This oil pie crust is one of baking’s best-kept secrets. You can make it from scratch using just four simple ingredients, and it comes together SO quickly. In less than five minutes, you are ready to use this recipe for all your sweet and savory pies! No chilled ice water, no cutting butter into little cubes and freezing it, no food processor to wash afterward, no need to let the dough rest, none of that!
This pie crust works with all kinds of pies, from this Strawberry Rhubarb Pie to using it as an alternative to chocolate Oreo crust on my Chocolate Cream Pie. It’s totally versatile! The best part is that you can also use it for savory recipes, like creamy chicken pot pie or mini chicken pot pies.
To make mini sweet pies, like my mini blueberry pies, roll pie crust out into smaller pieces so they fit into a muffin tin. Then cut the strips to go over top for a lattice pattern.
Jump to:
🥧 Ingredients:
- All-purpose flour – This works well for pie crusts because it’s on the lower end of the protein content scale. The lower the protein in the flour, the more tender the crust.
- Vegetable Oil or Canola oil – Either of these works because they have a neutral flavor. Olive oil will work on the technical side, however, keep in mind you may find it gives a distinct flavor.
- Water – The water makes the dough pliable and easier to work with.
- Salt – It enhances the flavor of all the other ingredients. This really is the only ingredient you can play around with. Add to taste to suit your preference.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
This is the perfect pie crust for homemade apple pie, pumpkin pies, pecan pie, and savory pies.
Substitutions and Variations
- Olive oil crust – Olive oil can be used, just know it does have a more distinct flavor.
- Coconut oil pie crust – coconut oil is another great choice, just be sure it’s liquid first before using.
- Milk – some like to use milk in place of the water.
🔪 Instructions:
Step 1: In a large bowl, combine the flour and salt.
Step 2: Make a well in the center of the flour mixture. Whisk the water and oil together in a small bowl, then pour into the well.
Step 3: Use a fork to stir the wet ingredients into the dry ingredients quickly. Bring to the middle to form a dough ball.
Step 4: Make two dough balls by slicing it in half. This will make two crusts.
Pro Tip: You can use this homemade pie crust with any recipe that calls for a traditional pie crust using melted butter.
Step 5: Use a rolling pin to roll each dough ball between two sheets of wax paper, parchment, or plastic wrap until they make a slightly larger circle than your pie pan.
Step 6: Peel the top sheet of wax paper. Lifting by the bottom sheet, flip the crust upside down and center it on the pie dish.
Step 7: Remove the remaining paper/plastic, lift from the edges and tuck the crust down into the pie plate so it’s smooth across the bottom and goes up the side, spilled just over the top.
Step 8: Crimp evenly around the edges and bake or store.
BAKE: If desired, add the pie filling into the bottom crust. Place the remaining crust on top of the pie, seal the edges, and cut a few little slits in the top crust. Then bake. Your baking time will depend on the recipe you are using.
- Any neutral oil can be used.
- This is a double crust recipe. For single-crust pies, halve the recipe.
- If a recipe calls for a blind-baked crust, poke holes in the bottom and edges, then bake the single crust at 450 degrees for 10-12 minutes.
- When baking pies, if you notice the edges are getting too brown before the filling is bubbly, wrap them in aluminum foil.
- This is also a great recipe to use if you need a deep dish pie crust, however, if you need a top, you will need to make another half batch.
- If the dough is too dry, add a tablespoon of water at time.
- For making a more elaborate top crust, I would recommend increasing the servings in the recipe card or simply 1.5x the recipe to get extra dough to work with.
Fun Fact
Long ago, pie crusts were actually meant to just hold the filling and weren’t eaten. -Three Brothers Bakery
Recipe FAQs
Typically, we use cold butter, cut into the flour, and icy cold water to create a buttery, tender, flaky pie crust. We get to skip all the fuss with this no butter pie crust and just stir and go when we swap out the butter for a liquid oil.
At this point, you’re probably wondering how you’ve gone this long without ever knowing such an easy pie crust could be made from scratch with ingredients you already have in your kitchen! Trust me, I get it. I also know that once you try it, you’ll never go back to store-bought again!
Because this is a non-dairy pie crust (it’s also sugar free), it’s also the perfect vegan pie crust. You’ll notice it’s not as buttery as your typical flaky pie crust, but a bit crispier. It’s pretty much foolproof and comes out golden brown each and every time.
Anything that helps take the stress out of the holidays and allows us to spend more time with loved ones is aces in my book. With minimal prep, this low fuss, quick and easy crust is the answer to your prayers.
It’s kind of the law around here to have pie throughout the holidays or, you know, on a Tuesday. So, for added convenience keep extra unbaked crusts frozen and bake whenever you need them!
Definitely. Once it’s sitting in the pie plate and you’ve tucked in the edges and created a pinched border around the edges, poke holes across the bottom and sides using a fork. This is to allow the steam to escape while in the oven. Bake for 10-12 minutes at 450 degrees F.
Yes, you can freeze the dough, wrapped well in plastic wrap or a plastic freezer bag. You can also roll out the dough and place it into a freezer-safe pie plate, completing your crimping and all. Place the whole pie plate into a freezer-safe bag or wrap well with plastic wrap and then a layer of aluminum foil. Freeze for up to 1 month. Thaw dough or formed crust to room temperature before filling and/or baking.
