Oil Pie Crust

This oil pie crust is one of baking’s best-kept secrets. You can make it from scratch using just a few 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, none of that!

This pie crust works with all kinds of pies from everything from this Strawberry Rhubarb Pie to using it as an alternative to chocolate oreo crust on my Chocolate Cream Pie. It’s totally versatile!

What is an Oil Pie Crust?

Typically, we use cold butter, cut in to 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) pie crust, 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!

Oil Pie Crust 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. Otherwise, you’ll end up with a tougher crust.
• Vegetable 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 colder the better. Fun fact, it makes the dough 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.

How to Make Oil Pie Crust:

Step 1: As I’m sure you’ve heard, baking is a science. So although this step by step guide is pretty foolproof, it’s important to follow the directions! Start by whisking together the flour and salt in a medium bowl. Make a well in the center. This just means create a groove in the middle of the flour where the wet ingredients will sit.

Step 2: In a separate bowl or measuring cup, whisk together the water and oil and pour it into the well. Using a fork, quickly combine the ingredients together by stirring. Add the flour mixture from the sides of the bowl until everything is incorporated into a ball of dough. This allows you to control the flour being added to the oil rather than the other way around to avoid any lumps!

Step 3: Slice the ball of dough in half to form your two crusts. If you are only needing one for the base of the crust, you can go ahead and freeze the other half at this point.

Step 4: Roll each portion of dough between two sheets of parchment paper or plastic wrap. Form into a circle a bit larger than your pie plate, then remove the top layer of paper/wrap.

Step 5: Carefully lift the bottom of the crust using the sheet/wrap to hold on to and flip the crust onto the pie plate. Try and aim for center! Peel off the remaining sheet/wrap and left the edges of the dough to tuck the crust down onto the plate. It should be a smooth layer across the bottom and up the sides of the plate, slightly spilling over the edges.

It’s ready for use as a single pie crust, a pre-baked pie crust, and a make-ahead pie crust.

For a single pie crust, tuck the excess crust under and then pinch in even sections all the way around the edge to make a finished crust.

If you are adding a top crust, go ahead and fill the unbaked pie crust with your pie recipe ingredients. Use the same instructions as above to roll out and carefully place the top crust over the pie filling. You will then tuck the bottom and top pie crust edges under and pinch your border. Proceed with the baking instructions for your particular pie recipe.

Use this oil pie crust as a vessel for all the mouthwatering fillings your recipes call for. It really is as easy as, well, pie!