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No Margarine Pastry Pie, Tart or Quiche Crust


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No Margarine Pastry Pie, Tart or Quiche Crust


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No Margarine Pastry Pie, Tart or Quiche Crust

Making a pie crust is actually really easier and so tasty. Generally made with butter or margarine, this recipe uses corn or canola oil to avoid the hydrogenated oils! The dough will be sticky so make sure to flour your surface well. and always be very gentle and patient when working with pastry dough!


  • Ready Time : 0 min



  • 2 cups unbleached flour
  • 1 teaspoon salt
  • 1/2 cup corn or canola oil
  • 5 to 5 1/2 tablespoons ice water


  1. Beat together the oil and water until nice and creamy.
  2. Mix together the flour and salt
  3. Pour cream mixture over the flour and salt.
  4. Mix with a fork until the dough forms a ball.


  1. Roll out on a floured surface or pastry cloth
  2. fit into pie tin, decorate as desired.

If recipe calls for pre-baked pie crust;

  1. Pre-heat the oven to 350*
  2. Wrap the outer rim of the pie dish with silver foil (to prevent burning)
  3. Prick the pie shell with a fork all over.
  4. Bake for 10 minutes, checking after 3 if crust is puffing. if it is then take it out prick it a little more and return to oven.
  5. Let cool, then fill and proceed with recipe.

Yield: 1 double crust pie or 2 single pie crusts.


About Ahuva Staum


Growing up watching my Bubby cook gave me a love and fervor for cooking. I love taking concepts I find from treif cooking magazines and tv shows for all different types of cuisines and making them kosher and accessible. Currently trying to get my Jerusalem based catering company; "You Wish It, I Dish it"; up and running.




3 Responses to No Margarine Pastry Pie, Tart or Quiche Crust

  1. This recipe has replaced my usual one that I used for pies etc. Did not have enough butter one night and my son found this one and your wonderful website. Thank you.

  2. send me recipes to make ahead or freezer friendly recipes

  3. avatar says: frippie

    I would like to make this with white whole wheat flour. In that case, would you suggest any changes in amounts of water or oil? Thank you.

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