A simply perfect pie crust recipe

This recipe has changed my life.  Before it, I thought that pie crust was one of those incredibly complicated domestic feats that only Martha Stewart disciples should attempt.  Based on my chewy crusts and flour encrusted counters, I was right.

homemade pie crust recipeAfter several pie crust fiascos, I resolved to chuck those pre-made crusts into my cart while feeling pangs of environmental and economic guilt.  Still, there was no way I had the time or expertise to pull off a perfect crust.

Then a friend introduced me to this recipe that cannot be fouled up.  (Believe me, I have tried!)  You can’t overwork, over-mix, or over shape this hearty dough. And although it is incredibly simple, it tastes decadently complicated.  Also, it just happens to be vegan!

For easy clean up, roll it between two sheets of waxed paper.  You’ll have a perfect crust without the mess.

Simple Pie Crust

  • 3 C. flour
  • ¾ C. oil
  • 1 ½ tsp. salt
  • 3/8 C. whole, skim, or soy milk

cinnamon sugar pie crust scraps Blend, form into two equal balls, roll out each ball between sheets of waxed paper.  This recipe will make two pie crusts.

As a child my favorite part of homemade pie crust were the scraps that my mother would sprinkle with cinnamon and sugar and bake just for me.  We’ve continued this tradition with my son–which has make him a huge fan of homemade crust as well!

Does anyone else have a favorite crust recipe?  Do you happen to roll out several batches and freeze them between waxed paper?  (I haven’t tried this yet and would love to know if it works!)  Please divulge your pie secrets!

Comments

  1. It sounds like a good recipe and one I’ll try out; you might want to change it to soy milk if you want it to be vegan, though :)

  2. Jan,
    Thanks for catching that! I just added soy milk to the recipe.

  3. Oh wow sounds easy! I’m happy to see a pie crust without shortening as I don’t eat it. I may have to try this!

  4. I freeze my pie crust before I roll it out — I just shape it into a flattened ball and put a couple of them in a ziploc bag. Defrost in fridge, roll out, and it is just like fresh. Have never tried rolling it out before freezing, but I can’t imagine that being much different than freezing it before rolling!

    I use Julia Child’s pie crust recipe. It is made with shortening and butter, and is mixed in the food processor. It is absolutely divine when made correctly, and even when I mess it up (overwork or put in too much water) it is still pretty darn good!

  5. I haven’t tried it with the milk, but have had great results with the oil crust with whole wheat flour. It has a delicious nutty flavor that goes wonerfully with pumpkin pie and chicken pot pie.

  6. The best tip I’ve ever gotten was to add the liquid in at a very cold temperature. The recipe I use calls for water, which I ice. It really helps!

  7. Goody! An easy fool-proof pie crust recipe. I will be trying that in the near future, thanks!
    Hmmm…wondering how I’m going to measure the 3/8 milk?!?

  8. Great question! I just used a tad bit less than 1/2 cup. My fuzzy recollection of fractions is that 4/8 equals 1/2 so it would make sense that a little less would be 3/8. A liquid measuring cup may even show 3/8 if you want to be more accurate. (Luckily, this recipe doesn’t require total precision)

  9. I just made this and halved the recipe b/c I was just making one pumpkin pie and didn’t need a top crust. I think the key for me was to use the waxed paper to roll it out. I tried it without that at first and it was falling apart. The wax paper really helped. I looked nice, lets just hope it tastes as good since I’m sending it to a potluck at my husband’s office!!

  10. if you have a measuring cup with ounces on it, 3/8 cup is 3 ounces.

  11. I learned the oil pastry method a few years ago and agreed – it changed my life in regards to pie. I love to make it with whole wheat flour and olive oil for a savory dish like quiche or pot pie.

    Most liquid measuring cups show eighths. It might not be marked, but just measure to the line halfway between 1/4 and 1/2. If you want to double the recipe (which whoever makes just one pie crust?) twice 3/8 is 3/4. I am teaching fractions this week – I’m totally going to use this as an example for my students!

  12. my pie pastry recipe is almost exactly like this, but no milk, and iced water. Gina, maybe we both picked that up from Grandma? That’s what I remember her doing. I just mix flour, salt. and oil, then add cold water. Vegan, no milk, can experiment with different flours…oil crusts are amazing. :)

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