Easy Flaky Oil Pie Crust (video)
This tender, flaky, melt-in-your-mouth pie crust is made with just 4 simple ingredients and only takes 15 minutes to prepare. It is unbelievably easy to make and works well with both sweet and savory fillings.
I was given this recipe by my friend Mary. It was her grandmother’s recipe and she told me it was very unique in that it uses oil instead of butter or shortening, yet it is the flakiest pie crust ever. She also mentioned that the key to this recipe is to sift the flour twice: the fluffier the flour, the flakier the pie crust. I wasn’t sure what to expect the first time I made it, but let me tell you, as soon as I cut into the crust, I knew it was a winner. You could feel how crispy and flaky it was. You can also see layers upon layers of thin delicate pastry when you lift that first slice. This crust is so tender that it just melts in your mouth when you eat it.
Why this recipe is so great:
- It’s only 4 ingredients, you don’t need a food processor or pastry cutter, and there is no chilling required. You just mix, knead, and roll. And in less than 15 minutes, you have pie crust that is ready to be filled and baked.
- Easy as playing with Playdoh. The texture of this pastry dough is not as elastic as most others. The delicate texture is what makes this pie crust so tender and flaky. When handling this pie crust, it might crack or break, but not to worry, just pinch and seal and patch it up as if youโre playing with Playdoh. This pie crust is very forgiving and easy to work with in that sense.
- Vegan and dairy-free option. You can use any kind of milk with this recipe, so if you are vegan or have a dairy allergy, simply use a non-dairy milk like almond, rice or soy.
- Here’s what some of my readers have to say:
“I made the blueberry pie for dessert yesterday and it was a hit. Iโve never had luck with pie crusts until now. Iโll be using this recipe from now on.” – Kris
“Love this recipe! It so easy and the crust turned out so light, flaky and crispy. My family loved it and itโs now my go-to pie crust recipe. Thanks for sharing it.” – Caroline
How to make oil pie crust:
(the ingredient amounts are listed in the printable recipe card further below)
- You start by sifting the flour twice. Then you whisk in the salt and create a little well in the flour mixture. Pour in the oil, then milk, and stir everything together with a rubber or wooden spatula.
- Once the dough starts to come together, finish working it by gently kneading it all together on a sheet of wax paper.
- Divide the dough into two parts, one slightly larger than the other if you are making a pie with a top crust. Divide the dough into two equal parts if you are making two open-face pies.
- Roll the dough in between 2 sheets of wax paper. The base crust should be about 2 inches in diameter larger than your pie plate. I have a 9-inch pie plate, so I rolled my base crust to about 11 inches in diameter. Remove the top sheet of wax paper. Then use the bottom sheet to lift the dough and flip it onto your pie plate.
- Fill your pie as desired (about 5 cups of filling). Roll the top crust to about 10 inches in diameter.
- Place on top. Press to seal the edges, trim, and crimp or leave as is. Cut a few slits and your beautiful pie is ready to bake!
Bake at 425F for 15 minutes, then 375F until the crust is golden and the filling is cooked. Depending on the filling, it usually takes about 30-45 minutes at 375F.
Expert tips:
- Add 1-2 more tablespoons of milk if you find that your dough is too dry to come together when you are mixing it in the bowl.
- Moisten your hands with oil if you find that the dough is not coming together when you are trying to knead it into a ball.
- If the dough cracks at any time when you are trying to fit it into your pie plate or on top of your pie, just pinch and seal to patch it up.
FAQ:
- Can I make oil pie crust in advance? Yes, divide the dough into two balls, double wrap each in plastic and store in the fridge for up to 2 days. When ready to use, remove from the fridge for about 30-60 minutes to bring to room temperature, and proceed as instructed.
- Can I freeze oil pie crust? I was told no, because of the milk in it. And to be honest, I’ve never had to since this pie crust is so quick and easy to make, plus you can make it up to 2 days in advance.
You might also like:
- Easy Apple Pie
- Homemade Blueberry Pie
- Coconut Cream Pie
- Lemon Meringue Pie
- Easy All-Butter Pie Crust
I am so grateful to Mary for sharing her family recipe with me, so I can share it with all of you. There is a reason this recipe has been passed down from generation to generation. Try it for yourself and see how truly amazing this pie crust is! Watch the video below for a demonstration of how I make this oil pie crust.
Did you make this recipe? Please kindly leave a comment with your star rating below.

Easy Flaky Oil Pie Crust
Ingredients
- 3 cups (375g) all-purpose flour
- 1 tsp salt
- 3/4 cup (180ml) vegetable oil
- 1/3 cup (80ml) milk of choice (dairy or non-dairy works), plus 1-2 tbsp extra if needed
Instructions
- Sift the flour twice, then whisk in the salt and create a little well.3 cups (375g) all-purpose flour, 1 tsp salt
- Pour in the oil, then milk and stir everything together. If the dough seems too dry, add 1-2 tbsp of milk.3/4 cup (180ml) vegetable oil, 1/3 cup (80ml) milk of choice (dairy or non-dairy works)
- Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper.
