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!
More 5-minute Prep Recipes!
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!
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.
Oil Pastry Pie Crust
Ingredients
- 2 1/4 cups all-purpose flour
- 2/3 cup vegetable or canola oil
- 1/3 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.
I used kitchen scissors to slice off 3-4 larger stalks for my pie and new leaves continue to come up from the center of the plant.
Add your sugar. About a cup. And your flour – 1/2-1 cup. After making this pie many times, I have found that every now and then, even though I’m using the same recipe, my pie filling doesn’t set. I think it probably has to do with the water content in either the strawberries or rhubarb. I have begun adding cornstarch to the recipe also so that I never end up with a runny pie. Mix a couple tablespoons of cornstarch into a small amount of orange juice or water until it is dissolved. Pour this mixture in with the rest of the pie ingredients.
I started making mud pie many years ago after our favorite restaurant that served it had shut down. An Oreo cookie crust is my absolute favorite, but I love coffee almost as much. This pie pairs the best flavors – coffee, chocolate, and roasted almonds – mmmmm! The cookie crust is topped with a layer of rich chocolate ganache, then topped with coffee ice cream before popping into the freezer to get nice and solid. Lightly sweetened whipped cream and roasted almonds top this delicious pie.
