Chilling and Rolling Techniques Resting the dough in the refrigerator for a minimum of 30 minutes is a non-negotiable step that allows the flour to fully hydrate and the oil to solidify slightly, which prevents shrinkage during baking. Flour provides the necessary framework and starch content, salt enhances the flavor and helps regulate the gluten formation that can lead to shrinkage, and oil acts as the tenderizing agent by shortening the gluten strands during mixing.
Perfecting Your Homemade 3 Ingredient Oil Crust
To prevent sticking, consider rolling the dough between two sheets of parchment paper, which eliminates the need for excess flour that can make the crust tough and eliminates the risk of tearing when transferring it to the pie plate. Unlike its butter-heavy counterparts, this crust relies on the emulsifying power of oil to coat the flour particles, which inhibits gluten development and guarantees a melt-in-your-mouth crumb rather than a tough, chewy bite.
Mastering the art of a perfect crust begins with understanding the simplest formulas, and a 3 ingredient pie crust with oil stands as the definitive proof that less is often more. The standard ratio for this simple dough is one part salt, two parts oil, and three parts flour by weight, though volume measurements can be used with a slight adjustment for oil density.
Perfecting Your Homemade 3 Ingredient Oil Crust
For a basic batch suitable for a single-crust recipe, combining 150 grams of all-purpose flour with 50 grams of oil and a pinch of salt creates a versatile and reliable dough. When ready to roll, work on a lightly floured surface and use a rolling pin to gently press the dough from the center outward, rotating it frequently to maintain an even circle.
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