Easy Oil Pie Crust

Alison Miksch/Taxi/Getty Images
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: 9-inch pie crust (1 portion)
Ratings (105)

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.

What You'll Need

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

How to Make It

  1. In a bowl, mix flour and salt with wire whisk. Stir in oil until mixed. Add water or milk until mixed completely.
  2. 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.
  3. Bake according to pie recipe directions.