My Favorite Pie Crust

February 05, 2017

My Favorite Pie Crust

I used to make an all-butter pie crust (pate brisee or shortcrust), but at some point I decided I didn't want to eat all that butter.

I tried several non-butter crusts, and found this delicious, easy recipe from King Arthur. It's flaky and crisp and so simple and quick to make.

It gets its fat from vegetable oil and milk. And a little lift from some baking powder. A bowl and fork are all you'll need to make the dough. There's no need to chill the dough before rolling. Or, even better, if you have any rolling-out-dough phobias, you can just press this dough into the pie pan! Finally, it's versatile; I've used it for chicken pot pies, tarts and in my favorite Apricot Crostata.

Notes: Make it vegan by replacing the milk with water!

King Arthur's Oil Pie Crust
Adapted from KingArthur
Makes one single 9" pie crust

Prepare Crust:
In a medium bowl, sift together:
2 cups all-purpose flour (260g)
1 1/4 tsp sugar
1/2 rounded tsp salt
1/4 rounded tsp baking powder

Pour into a measuring cup, but do not mix together (the milk will settle to the bottom):
7 tablespoons (1/2 cup less 1 tablespoon) vegetable oil
1/3 cup milk

Make a well in the flour mixture and pour in the oil/milk mixture. Mix together with a fork until evenly moistened.

Scrape out the dough onto a piece of parchment paper, 15" x 15" or so. Using your hands, gather up the dough into a ball, then flatten into a 6" diameter disc.

I find it easiest to roll out on a sheet of parchment paper with a sheet of plastic wrap on top to prevent sticking. Roll from the center out, giving the dough a quarter turn between rolls. Occasionally, run your hand over the plastic wrap to check for thickness and adjust rolling to maintain even thickness across the dough. Roll dough out to a rough 14" diameter circle.

Remove the plastic wrap when done rolling. Place rolling pin 1/3 into round.. Gently lift edge of parchment paper and fold over the rolling pin.The dough should be draped on top of the pin. Peel back the parchment paper if needed. Continue to peel back the parchment paper as you roll the pin away so as to "roll up" the dough onto the pin.

Once the dough is separated from the parchment paper and rolled up on the pin, move the pin so it is slightly above the pie pan. Unroll the dough directly into the pie pan.

Gently lift dough edges and allow dough to settle into the pie plate. Trim edges to a 1/2" overhang. Tuck under and press edge with a fork tine or flute/crimp as desired. This dough is very forgiving, so if you have any tears, simply patch it using some of the trimmed off dough.

Refrigerate the pie shell while you prepare your filling.