes, it does! Great point! This way you can save it easily for later. However, when I’m making it to use immediately, I simply make it in the pan. Thanks for watching and sharing your experience. Have a blessed day!!!
You. Are. A. Good. Teacher. And. You. People. Time. To. Write. down. Thing 11:18
Thank you for your encouragement and support! Have a blessed day!!!
Can you use canola oil?
Yes, it will work fine. Thanks for watching and your question. Have a blessed day!!!
I've made this recipe for 45 years just a little different been in my family for at least 120 years and dates back to midevil times
That is awesome! Thank you so much for sharing the history of this recipe. I knew it had been around for a long time, but I had no idea it dated back to Medieval 🏰 times. It is definitely a tried and true recipe! Thanks for watching and your comment! Have a blessed day!
I would love to know what kind of oil they used back in medieval times. I would think it they would only have lard or beef tallow or maybe some bear grease available. Course I guess the people in the Mediterranean areas might have been using olive oil by then.
I would agree that it would be animal fat (of some sort) or a pure pressed olive oil.