Pie Crust 1-2-3 #1

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Servings: 1 Difficulty: Intermediate
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A simple, flaky all-vegetable pie crust using corn oil for a tender, vegan-friendly base.
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This straightforward pie crust recipe uses the classic “1-2-3” ratio of flour, water, and fat to create a tender, flaky base that is entirely vegan. By using Mazola corn oil instead of butter or shortening, you achieve a consistent texture that is easy to handle and roll out. The result is a neutral, buttery-flavored crust that holds up well to both sweet fruit fillings and savory pot pie toppings. It’s an excellent choice for those avoiding dairy or for cooks who prefer the reliability of oil-based doughs. Simple to mix with just a few pantry staples, this crust comes together quickly without the need for chilling, making it perfect for spontaneous baking sessions or weeknight desserts.

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Pie Crust 1-2-3 #1

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 582.4

Description

This straightforward pie crust recipe uses the classic "1-2-3" ratio of flour, water, and fat to create a tender, flaky base that is entirely vegan. By using Mazola corn oil instead of butter or shortening, you achieve a consistent texture that is easy to handle and roll out. The result is a neutral, buttery-flavored crust that holds up well to both sweet fruit fillings and savory pot pie toppings. It&# 226;ÂÂs an excellent choice for those avoiding dairy or for cooks who prefer the reliability of oil-based doughs. Simple to mix with just a few pantry staples, this crust comes together quickly without the need for chilling, making it perfect for spontaneous baking sessions or weeknight desserts.

Ingredients

Directions

  1. In a large mixing bowl, whisk together the sifted all-purpose flour and salt until evenly combined.
  2. Pour the corn oil into the flour mixture and blend thoroughly until the mixture resembles coarse crumbs or wet sand.
  3. Add 2 tablespoons of cold water to the mixture and stir gently until the dough begins to come together.
  4. If the mixture appears too dry or crumbly, add up to 1 more tablespoon of corn oil or water, as needed, until the dough holds together when pressed.
  5. Turn the dough out onto a clean surface and form into a flat disk.
  6. Place the dough between two sheets of wax paper or parchment paper and roll out to your desired thickness, typically 1/8 inch.
  7. Carefully transfer the rolled dough into a pie plate, gently pressing it into the corners and sides.
  8. Trim the edges if necessary and proceed with your preferred pie filling and baking instructions.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 582.4kcal
% Daily Value *
Total Fat 1.6g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 3.2mg1%
Total Carbohydrate 121.6g41%
Dietary Fiber 4.3g18%
Sugars 0.5g
Protein 16.0g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pie crust, vegan pie, corn oil crust, flaky crust, easy pie crust, 1-2-3 crust, dairy-free, pastry, baking, homemade crust, savory pie, fruit pie base, quick crust, no-chill crust, plant-based
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