This oil pie crust recipe is an easy low-stress pie dough that requires minimal prep. Use this recipe when you're looking for a vegan pie crust that doesn't use butter! It's delicious with sweet and savory pies.
When it comes to comfort food cooking, there's no getting out of knowing how to make a pie crust. I feel like pie is like the most elevated form of a casserole (which is one of my favorite kinds of comfort food): not only do you get a well rounded meal, or dessert, in one slice, but that slice is surrounded by flaky, indulgent pie crust.
Oil pie crusts are easy to work with because, unlike butter, the fat is already melted. This means that it incorporates into the flour more easily than a solid fat does. The end result is still a flaky, delicious, and satisfyingly rich crust.
Here's how to make a perfect oil pie crust that's flaky, easy to make, and just plain hard to get wrong!
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The Components of an Oil Pie Crust
Oil
Most oils that are liquid at room temperature work well in this pie crust recipe. Oils with a neutral flavor, like canola or vegetable oil, work best in pie crust.
Olive oil works in pie crust, but it may impart a slightly olive oil flavor to final product. Be sure that you're not heating the crust to over 375 degrees Fahrenheit, as this is the smoke point of many olive oils.
The takeaway: for a basic pie crust choose an oil that has a neutral flavor.
Flour
Low protein flours work best for pies because they yield a more tender crust. The higher the protein content of the flour, the tougher the dough.
- Pastry flour (8-10% protein) for a super tender pie crust, but it is more delicate and may be a bit more difficult for beginners to handle.
- All-purpose flour (11-12%) is a good middle-ground flour and also works well for pie crust. This is my favorite flour that is only available in the south (or online!).
- Bread flour (~13-14% protein) yields a tougher result, so I don't recommend bread flour for this recipe.
- Whole wheat flour will make a more grainy, crumbly texture. Because of this, it's trickier to work with whole wheat flour.
The takeaway: All-purpose flour is usually your best bet for a standard oil pie crust for beginners.
Salt
The primary role of salt is to contribute flavor to the crust. While it does contribute a bit to gluten formation, it's most noticeable effect is in taste.
The takeaway: Salt enhances the flavor of pie crust; use as little or as much as you prefer.
Water
Ice cold water is used in pie crust because cold water makes the pastry dough easier to work with. Add the ice water one tablespoon at a time, as the amount of liquid needed will vary based on kitchen conditions like humidity and temperature.
For actually ice cold water, add a few ice cubes to a bowl (or glass) or water and scoop water out from the dish a tablespoon at a time as you add it to the dry ingredients.
Making the Crust
The secret to rolling oil pie crust
Okay, maybe this isn't a secret. People have definitely been doing this for years. Personally speaking, my grandma has been doing this for years. Back in high school I tasked my grandparents with mailing me five of their favorite recipes.
One of those recipes was my grandma's "Pat in Pat Oil Pie Crust" (because you would pat the pie crust into place in the pie dish). This recipe is a little different, but is based on the same secret ingredient:
Wax paper!
Simply place your pie dough between two pieces of wax paper before rolling it out. This is the wax paper that I use.
No extra flour means no extra gluten formation, which means tender, flaky pie crust. No direct contact with the rolling pin means no pie dough sticking to the rolling pin! Be amazed as your pie crust comes off of the wax paper easily as can be.
Okay, that's enough about oil-based pie crust for now. Check out my tried and true recipe below! It works well for sweet and savory recipes alike.
The steps to making an oil based pie crust
Combine the dry ingredients (flour, salt) in a medium mixing bowl (this is my go-to mixing bowl set). In a small bowl or liquid measuring cup, add the oil and 5 tablespoons of ice water. Pour the liquids into the dry ingredients.
Mix together with a wooden spoon until a rough ball forms; add additional 1 tablespoon of ice cold water if it is too crumbly.
Divide into two evenly sized dough balls. Cover and let rest in the fridge for at least 15 minutes. Place each dough ball between a large sheet of wax paper (at least 12 in x 12 in).
Roll out with a rolling pin until the dough is 12x12 inches. I prefer to use a marble rolling pin like this one.
Invert the wax paper and center the pie dough on a pie dish. Carefully peel the wax paper off of the dough (as seen above). Cook according to your recipe instructions.
One of my favorite ways to use this crust is in my Vegan Pot Pie with Tofu and Veggies. It also makes a great vegan pumpkin pie crust!
Recipe
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How to Make a Perfect Oil Pie Crust
Ingredients
- 2 and ½ cups all purpose flour
- 1 teaspoon salt
- ⅔ cup canola or vegetable oil
- 6 tablespoons ice cold water
Instructions
- Combine flour and salt in a medium mixing bowl. In a separate mixing bowl, combine the oil and 5 tablespoons of ice cold water; don't mix the liquids together.
- Add liquids to the flour and salt mixture. Stir with a fork until a ball forms; add 1 tablespoon of ice water if it is very crumbly and not holding. It is okay if the dough is not totally cohesive (some crumbles may exist).
- Divide the dough into two equally sized balls. Place in an airtight container and let rest in the fridge for at least 15 minutes.
- For one pie crust, place the dough ball between two pieces of wax paper. Use a rolling pin (I recommend using a marble one like this) to roll out until it reaches 12 inches in diameter.
- Carefully peel the top layer off of the wax paper. Invert the pie crust into a pie plate and carefully peel the wax paper off of the dough.
- Bake the pie dough according to pie recipe.
