Easy 4 Ingredient Oil-Based Crust

This flakey, tasty and easy 4 ingredient oil-based crust, comes together in just 15 minutes and has no wait times! You will want to try this out next time you make pie.

I have fond memories (and tastes) of my mom using this oil-based crust in her homemade quiches. It’s so easy to mix up with 4 basic ingredients you probably have around the house! This recipe has been passed down in my family and now I have the privilege of introducing it into my own home. Not only can you use it in quiches, but also pies and tarts.

Why You Will Love this Recipe

Quick/easy: I know what it’s like to have a full schedule and feel like there’s no time to make something as simple as a pie crust. I also know how easy it is to just grab a premade one from the store. There is nothing wrong with doing that, although, this one is so quick. It comes together in 15 minutes and there’s no rising or setting times! It is simply ready when all the ingredients are combined.

Baking temperature: Next, this oil-based pie crust has no certain temperature it needs to go into the oven at. You simply follow whatever pie, quiche, or tart recipe you are using and bake as follows.

Versatility: Lastly, this crust is great for really any kind of baked good. Sweet? Yes! Savory? Yes! You name it and this crust can be for it!

Now, let’s get into making this recipe together!

Tools You May Need

Measuring cups

Measuring spoons

Parchment paper

Rolling Pin

Medium mixing bowl

Wooden Spoon or rubber spatula

Ingredients

Olive Oil

Flour

Milk

Salt

How to Make an Oil-Based Crust Step-by-Step

To start, sift the flour into your medium sized bowl. I have tried doing this recipe without sifting my flour and it just gets too dry. Sifting is a must! After the flour is sifted, add the olive oil, milk, and salt into the same bowl.

Then, mix until just combined. It is important that you don’t overmix, or this recipe will become very crumbly, dry, and not able to be rolled out.

Once all the ingredients are mixed together, place the dough between two pieces of parchment paper. Roll out until the desired size of pie pan being used.

Fourthly, place into pie pan and cut off excess dough around the edges. Pinch sides of crust all the way around if desired.

Bake according to pie, quiche, tart, etc. recipe… and enjoy!

If you make this recipe, let the ladies here at Brick House on Green know what you think!

FAQ:

Is olive oil better than butter for pie crust?

There are many benefits to using olive oil instead of butter for a pie crust. To start, it comes together much quicker and easier when using olive oil. You don’t have to work with the dough as much. Using olive oil is also a healthier option due to having less saturated fat.

Why is my pie crust tough a chewy?

When you overwork a pie crust, the result is a tough and chewy crust. This can take place during the mixing part of the crust or during the rolling out and shaping part. It is important to not handle the dough too much or this will occur.

Do you grease a pie pan before putting the crust in?

You do not have to grease a pan before putting a crust in it. There is already an ingredient in the crust, oil or butter, that keeps the crust from sticking.

What is the secret to a great pie crust?

There are many things you can do to ensure that your pie crust turns out good! To start, sift your flour. If your flour is really lumpy it will make the dough dry out faster. Next, be very gentle when handling the dough. Treat it like it’s a baby haha! Too many hard and fast kneads and movements can make it overworked.

Should I poke holes in the bottom of my pie crust when baking it?

Poking holes in the bottom of your pie crust keeps it from rising up when it is baking in the oven. Although, if you’re baking your crust full of your filling it is not necessary to poke the bottom with holes. The weight of the filling will keep the crust from rising up.

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Measuring Spoons