- Divide into two parts. Roll the dough out in between 2 sheets of wax paper. Remove the top sheet of wax paper. Use the bottom sheet to lift and flip the dough onto the pie plate and on top of the filling.
- Trim and seal edges. Cut some slits for ventilation.
- Bake in a preheated oven at 425F for 15 minutes, then bake at 375F until the crust is golden and filling is cooked. Usually about another 30-45 minutes.
Notes
- Add 1-2 more tablespoons of milk if you find that your dough is too dry to come together when you are mixing it in the bowl.
- Moisten your hands with oil if you find that the dough is not coming together when you are trying to knead it into a ball.
- If the dough cracks at any time when you are trying to fit it into your pie plate or on top of your pie, just pinch and seal to patch it up.
Hi there! I plan on making apple hand pies with this recipe. Given that you can’t fit much filling in the little circles, would adding sugar to the crust dough ruin it? Thanks in advance.
Hi Myra,
I don’t recommend mixing sugar into the dough. You can brush the surface of your hand pies with milk and sprinkle with sugar before baking if you want more sweetness. You can also glaze them once they are fully baked and cooled. I hope that helps and feel free to email me back if you have any further questions:)
Maybe a silly question. Is it 3 cups of twice sifted flour (sifting flour before measuring) or measuring before sifting? I did it the first way and had a lot left over after measuring.
Hi Julie,
You can measure or weigh the flour before sifting twice. Let me know if you have any further questions. Enjoy and have a great day:)
This is so helpful. Thanks for the video and the tips! Can’t wait to have some pie!!!
You’re welcome. Enjoy and have a great evening:)
Hi, I want to bake an apple pie using this recipe for the crust. Do I need to bake both crusts before pouring in the apple filling or can everything bake at the same time.
Hi Patrice,
You can bake everything at the same time. Enjoy and have a great weekend:)
Hi Lilly,
I’m so happy to have discovered your flaky pie crust recipe. It’s so easy to make and truly tastes great. In the past I tried so many recipes with often disappointing results. Thanks for publishing it. You’ve brought joy to my pie baking.
Aww, thank you for your kind words Norm. I’m glad you enjoyed it so much:)
Hi,
I try to make the pie crust, but the crust seemed to dry and it is hard to roll.
Do you need to add more oil or milk?
Thank you
Hi Vivian,
Try adding a few tablespoons of milk and that should help hold everything together for you to roll out. Let me know if you any further questions. Enjoy and have a lovely day:)
I tried to make this crust as well and it was very dry and hard to roll out. I tried adding extra milk but again hard to roll out and it was anything but flaky……No idea what I did wrong?
Hi Jean,
It sounds like perhaps there was too much flour, that’s why it was dry, and the dough was overworked causing it not to be flaky. Sorry the recipe didn’t work for you.
Hi just came across your recipe…. please advise if melted butter can be used in place of oil and if so do I use the same quantity?
Thanks
I have not tried it for myself, but I had a reader use the same quantity of melted butter instead of oil in this recipe and she said it turned out well. Hope that helps:)
I am making this tomorrow but making a lemon cream pie. Are the baking times adjusted if I’m just baking the pie crust with nothing in it?
Hi Jacob,
I would blind bake at 425F for about 15 minutes or until the crust is golden brown. Enjoy and have a happy New Year!
I made my first ever pie using this recipe, and everyone loved it. Pastry was very flaky and melted in the mouth. Very simple and not at all complicated like the other pie recipes. Thanks so much.
You’re very welcome Anthony. I’m happy to hear you and your family enjoyed it so much. Thank you for your kind words:)
I made this pie crust yesterday. It came out very well. Really flaky. I just wanted to know if i can use the same recipe and use whole wheat flour instead of APF?
I personally have not tried using WW four in this recipe, but I would say no because WW flour is much denser and heavier than AP flour. You can experiment for yourself, but I don’t think the texture and taste will be the same, and you would probably need add a little bit more oil since WW flour is drier. I hope that helps and let me know the results if you do give it a try. Thank you for your question and have a good night:)
Hi, thanks for fabulous recipe. Have you tried making it with home made cashew milk or home made almond milk? I just wondered if it would change the texture? Also have you tried using Rapeseed oil (UK) I think it’s similar to Canola oil.
