Our Lykkers always appreciate recipes that save time without compromising on taste. Here's a foolproof pie crust that doesn't need resting time and delivers a golden, crisp base perfect for both sweet and neutral fillings.
This crust stands out with its slightly sweet edge and tender, flaky texture—ideal for fruit pies, tarts, and more.
The Difference Between This Pie Crust and Italian Pastry Dough
Unique Texture and Structure
Italian kitchens are rich with doughs like "pasta frolla", "pasta sfoglia", and "pasta brisée". While "brisée" may seem close, this pie crust has its own charm—slightly sweet and with a pronounced structure, especially at the edges. It holds fillings beautifully and bakes evenly.
No Waiting Time
Unlike traditional pie crusts made with only butter that require chilling, this version uses a mix of oil and butter, which makes the dough workable straight away. No refrigeration needed, which means pies get to the oven (and your table) much faster.
Healthier Lipidic Profile and Simplicity
Made with vegetable oil and just a touch of melted butter, this crust is light but rich in flavor. It's simple, flexible, and perfect for everyday baking or special treats.
Ingredients List (for a 23 cm pie dish – serves 8)
Dry Ingredients
- 180 g (1 ½ cups) all-purpose flour
- 1 ½ teaspoons sugar
- ½ teaspoon salt
Wet Ingredients
- 65 ml (4 ½ tablespoons) vegetable oil (such as sunflower, hazelnut, or avocado)
- 22 g (1 ½ tablespoons) melted butter
- 2–3 tablespoons of ice-cold water (chilled in the freezer for at least 20 minutes)
Step-by-Step Instructions
1. Mix Dry Ingredients
In a medium bowl, combine flour, sugar, and salt.
2. Add Oils
Pour in the vegetable oil and melted butter. Use a fork to gently mix until the texture becomes sandy and crumbly.
3. Add Water Gradually
Add ice-cold water one tablespoon at a time, mixing gently. Stop when the dough forms a soft, compact ball. It should not be sticky or overly dry.
4. Roll Out the Dough
Place the dough ball between two sheets of baking paper. Roll it out into a circle about 28 cm in diameter (about the width of an A4 sheet).
5. Transfer to the Pie Dish
Peel off the top sheet of paper. Flip the dough into a 23 cm pie dish and remove the remaining sheet. Adjust the edges and press gently into place.
6. Chill Before Baking
Place the prepared crust in the freezer for about 10 minutes before baking. This helps prevent shrinking and keeps the structure firm.
7. Blind Bake (if needed)
To blind bake (pre-bake before adding a filling):
- Line the crust with foil and fill with dry beans or pie weights.
- Bake at 180°C for 10 minutes.
- Remove weights and foil, pierce the base with a fork, and bake for another 10 minutes until lightly golden.
Presentation Tips
For a Perfect Finish
Once baked, let the crust cool completely before adding any fillings. If using it for a fruit pie or cream tart, ensure the filling is not too wet to keep the crust crisp.
Decorative Touch
For a decorative look, brush the edges with a little oil before baking. You can also crimp the edges with a fork or shape them with your fingers.
Storage Tips
Before Baking
If you want to prepare in advance, the rolled-out dough can be kept in the fridge (wrapped in paper) for up to 24 hours or frozen (already in the pie dish) for up to 1 month.
After Baking
A baked and cooled pie crust can be stored at room temperature, covered, for up to 2 days or refrigerated for up to 4 days. Avoid storing with wet fillings to maintain crispness.
In Summary
This no-wait pie crust is a game changer for busy kitchens. It offers the structure and charm of a traditional pie base with quicker preparation and no compromise on taste. Our Lykkers can now whip up stunning tarts and pies without lengthy preparation—just mix, roll, and bake. Keep this recipe on hand for any occasion where a reliable crust is needed fast.