I would hesitate to freeze a baked crust as the moisture from storing it will take away that fresh crisp texture and flavor that we love when this oil pie crust comes out of the oven.
Use the Oil Pie Crust Recipe To Make These Pies
If you tried this Oil Pie Crust Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Oil Pie Crust Recipe
Ingredients
- 2 ¼ cups all-purpose flour
- ⅔ cup vegetable or canola oil
- ⅓ cup water
- 1 teaspoon salt
Instructions
- Whisk together flour and salt in a medium mixing bowl.
- Make a well in the center of the flour mixture.
- In a separate bowl or measuring cup, whisk together water and oil. Immediately pour into the well in the flour.
- Stir (I like to use a fork) quickly to combine the ingredients and bring together from the sides to form a ball of dough.
- Slice the ball of dough in half to form your two crusts.
- Roll each portion of dough between two sheets of parchment paper or plastic wrap until they form a circle slightly larger than your pie plate.
- Peel the top layer of parchment paper or plastic from the crust. Lifting by the bottom sheet of parchment paper/plastic wrap, flip the crust upside down centered on the pie plate.
- Peel off the remaining sheet of parchment/plastic. Lift the edges of the dough and tuck the crust down into the pie plate to form a smooth layer across the bottom and up the sides of the pie plate, slightly spilling over the top edge.
- For a single pie crust, tuck the excess dough under itself at the edge and crimp evenly around the pie plate.
- If recipe calls for a pre-baked pie crust, poke holes with a fork across the bottom and sides of the dough to allow steam to escape while baking. Bake single prepared crust for 10-12 minutes at 450°F.
Notes
Nutrition
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Comments & Reviews
S says
This recipe is good
But when I rolled out 2/2 of the dough, it made a very thin crust. Is that the way it should have been?
I decided to use it all for one crust. It was good
Thanks for any advice.
Stefanie says
It rolls out to about 1/8″ thick, S. It’s not super thick, but it’s enough for two crusts. If you want extra crust for making decorations on top of a pie, or for extra to work with if you’re making a lattice crust or deep dish pie, you can increase the recipe by 1.5. Baking time might need to be adjusted for a thicker crust.
Laurie says
This just became my favorite pie crust recipe!!!! I’ve never had great luck making a pie crust. I’ve also never made a pie crust using oil. Will not go back to making pie crust using lard. I see many more pies in my future thanks to this easy pie crust!!!!!
Nancy Voght says
I will try this oil crust. Sounds easy enough. I wanting to bake a peach cream pie.
Terrie says
Best simple, quick & easy recipe for crust I have ever used & will only use from here on out! Thank you so much! It is truly amazing!
Judy says
This is my favorite pie crust. Have used for 20 years after I had to give up the unhealthy lard crust for my family. Everyone loves this crust and it is super simple. I use ice water so water and oil gel and much easier to roll in between waxed paper . Once you use this recipe you will never try another one!! Judy
Joann says
Made a chicken pot pie it was great. Note for reheating it if it was in refrigerator add more gravy 1st.
Vickie says
Been thru recipe three times. Can you provide temp and cooking time for two crust pie?
Stefanie says
Hi Vickie! It’s going to depend on the type of pie you’re baking. Just follow the baking temp and time given on the recipe you’re using! I have several fruit pies, cookie pies, and savory pies on the site you can use to estimate if you don’t have a recipe. Generally, bake at 425, sometimes you reduce the oven temp after first 10 minutes, and then the time is going to depend on the filling – you want the pie filling to be bubbling up through the top vents. If the crust is getting too dark (especially around the edges) cover with aluminum foil so that the inside can bake completely.You can use this pie crust recipe interchangeably with any recipe that uses a traditional butter pie crust. It’s all dependent on what’s inside.
Julie says
will this make a deep dish pie crust for a pumpkin pie?
Stefanie says
Hi Julie, yes, I think you could get one deep dish single crust for a pumpkin pie from this recipe. It makes a top and bottom standard crust, but there’s not a lot to spare, so if you were to use it for deep dish, you’d probably have plenty for one crust and a nice fluted edge. Happy baking!
Georgina Ann maria Florez Zuazua says
quick and easy
thank you
Pat Gerbrandt says
I agree – there’s no need to use frozen cubes of butter, ice water or a food processor. I’ve been using a recipe similar to yours for about 55 years. My original recipe called for lard or shortening; now I use coconut oil. It mixes easily using a pastry blender. It’s over mixing that toughens a pie crust. Here’s to more tasty, flaky pie crusts!
Stefanie says
Oooooo – I’m going to try this recipe with coconut oil, such a good idea! I do love making a butter crust, too, but there is nothing easier and with fewer dishes, than an oil pie crust.
Reb Boos says
i love it. pie crust is my nemisis. i can make almost anything with a recipe, but crust has always eluded me. i was out of butter and needed crust for pot pies, I was afraid it would be tough and crumbly like others with oil I tried, but no, this is seriously the easiest and tastiest crust. thaank you.
Kathy says
Would it also work with 2/3 cup melted butter?
girlinspired says
I have never tried it Kathy, but it’s worth a shot! I would mix up the flour and salt, then pour the water in the center and then stir while pouring in the butter – until the crust comes together. Just in case you don’t need all the butter. Please let us know how it goes!