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!Ā
This post contains Amazon affiliate links. As an Amazon associate I earn from qualifying purchases; read myĀ disclaimerĀ policy for more information.
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 pieĀ 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 actuallyĀ 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 forĀ 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 12×12 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!
How to Make a Perfect Oil Pie Crust
Ingredients
- 2 and 1/2 cups all purpose flour
- 1 teaspoon salt
- 2/3 cup canola or vegetable oil
- 6 tablespoons ice cold water
Instructions
- Combine flour and salt in a medium mixing bowl.Ā 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.Ā
- 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 doughĀ 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.
Helena Bachmann
I have been baking for 40 years but some years ago my daughter became vegan and it was nor easy. I have tried several recipes for pie crust with oil but I didn’t quite like them. This recipe is a “champion” as we say in Medellin! Absolutely perfect! Thank you very, very much. and you can easily precook it without cooling it before, as others for 10 minutes and then putting the filling either salt or sweet. your Grandma was a genius!
Cassidy Reeser, RDN, LD
Thanks so much for the review! Iāll have to pass it on to my grandma, I know sheād appreciate it.
Joy
Perfect. I normally donāt get along with pie crust, but this recipe turned out great. It will be my go to recipe now. Iād be interested to hear how you recommend doing a blind bake with this recipe.
Cassidy Reeser, RDN, LD
Thank you! I haven’t tried blind baking this pie specifically but here is what I would likely do: Roll the dough out in the pie dish and let it chill in the fridge for about 30 minutes before baking it (can hopefully prevent it from shrinking down while baking). Fully cover the bottom and sides with parchment paper and weigh it down with dry beans. Bake at 350 until the edges start to brown. I’ll be sure to report back if I try it out!
Chris
I am wondering if I could do have melted butter and have canola oil?
brian
No. If you’re using butter, this is the wrong recipe for you. Use a standard recipe.
Angela Stotland
Can I use my processor instead of a bowl for this receipe?
Cassidy Reeser, RDN, LD
I haven’t tried it out myself but think it should work fine. Let us know how it goes if you try!
Irene
We are in AZ & have made oil pie crust before but seems like I just can’t get it to work here. Do you have suggestions as to what I need to consider or changes in this hot dry climate? I enjoy and use your site often & appreciate how you handle your site. Would sifting the flour be wise or needed?
Cassidy Reeser, RDN, LD
I donāt have experience baking in drier climates (itās very humid here!) but Iām guessing you might need to add an extra teaspoon or two of water. What problems are you running into with the crust?
Cassidy Reeser, RDN, LD
Also, I am not sure if sifting flour would help but itās definitely worth a shot!
Ann Bartz
I have made a similar recipe for years. One tip I’d add to this is to moisten the surface you’ll be rolling the crust out on slightly before laying down the bottom sheet of waxed paper – this keeps it from sliding around as you roll the crust.
Nikki
I think it helps if you dont overbake it. I made 2 single crusts, 1 i over cooked just a bit and it got real crumbly. The other was nice.
Ellie Starin
I am a long-time pie baker. I have made crust using everything imaginable, and every recipe imaginable (yes, have won contests). This crust recipe hits all the stars for me. My only problem, at times, is getting the crust off in one piece from the wax paper, but I can quickly repair it. Its the texture and taste that makes it a blue-ribbon winner. It never fails.
Cassidy Reeser, RDN, LD
Thanks so much! The wax paper part can certainly be tricky but Iām glad it ends up working for you.
Marina
I would like to make this pie crust, but have a couple of questions. Can I cut the recipe in half to only make one for a quiche? Also, when making a quiche, should I bake the crust first?
Cassidy Reeser, RDN, LD
Yes, you can cut the recipe in half for just one crust. Most quiche recipes call for pre-baking the crust. If the recipe youāre using doesnāt specify how to do this, this guide is helpful:
https://sallysbakingaddiction.com/how-to-blind-bake-pie-crust/
Thanks!
Donna
Thank you for this. Mine came out perfect!
Cassidy Reeser, RDN, LD
Great to hear!
Jonathan Dough
I made a lemon pie using oil crust and the crust just crumbled into pieces when cutting the pie and eating it with a fork. How can it be made to not shatter into small crumbs? I’d like to take a bite of pie with a little crust included, not just a bunch of crumbs stuck to the filling. Any advice?
Cassidy Reeser, RDN, LD
Hi Jonathan, it sounds like the pie crust may have been too dry. I would try adding an extra teaspoon or two of cold water when you make the dough. Hope this helps.
Jonathan Dough
Thank you, Cassidy.
Angela
I used this recipe and blind baked the bottom crust (400Ā° 8 minutes with weights, then glazed the bottom, and baked 8 more minutes) then added some turkey pot pie filling and the top crust. It was the best crust I’ve ever made! I found this recipe in a pinch after having nothing in my kitchen, aside from all the Thanksgiving fixings! No butter or shortening. Thank you for such a straightforward and tasty recipe, I will never bother with a solid fat pie crust again!
Cassidy Reeser, RDN, LD
Happy to hear that this recipe helped you out of a pinch — thanks for making!
Shannon Bailey
Good news so far so good….I used foil because I was out of wax paper and it actually looks like a crust!!! Both of them!!! By using the foil I was actually able to get the crust where it belonged. I’ll keep you posted!!
Cassidy Reeser, RDN, LD
Great news! Looking forward to hearing how it went.
Shannon Bailey
I’m about to try this for the first time but I have low expectations…..I have YET to make an edible pie crust I can even ruin refrigerated pie crusts….wish me luck!!
Cassidy Reeser, RDN, LD
Good luck! Pie crust can be very finicky but I hope this one does that trick.
Meghan
I’ve been making this crust recipe all fall so far…if you follow recipe exactly you will get a delicious, tender, flaky pie crust! About to make it for the 4th time š Oil crusts can be tricky and this recipe makes it so easy. Be sure to not overmix and for the best flavor allow crust to sit in fridge sealed for one day.
Cassidy Reeser, RDN, LD
Thanks Meghan, and thanks for the tip about letting it rest a full day. Will have to try that myself next time I make this crust.
Lois Forrester
I tried this recipe and it turned bad. The top crust broke off the bottom and I was very glad I had put it on a tray to bake. I am going back to my favorite crust made with shortening.
CKO
I’m about to try your recipe for the first time. i looked it up because I have no shorting in my pantry. i’m excited to give your recipe a try.
I also want to compliment you on the content of this site. thank you for getting to the point. you told me what i was looking for without a lot of fluff. I appreciate not having to go through paragraph after paragraph of noninformation.
i also appreciated the ingredient descriptions and suggestions for the best results. Ok, I’m off to make a perfect pie.
Cassidy Reeser, RDN, LD
Thanks! I hope you enjoy it.
Norm D
Spread a thin film of water onto the counter top to hold the waxed paper in place.
Aimen
Hello! I usually make a similar crust but somehow never got it to be such a nice texture! Would it be okay if I used this for my shop/bakery? Love the recipe! Thank you!
Cassidy
That’s great, you are more than welcome to use it! Thank you and thanks for asking š
Aimen
Thank you so much for giving me permission! I’d be lost without this recipe, so I really want you to know how much I appreciate your hard work and this wonderful recipe. Thank you again!
Sabine Panneau
Did the recipe as instructed and it came out perfectly! Thank you!
Cassidy
So glad to hear! Thanks for trying it out.