Always Loved Pie Crust

This is the press-in pie crust for low-fat baking and busy weeknights. Canola or safflower oil stands in for butter or shortening, skim milk adds just enough liquid to bind, and a fork handles the entire mixing process. There’s no chilling for hours, no rolling, and no cleaning a separate bowl. The whole crust comes together right in the pie plate.

Neutral oils make this version flavor-neutral, which is its strength. Where olive oil leaves a savory backbone, canola steps back and lets the filling do all the talking. That makes this the better choice for delicate sweet pies (lemon, banana cream, custard) where you want pure flavor from the filling. The texture lands biscuit-like rather than flaky, with enough structure to hold a wet filling without going soggy. The make-ahead window is generous: this dough keeps two days in the fridge and a month in the freezer.

Pro Tips

• Press the dough thinly and evenly across the bottom and up the sides. Thick corners take longer to bake and may stay raw.
• Crimp the edge with a floured fork rather than fingers; oil pastry is delicate and pinch-fluting tears it easily.
• The 30-minute fridge rest is what lets the flour fully absorb the milk for a crust that holds its shape during baking.
• For pre-baked shells, prick the bottom with a fork before baking so the crust doesn’t puff in the middle.

Variations

• Substitute olive oil for canola for a more savory, Mediterranean-leaning crust under savory tarts and quiches.
• Use whole milk in place of skim for a slightly richer texture.
• Stir a teaspoon of vanilla extract into the milk for sweet-pie versions of the same shell.