I made a lemon pie using oil crust and the crust just crumbled into pieces when cutting the pie and eating it with a fork. “I made the blueberry pie for dessert yesterday and it was a hit.

I’m about to try this for the first time but I have low expectations…..I have YET to make an edible pie crust I can even ruin refrigerated pie crusts….wish me luck!! I was going to ask this question also.

Thank you so much for giving me permission!

This crust is so tender that it just melts in your mouth when you eat it. Cover and let rest in the fridge for at least 15 minutes. Pour in the oil, then milk, and stir everything together with a rubber or wooden spatula. Usually about another 30-45 minutes. I feel like pie is like the most elevated form of a casserole (which is one of my favorite kinds of comfort food): not only do you get a well rounded meal, or dessert, in one slice, but that slice is surrounded by flaky, indulgent pie crust. Mine came out perfect! When it comes to comfort food cooking, there’s no getting out of knowing how to make a pie crust. This dough.

Divide the dough into two parts, one slightly larger than the other if you are making a pie with a top crust. You could feel how crispy and flaky it was. Use this recipe when you’re looking for a vegan pie crust that doesn’t use butter! This recipe is a “champion” as we say in Medellin! I think it helps if you dont overbake it. It was her grandmother’s recipe and she told me it was very unique in that it uses oil instead of butter or shortening, yet it is the flakiest pie crust ever. I have been baking for 40 years but some years ago my daughter became vegan and it was nor easy. Will have to try that myself next time I make this crust. Thank you so much! Bakery Style Chocolate Chip Muffins (video).

As an Amazon Associate I earn from qualifying purchases. If the recipe you’re using doesn’t specify how to do this, this guide is helpful: https://sallysbakingaddiction.com/how-to-blind-bake-pie-crust/ Thanks! Thanks Meghan, and thanks for the tip about letting it rest a full day. By using the foil I was actually able to get the crust where it belonged. https://sallysbakingaddiction.com/how-to-blind-bake-pie-crust/, Recipe makes 2 12" pie crusts. Expert baker and published author, Carroll Pellegrinelli shares her knowledge of bread baking and desserts. I have a 9-inch pie plate, so I rolled my base crust to about 11 inches in diameter. Divide the dough into two equal parts if you are making two open-face pies. Okay, maybe this isn’t a secret. This means that it incorporates into the flour more easily than a solid fat does. There is a reason this recipe has been passed down from generation to generation.

I’ll be sure to report back if I try it out!

It is okay if the dough is not totally cohesive (some crumbles may exist).

Bake at 425F for 15 minutes, then 375F until the crust is golden and the filling is cooked. Mix together with a wooden spoon until a rough ball forms; add additional 1 tablespoon of ice cold water if it is too crumbly. Thanks for trying it out. No butter or shortening. My grandma’s recipe is the same one.

Absolutely perfect! Use a standard recipe. It will be my go to recipe now. i’m excited to give your recipe a try. your Grandma was a genius! You can use extra virgin olive oil, but the pie crust is best with a savory pie like a quiche or chicken pot pie. Also, when making a quiche, should I bake the crust first? Be amazed as your pie crust comes off of the wax paper easily as can be.

I use neutral oil and homemade walnut-hemp milk to add a little nutty flavor for my nondairy family members, and also just when I want it to be fast. Thank you!