Oil Pastry

No butter, no pastry cutter, no chilling time. This oil-based pie crust comes together with flour, salt, vegetable oil, and water, which makes it one of the fastest pastry doughs you’ll ever mix.

Stir the oil into the flour until the mixture looks like coarse meal, then add cold water one tablespoon at a time. You want just enough to bring the dough together into a ball without it turning sticky. Overworking is less of a concern here than with butter crusts since oil doesn’t form the same gluten-toughening bonds, but don’t knead it.

Roll the dough out on a lightly floured surface to about ⅛ inch thick. It won’t be as flaky as a butter crust, but it’s tender with a slightly crumbly texture that works well for custard pies, quiches, and fruit fillings.

For a pre-baked shell, prick the bottom and sides generously with a fork to prevent bubbling.

Pro Tips

• Use cold water for a more workable dough that holds its shape better
• If the dough cracks while rolling, just press it back together with your fingers
• Prick fork holes close together for blind baking to prevent large bubbles
• This crust is naturally dairy-free, making it great for vegan pie fillings

Variations

• Use olive oil for a savory quiche or pot pie crust
• Add a tablespoon of sugar to the flour for sweet dessert pies
• Mix in dried herbs like thyme or rosemary for a savory pastry shell