Easy Pie Dough Recipe With Oil

This combination yields a dough that is easy to roll, resilient enough to line pans, and subtle enough not to overpower fillings. Unlike classic butter crusts, an oil-based dough remains pliable and less prone to shrinking, making it ideal for both savory and sweet applications.

Easy Pie Dough Recipe With Oil for Flaky, No-Shrink Crusts

The standard ratio involves one and a half cups of flour, three-quarters of a teaspoon of salt, one tablespoon of sugar or honey, one teaspoon of apple cider vinegar or lemon juice, and approximately six tablespoons of vegetable or canola oil, combined with four to five tablespoons of cold water. Essential Ingredients and Ratios A basic pie dough recipe with oil relies on a simple balance of all-purpose flour, salt, sweetener, acid, and neutral oil, creating a versatile base for countless pies.

Divide the dough in half, shape into disks, wrap tightly in plastic wrap, and chill for at least one hour to allow the flour to fully hydrate and the flavors to meld, which significantly improves rolling-out performance. Ingredient Breakdown Ingredient Role in Dough All-purpose flour Provides structure and gluten development Neutral oil Coats flour for tenderness and easy mixing Salt Enhances flavor and controls gluten Sweetener Balances flavor and promotes browning Acid (vinegar or lemon) Tenderizes and inhibits over-glutening Cold water Hydrates flour and binds ingredients Step-by-Step Mixing and Resting Begin by whisking the dry ingredients and oil together in a bowl until the mixture resembles coarse crumbs, ensuring the oil is evenly distributed to prevent clumping.