I love pie crust. It’s flaky, it’s salty, it’s buttery, and it’s also the easiest pastry dough you can make. This simple recipe is one of my favorite ways to enjoy piecrust: smeared with jelly and sprinkled with lots of sugar. Serve with a strong cup of tea on your favorite teatime plates!
You'll learn how to make my favorite pie crust recipe (an oil-based crust) and create a delicious rustic tart.
- 1 and 3/4 cups of flour
- 1/2 teaspoon salt
- 3 tablespoons oil
- 3 tablespoons water
- Jelly or jam for filling
- Sugar for sprinkling
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Step 1: Mix Pie Crust
Preheat the oven to 375.
Using a fork, mix flour and salt until combined. Add oil and mix until the dough resembles peas.Add water and mix just until dough comes together.
Hot tip: Pie crust can become hard and very difficult to roll out if you mix or handle it too much. Be gentle!
Step 2: Roll Out and Spread
Bring your pie crust into a ball and divide in half. Roll out one half between two sheets of wax paper into an 8″ circle. (I use the term 'circle' very loosely here ;)
Carefully transfer the 'circle' to an ungreased baking sheet and spread with the jelly.
Roll out the rest of the pie crust and slice into strips using the blunt edge of a butter knife.
Carefully lay the strips across the tart. Go ahead and weave them if you’re feeling fancy, but I just laid one half across and the other direction across on top.
Step 3: Sprinkle, Bake, and Finish!
Sprinkle with sugar and slide into the oven. Bake for 25 minutes or until the pastry is golden and flaky.