Easy Oil Pie Crust

Easy Oil Pie Crust
The Spruce
Ratings (135)
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 9-inch pie crust (1 portion)
Nutritional Guidelines (per serving)
898 Calories
68g Fat
65g Carbs
8g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pie crust without shortening or butter? Who would think possible? A pie crust using oil instead is not only a nice change from the usual, but is also much easier to make--you don't need a pastry blender or a rolling pin. This is a perfect pie crust recipe for beginner bakers or anyone intimidated by having to cut shortening into the flour. It's also a great option when you find yourself out of shortening! 

Although the dough is most versatile when made with a mild-flavored oil like vegetable, canola, safflower or peanut, you could use extra virgin olive oil, but it is best with a savory pie like a quiche. You can also try coconut oil for an added flavor. (As you may already know, coconut oil is a bit solid. You'll have to heat it slightly in the microwave before using it in this crust.) If you need a top crust as well for your pie, you can double this recipe.


  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil
  • 2 tablespoons milk (or water, cold)

Steps to Make It

  1. In a bowl, mix flour, and salt with wire whisk.

  2. Stir in oil until mixed.

  3. Add water or milk until mixed completely.

  4. Place dough in middle of 8- or 9-inch glass pie plate. Spread dough out with your hands covering the bottom of the plate, up the sides and over the rim.

  5. Bake according to pie recipe directions.