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.
Ann Bartz says
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.
Karine says
My pastry turned out too wet. I thought so before refrigerating but persisted anyway. But on working with it after refrisgerating it, it was too gluggy to handle. So pastry did not work. Better luck next time.
Cassidy Reeser says
I'm sorry to hear that! I wonder if it has to do with humidity? If this happens again you can sprinkle in flour until it is more workable (before refrigerating). You can also sprinkle flour on the wax paper before rolling it out.
Saadieqah says
Hi. is the calaorie count of 205 for one out of 6 portion of pie crust or for the entire 6 that it creates.
Cassidy Reeser says
It’s for 1/12th of the pie dough. Hope that helps!
Katha Janes says
I made two pumpkin pies using this receipt . They are in the oven now. The dough rolled out great it was flaky and handled well. That is a huge improvement for our dough for me. Mine always comes out like crackers. So I have high hopes for these pies.
Fred Garvin says
"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."
How can you can you combine liquids without adding the liquids together?
Cassidy Reeser says
Combine probably isn't the best word, it would be better to say "add oil and water to a separate bowl". Oil and water naturally stay separated when in the same container unless stirred together vigorously, and there is no reason to stir them together before adding them to the flour.
Barbara J. Stephan says
Crust was good but your directions to add oil and water in a separate bowl but not together was confusing. Your explanation of 'add oil and water in a separate bowl" is till confusing if you are not supposed to mix them together. Why do they need to be placed in another bowl at all, just add oil and water to flour mixture but do not combine the liquids beforehand would be clearer.
Dan says
Thanks, that really makes sense. I always had a problem with the paper sliding.
Nikki says
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.
Anon says
I made this pie exactly like the recipe, and it turned out awful. It was not holding together, and made it pretty much impossible to put in the pie pan, but I somehow managed with a bunch of holes. I've made a lot of pies in the past with different crust recipes, and this is the only one that did not turn out. I would not recommend.
Cassidy Reeser says
I'm sorry it didn't work out for you! It sounds like it may have needed a sprinkle more flour to help it hold together? I would be happy to help troubleshoot in case anyone else runs into a similar issue.
B says
I picked this recipe because it's close enough to the one my mom used to make. mom says more water if it's too crumbly. the water measurement for our recipe was never exact. it was always "add water until it's not falling apart"
Ellie Starin says
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 says
Thanks so much! The wax paper part can certainly be tricky but I’m glad it ends up working for you.
Valerie says
My question is have you tried parchment paper? Was wondering if it's been tried to keep the pie shell from sticking.
Cassidy Reeser says
I haven't tried parchment paper but I'm pretty sure it will work based on what I found on google. I'll update the post when I get a chance to try it myself. 🙂
Antoinette borg says
I always use parchment paper and it always works just fine.
The pie crust melts in your mouth., and it’s so east to make.
Marina says
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 says
Yes, you can cut the recipe in half for just one crust. Most quiche recipes call for pre-baking the crust. If the recipe you’re using doesn’t specify how to do this, this guide is helpful:
https://sallysbakingaddiction.com/how-to-blind-bake-pie-crust/
Thanks!
Lou Anne says
This pie crust is wonderful—better than one made with butter or lard. Could you make the dough the day before, keep it in the refrigerator overnight and use it the following day!
Cassidy Reeser says
Thank you for the review! Yes, that should work!
Donna says
Thank you for this. Mine came out perfect!
Cassidy Reeser, RDN, LD says
Great to hear!
Jonathan Dough says
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 says
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 says
Thank you, Cassidy.
Stephanie says
I made half of the recipe for a Thanksgiving pumpkin pie, and used canola oil and regular flour. We followed all the instructions (including rolling it out on wax paper) and it worked out amazing, way better than the pre-made crusts we normally have! Will be making this again in the future.
Angela says
I used this recipe and blind baked the bottom crust (400° 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 says
Happy to hear that this recipe helped you out of a pinch -- thanks for making!
Shannon Bailey says
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 says
Great news! Looking forward to hearing how it went.
Shannon Bailey says
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 says
Good luck! Pie crust can be very finicky but I hope this one does that trick.
Margaret L Bullock says
I use
Meghan says
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 🙂 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 says
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 says
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 says
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 says
Thanks! I hope you enjoy it.
Norm D says
Spread a thin film of water onto the counter top to hold the waxed paper in place.
Aimen says
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 says
That's great, you are more than welcome to use it! Thank you and thanks for asking 🙂
Aimen says
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!
Zein says
Hi
Is it possible to use the crust for apple hand pies or something like that?
If yes, how much time could be enough(in oven)?
And how long?
Cassidy Reeser says
Hi Zein, I haven’t tested this myself but I think it should work! I would start at 15 minutes and go from there. Let us know how it goes!
Sabine Panneau says
Did the recipe as instructed and it came out perfectly! Thank you!
Cassidy says
So glad to hear! Thanks for trying it out.
Courtney says
This recipe turned out perfectly! It held together better than any butter-based pie crust I’ve made. Thanks for my new go-to!
Cassidy Reeser says
Awesome! Thank you 🙂
Mary Lou says
Have you ever made this using gluten free flour?
Cassidy Reeser says
I haven't tried this with gluten-free flour. If you try it I recommend using an all-purpose flour blend.