Are you intimidated by pie crust? Does the thought of flaky layers and perfectly golden edges fill you with dread? Then prepare to be amazed! This Betty Crocker oil pie crust recipe is a game-changer. It's incredibly easy, requiring no chilling time and producing a melt-in-your-mouth crust that’s unbelievably flaky. Perfect for both sweet and savory pies, this recipe will become your go-to for all your homemade pie needs. Say goodbye to store-bought crusts and hello to delicious, homemade pies in a fraction of the time! This is one of those easy recipes that will elevate your baking game.
Ingredients: You'll Need These Simple Staples
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup vegetable oil (or other neutral oil like canola)
- ¾ cup ice water
Instructions: A Step-by-Step Guide to Pie Crust Perfection
Step 1: Whisk Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures even distribution of salt throughout your crust.
Step 2: Add the Oil: Pour in the vegetable oil and use a pastry blender or your fingertips to cut the oil into the flour mixture until it resembles coarse crumbs. Don't overmix! You want to see some pea-sized pieces of fat remaining.
Step 3: Gradually Add Water: Slowly add the ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to add too much water; the dough should be slightly shaggy but hold its shape.
Step 4: Form the Dough: Turn the dough out onto a lightly floured surface and gently form it into a disc. Avoid kneading, as this will develop the gluten and result in a tough crust.
Step 5: Roll and Bake: On a lightly floured surface, roll out the dough into a circle large enough to fit your pie plate. Carefully transfer the dough to the pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough.
Step 6: Blind Bake (Optional): For pies with wet fillings (like custard or fruit), it's best to blind bake the crust first. Prick the bottom of the crust with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove the weights and parchment paper and bake for another 5-7 minutes, or until lightly golden.
Step 7: Fill and Bake: Add your favorite pie filling and bake according to the filling's instructions.
Tips for Success: Mastering the Art of the Perfect Pie Crust
- Use cold ingredients: Cold fat and water are key to a flaky crust. Make sure your oil and water are chilled before starting.
- Don't overmix: Overmixing develops the gluten in the flour, resulting in a tough crust. Mix just until the dough comes together.
- Handle the dough gently: Avoid kneading the dough, as this will also result in a tough crust.
- Chill the dough (optional): While this recipe doesn't require chilling, you can chill the dough for 30 minutes before rolling if you prefer. This can make it easier to handle.
Variations: Explore Endless Possibilities
- Sweet: Use this crust for apple pie, cherry pie, pumpkin pie, or any other sweet pie filling you enjoy.
- Savory: This crust is also excellent for quiches, pot pies, and savory tarts. Experiment with different herbs and spices!
Nutritional Information (per serving, approximate):
This will vary depending on the pie filling. The crust itself is relatively low in calories but provides some fat and carbohydrates. For a more precise nutritional breakdown, use a nutrition calculator and input the specific ingredients of your complete pie.
This easy and delicious pie crust recipe is a true kitchen staple. It's quick, reliable and produces a wonderfully flaky crust every time. Enjoy!