Teddy's Two-ingredient* Oil Pie Crust

July 26, 2012

Author Notes:

(*Three if you count salt, and four if you glaze with diluted simple syrup at the end).
I just spent a long weekend in a little patch of paradise near Jericho, Vermont. There was a memorial service being held for my husband's Aunt Marge, and extended family came in from all over the country. I could go on and on about the evening campfires or the night swimming in the nearby pond, but this is a recipe headnote after all, so I will stick to the pies. There was a lot of baking going on between the volley ball games and the beer runs, and Marge's younger sister Rachel - who for some reason is known as Teddy - was teaching her grand-nieces how to make proper pies. When I asked whether she used butter or shortening in her dough she answered "neither."
The gorgeous double-crusted berry pies and single-crusted pumpkins were made with her canola oil dough recipe, which couldn't be easier she said because you just mix it in a bowl and roll it between plastic sheets cut from grocery/shopping bags. I was stunned at how good this crust tasted. So I wrote down the proportions and leave it here for anyone who is vegan, or out of butter or shortening, or is always on the lookout for different ways of doing things.


Makes: dough for large single-crust pie


  • 1-3/4 cups unbleached white flour
  • 1/2 cup canola or other vegetable oil
  • 3 tablespoons ice water
  • 1/2 teaspoon salt
In This Recipe


  1. Dump flour, then salt, into a large bowl; stir a little. Make into a mound then form a well in the center.
  2. Add the ice water to the well, then the oil. Stir with a fork just until blended. Use a spatula to scoop into a ball.
  3. Roll dough between parchment paper or plastic wrap or use Teddy's method: she cuts the handles off of grocery-store shopping bags then slits up the sides and snips off the bottom seams to make sheets to roll the dough between.
  4. Use as you would for any pie. Double the recipe for pies with a top crust. For a nice glaze, mix 2 Tbsp. sugar with 2 Tbsp. water in a mug and microwave for minute; use a pastry brush to brush glaze onto top crust about five minutes before end of bake time. Thanks Teddy!

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