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Oil Pie Crust (No Margarine!)

What you need: 

2/3 cup whole wheat flour
2/3 cup all-purpose flour
1 tablespoon salt
1/3 cup canola oil
3 tablespoons cold soy milk

What you do: 

A healthy pie crust!
In large bowl, combine flours and salt. In separate bowl, combine oil and soy milk. Add oil-milk mixture all at once to flour mixture and mix with hands to form smooth ball. You may need to add 1-2 tablespoons of cold water if it is too dry to form the ball. Put ball in between 2 sheets of wax paper and flatten with a rolling pin to a 11 diameter circle, closing any cracks with a couple drops of water. Put in pie pan and bake at 400F for 10-12 minutes.
This is a great alternative to crusts made with lard, butter, or margarine. All of the fat is mono-saturated, the good kind!

Preparation Time: 
20 min
Cooking Time: 
Recipe Category: 


I loved this pie crust! I only used whole wheat pastry flour and it turned out really well. It was a little moist so I added a couple extra tablespoons of flour, but other than that, it was perfect. I made it into an apple pie but I think it would be good with savory pies as well.


I just made this crust for the tofu quiche and it came out great. I did use only 1/2 teaspoon of salt and I used half whole wheat and half spelt, no white flour, Very tasty, thank you!


i doubled the recipe, used only a pinch of salt and added sugar, cinnamon, and vanilla. it was a little hard to work with but i didnt have wax paper so thats probably why. other then that its pretty good. this is my fisrt ever attempt at making a pie for scratch and i think this crust came out really good. thanks


i guess i should've read more of the reviews...  lol.  but they are all right.


Is it supposed to say 1tsp salt?  Because I don't think i'd even use that next time.  It was great!  I made a pie and mini pies with it... But wow... way way too salty.  1Tbsp was way too much.  But this recipe has much much potential!!!


I've tried tihs crust several times.  It always bakes badly and becomes like a rock and impossible to cut.  It doesn't like to form a ball when it's in the Kitchen Aide.  Like everyone else says, there's way too much salt.  This recipe needs a serious overhaul.


I used only a pinch of salt and used sugar instead, and also added a sprinkling of cinnamon.  This recipe made exactly enough to cover two apples for apple dumplings, and it turned out delicious.  All the other recipes I saw had a huge amount of margarine or shortening in them, and this one did the trick without adding all the fat.  Yay!


I will agree that 1 1/2 teaspoons was a bit much.  I doubled checked too to make sure I was reading the recipe right.  I the pie crust had a nice flavor.  I think next time I will add sugar for fruit pies and a 1/4 teaspoon of salt and leave out sugar for pot pies.  I like mixing it with my hand a lot less difficult than an other oil crust recipe I have.  I will make this again with some changes.


Maybe it was due to mixing rye and brown rice flour, but this recipe was very bland for my stawberry/rhubarb pie :( Next time Im definitely adding vanilla and a bit of cinnamon to the crust (and maybe a pinch of sugar). Anywho, it was decent enough for my friends, so it works.


This was the best crust I ever made!

I used somewhere between 1/4-1/2 tsp salt, which seemed to be just right, and increased the recipe 1.5 times to make enough for a two-crust pie. It rolled out nicely, and worked really well with my apple pie =)

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