Here is the easiest pie crust you’ve ever made—really! And it’s even lower in saturated fat than a typical crust.
Here is the easiest pie crust you’ve ever made—really! And it’s even lower in saturated fat than a typical crust.
The holiday season is begging you to make pie. Pecan, apple, pumpkin … you know you want to! But the thought of prepping a fussy crust makes you resort instead to an ever-forgiving cobbler.
Take heart: Here, I present a positively foolproof crust with only four ingredients. It stirs together in minutes, and it rolls out perfectly every time. That’s because it’s made with oil instead of butter—also reducing the saturated fat content.
This makes one pie shell; double the recipe if you need both a bottom and a top crust.
Easy, You-Can-Do-It Pie Crust
1. In a medium mixing bowl, stir together 1 cup all-purpose flour and 1/2 teaspoon salt.
2. In a glass measuring cup, combine 1/4 cup plus 1-2 tablespoons organic corn or canola oil and 2 1/2 tablespoons ice water. Whisk them together until creamy. Immediately pour all at once into flour and toss with a fork. Form into a ball. Dough will be moist.
3. Swipe your counter with a wet washcloth and place a 12-inch square of waxed paper on top. (The wetness keeps the paper from sliding around.) Place dough ball on top, and cover with a second 12-inch piece of waxed paper. Roll out the dough between the waxed papers into a circle slightly bigger than your pie plate.
4. Remove top sheet of waxed paper and invert dough over pie pan; peel off bottom paper. If you’re prebaking the crust, prick the entire surface with a fork. (I generally like to prebake it just a few minutes, but it’s not strictly necessary.)
If you’ve doubled the recipe and are rolling out a second crust for the top of the pie, use new sheets of waxed paper.
Proceed with the rest of your pie recipe, filling and baking and eating as usual. Don’t forget the ice cream.
