Avocado oil is rich in monounsaturated fats and contains beneficial nutrients, making it a healthier option than butter or shortening. It has anti-inflammatory properties and is known to promote heart health. Using avocado oil allows you to enjoy a guilt-free pie crust without sacrificing flavor or texture.

One of the most significant advantages of using oil, particularly avocado oil, in pie crusts is the flakiness it provides. Unlike butter, which must be kept cold and requires careful handling, avocado oil is already liquid, making it easier to incorporate into the flour. This results in a tender and flaky crust that is forgiving for novice bakers.

3 cups all-purpose flour
1 teaspoon salt
3/4 cup avocado oil
1/3 cup cold milk (dairy or non-dairy)
Additional milk, if needed for consistency

Mix Dry Ingredients: In a large mixing bowl, sift the flour and salt together to ensure an even distribution.

Add Wet Ingredients: Create a well in the center of the dry ingredients. Pour in the avocado oil and cold milk. Stir with a wooden spoon or spatula until a rough dough forms.

Knead the Dough: Transfer the dough onto a clean surface or a sheet of wax paper. Gently knead the dough until it comes together. If the dough is too crumbly, add a tablespoon of cold milk at a time until it reaches the desired consistency.

Divide and Roll: Divide the dough into two portions, one slightly larger than the other if you're making a double-crust pie. Roll out each portion between two sheets of wax paper to prevent sticking. Aim for a circle about 2 inches larger than your pie plate.

Transfer to Pie Plate: Carefully peel off the top sheet of wax paper and invert the dough into the pie plate. Remove the remaining wax paper. Trim any excess dough hanging over the edge.

Fill and Bake: Fill your pie with your desired filling. If making a double-crust pie, repeat the rolling process for the top crust. Cut slits in the top crust for ventilation. Bake according to your pie recipe, typically at 425°F for the first 15 minutes, then reduce to 375°F until the crust is golden and the filling is cooked through.

Avoid Overworking: Be careful not to over-knead the dough, as this can lead to a tough crust. Stop mixing as soon as the dough comes together.
Use Cold Ingredients: Always use cold milk to help create a flaky texture.
Wax Paper Method: Using wax paper to roll out the dough prevents sticking and makes transferring the dough easier.

Using avocado oil in your pie crust not only provides a healthier option but also results in a deliciously flaky and tender texture. With this easy recipe, you can create a versatile pie crust suitable for both sweet and savory fillings. Next time you bake a pie, consider swapping out butter for avocado oil, and enjoy a delightful twist on a classic favorite!

Whether you’re making a fruit pie, a savory quiche, or a creamy custard, this avocado oil pie crust will not disappoint. Happy baking!