Notes
- Recipe makes 2 12" pie crusts. I usually use a 9" pie plate for baking, but you can also use disposable containers. Do note that different materials will bake the crust at different rates.
- These are my favorite glass mixing bowls.
- Pie dough can be frozen in an airtight container. Let thaw fully in the refrigerator prior to using.
- I have made this recipe several times without wax paper and I don't find the result as satisfying. This dough can be made without the wax paper step, but you will likely have to pat the crust into the pan with your fingers instead of transferring the pie crust in one piece.
- Calorie calculations reflect 6 servings for each pie crust, or 12 total servings.
Stephanie says
Hello. I would like to make this crust for a no bake pie. How long and at what temperature should I bake it?
Cassidy Reeser, MS, RD says
I would bake at 350F for 15-20 minutes with the crust weighed down (for example, layer parchment paper on the pie and top with rice or dry beans to weigh it down) then another 5-10, as needed, without weights. It should be ready when golden.
linda ehikhamen says
My second batch of this dough is in my oven now, I added 1/3 extra this time so I’d have enough for an extra pie shell for a sweet potato pie. It seems as nice as the first time, and my husband loved the apple pie I made with it so much, he said it was the best one I’ve ever made and requested another one for the next day. 😆. I sprinkled sugar on top of the pie for that extra crunchiness. Sooooo good!
Julie says
Omgosh. I'm so excited to find your recipe! I've just made muffin tin sized apple pies and they are beautiful!
Will the other half of this batch keep in the fridge for 24 hours?
Cassidy Reeser says
I love that you made mini apple pies, what a fun idea! I got to your comment later than 24 hours - hopefully you found that it kept well, as it should!
Wendy Thorn says
Thank you for this wonderful simple recipe. Turned out great
Jo says
This oil crust recipe has been the best one I have tried! The crust turned out flakey, very much like my traditional Crisco (using milk to moisten) recipe that I've used for 40+ decades. My belief is that when using an oil instead of Crisco/butter, that the ICE WATER is the key. I will use this again. 🙂
Cassidy Reeser says
Yes, ice water really is key! Thanks so much for the review!
Just Bruce says
1st time making this dough recipe, came together easily and it rolled out perfectly thin. Blind baked and it fluffed up beautifully. Ready for the peaches later today.
Angela Win says
This was a big fail for me. I made it and put it in the fridge but when I went to use it, it was dry and crumbly. It wouldn't roll so I had to push it manually into tin. It was lucky I had also tried another recipe and that saved the day.
If you try this one make sure you adjust the oil so it isn't crumbly.
Cassidy Reeser says
I'm sorry to hear it didn't work out for you!
For anyone who runs into this issue: Make sure the dough is soft (not super soft, just malleable) when you put it in the fridge and wrap it so that it's note exposed to any air, as this will further dry it out. If it becomes very firm while in the fridge, add a few splashes of water to the dough to make it easier to work with and flatten out. If it crumbles, that's okay, just add more splashes of water. As you roll it should come together, especially if using the parchment paper/wax paper method.
Loes says
How long and on what temperature do i bake it for?
Cassidy Reeser, MS, RD says
It depends on the recipe that you plan to use it for as usually the recipe will have instructions for the crust. But if you were to bake the crust on its own I’d do it at 350F, for 10-15 minutes to par-bake (and then add filling, etc.) then as much time as is needed to cook the filling and brown the edges of the pie.
Mariellen says
I've made oil pie crust for years. Now the wax paper is not wide enough for the new larger pans. Can parchment paper be used?
Cassidy Reeser says
Yes, parchment paper works just as well as wax paper!
Rosalie says
Delicious, flaky crust. Can eat by itself with cinnamon and sugar sprinkled on as a snack treat.
Niloufer says
It would be nice to have measurements in metric, specially since it's padtry 🙂
Cassidy Reeser says
▢2 and ½ cups all purpose flour --> 312 grams
▢1 teaspoon salt --> 6 grams
▢⅔ cup canola or vegetable oil --> 132 grams
▢6 tablespoons ice cold water --> 1 tablespoon water = 15 grams
Nancy says
I didn't make the crust but had to give a rating to reply. 2/3 cup of oil weighs 149 grams. One tbsp oil weighs 14 grams (lighter than water), so 1 cup, which is 16 tablespoons weighs 224 grams. 2/3 of 224= 149 grams
Cassidy Reeser, MS, RD says
I just double checked the calculations and 149 g oil is correct.
Dita says
Maybe better to use ml for liquid measure instead of grams
Merrilyn MCelderry says
It is the most flaky and delish crust ever. I had no bread. no funds to get it yet.. so hit up pie crust my gram used to make for grandpa in Chicago. yours popped up.. I did it as you said . have no pie plates so used my cast iron skillet and it was soooooo good. Just broke of nice pieces covered them with cinnamon and cardamom and just adored it. the birds got a few tiny crumbs.. thanks to you and grandma and wish to make me a mince pie this pay day. with this recipe. Love from Minnesota .x where pie is loved so much .. Sent it out to lots of folks too Blessings Merri
Cassidy Reeser says
Thank you so much for the review and I'm so happy that it was what you were looking for. I'm thinking I'll have to try pie in a cast iron skillet next time, I can only imagine how crisp it gets. And the cinnamon and cardamom, yum!
Margaret Bulloc says
I use this recipe all the time. I bake pies every week for my customers ❤️