Flakey Pie Crust (Oil)

Made from soy milk and oil, but unbelievably tender and flakey!
They will never know you are not using shortening.

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In medium bowl add the following ingredients without stirring them.

1/2 C plus 2 TBS Canola Oil (it needs the extra 2TBS!!!!)
1/4 C Silk plain soy milk

2 C flour
1/2 tsp salt

Gently bring together liquid and the flour as if you were making biscuits, using a fork or spoon.  When the flour and water have come together a little, then gently complete the task with your hands.  Don’t overwork.  This isn’t even remotely close to kneading!  The dough will seem limp and wet-way too wet for a good crust.  That’s the way it is supposed to be.

Gently form into a disc and place between two pieces of wax paper (large enough to roll out the size of the pie pan).  You may want to wet the rolling surface underneath some to hold the wax paper in place.

Gently roll out the dough.  At some point you may want to turn it over and roll on the other side.  It’s a good idea to lift the wax paper after you turn it over.  If it is torn, you should replace it.

Pull the wax paper off one side and return (you’re loosening it so it is easier to work with).  Turn over and take off the bottom piece of wax paper.  Flip  upside down over a pie pan and gently loosen the edges of the dough from the wax paper.  It takes a little bit of time and may try to tear.  Just be careful.  If it tears, it is easy to repair.  This is the most forgiving crust I have ever worked with.

Add filling.

Then cover with top layer.  Prick holes to let the steam out. 

Bake in a preheated oven at 425 for 15 minutes, and then turn down the heat to 375 until it is done (usually that means the internal juices are boiling if fruit, or a clean poker if pumpkin for example).  You may want to put a crust cover on the outer edges if you have such a thing (or make one out of aluminum foil*) to keep the outer raised edge from burning.*

I’ve never eaten an oil crust that was tender and flakey in the past, but this one is better than anything I have done with Crisco or margarine.

AND it is so easy.  There isn’t any need for cold water, no need to allow the dough rest, no need to pulse with the food processor.  AND, it is more healthy since the oil is liquid at room temperature as compared to shortening..

*If the extreme edge of the pie is in danger of burning, cut out the center of the original piece of aluminum foil so that there is a one inch covering over the extreme edges for the remainder of the time.

Thank you to Mrs. Joyce S. for this recipe.  I believe she received it from her Mom.  It works great!

Contact us to get additional tips on this recipe if isn’t working (path2prayer@yahoo.com)

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