Thanks again, Nina
Hi Nina,
I have made this recipe with store-bought almond milk and it worked out wonderfully, so I think the results would be similar with homemade almond milk. This recipe also works with canola oil. I have not tried it with rapeseed oil, but I don’t see why it wouldn’t work. Enjoy and thank you for your question:)
Hi Lily, thank you so much for replying to my question. I will give it a try ‘fingers X’ it will work – thanks again Nina
Hi! I love your crust recipe! Looks very easy and planning on making it soon. Have you tried making a pie with frozen fruit? I have a lots of frozen strawberries from the summer I was hoping to use them. Thank you
Hi Justyna,
I have not tried it with frozen fruit, but I don’t see why it wouldn’t work. Perhaps thaw or cook your fruit filling beforehand so it doesn’t take too long to bake. Feel free to email me back if you have any further questions:)
Did you get a chance to freeze this recipe? It would be so easy to make two and freeze one for another time. Thanks so much. I love easy recipes and this looks so easy with no cutting in butter, flouring board or waiting to rise. What could be easier?
Hi Joana,
I agree, I think this is the absolute easiest pie crust ever. Though, I have not had a chance to try freezing it (it’s on my to-do list) I also want to experiment with this recipe using butter. I’ll post an update as soon as I do. Thank you for your question and have a good evening:)
Hi! Very excited about this recipe! I wondered if anyone has tried freezing yet? I was going to roll the dough into a pan and crimp and freeze for a few nights. Then bake as an apple pie. Or would it be better to freeze the apple pie all made up?
Hi Kimberly,
I have not yet tried freezing it, though to be honest, I donโt see why not. It has flour, fat and a liquid like any other pie crust recipe. I would suggest preparing it in the pie pan, freeze, then defrost before use, fill and bake as normal. I hope that helps and let me know how it works out for you. Thank you kindly and have a great week!
Love this recipe! It so easy and the crust turned out so light, flaky and crispy. My family loved it and it’s now my go-to pie crust recipe. Thanks for sharing it.
Hi Caroline,
You’re welcome! I’m glad you and your family loved the pie crust. Thank you for your kinds words and have a wonderful day:)
Have you ever rolled this crust out and made a cut design out of it… Like lattice top or like die cut shapes… Will it hold together
Or does it hold together like butter crust?
Hi Jallen,
I have cut out shapes with this pie crust, but I have not made a traditional lattice style top with this recipe. It holds together like a butter crust.
Hi! I’m about to have my first baby + want to make things from scratch as to avoid all the additives put in most store bought items these days. I stumbled across your pie crust + was so excited that it seems so simple! I haven’t made it yet, but I’m looking to use this recipe for a quiche.. do I need to pre bake the crust before adding the filling or just bake it all at one time?
Thank you!
Hi Emily,
You do not need to pre-bake the pie crust. You can bake it with the filling all at one time like I did here http://www.littlesweetbaker.com/2016/03/18/easy-homemade-quiche-recipe/
Thank you for your question and congratulations mommy-to-be. Exciting times to come:)
This looks great! However, I try to avoid vegetable oil. Do you have any suggestions on what is a good substitute for the vegetable oil? Perhaps leaf lard? Thanks!
You can try substituting the vegetable oil with melted coconut oil, melted butter or even a mild-tasting olive oil. I have not tried it for myself, but I don’t see why not.
Hi Lily,
I get your weekly recipes which always look so delicious. Itโs been a busy summer, so I havenโt been baking much. Still, before the summer is over, I plan to make a pie or two and would love to try your oil crust recipe. I see your recipe for blueberry pie has an oil crust, but it is for a double crust pie. Could you please tell me the ingredient measurements for a single crust pie? I could cut the recipe in half, but I want to be sure there is enough dough to make a nice flute, so not sure if cutting the recipe in half is the best way to go. I appreciate that your recipes give ingredient weights. I prefer them to volume measurements, especially with dry ingredients. Also, what brand of flour do to you use for your pie crusts?
Thanks very much. I enjoy your videos and blog and look forward to getting more of your recipes in my inbox.
Beverly
Hi Beverly,
Thank you for your kind words. I suggest only cutting the recipe by about 1/3 if you want enough of an edge for a nice flute. So here would be my measurements:
2 cups (250g) all-purpose flour
1/2 tsp (2.5g) salt
1/2 cup (125ml) vegetable oil
1/4 cup (62ml) milk
I use Robin Hood brand flour, but any brand would work. I hope that helps and please feel free to email me back with any further questions:)
Hi Lily,
Just wanted to let you know that the measurements worked out GREAT!! I made a peach custard pie yesterday and followed your recipe and measurements for the crust. So delicious, and there was plenty of dough for a nice flute. This is now by go-to recipe for pie crust. I love pie and couldnโt understand why my oil crusts werenโt turning out right. No more, thanks to your help. Looking forward to using the whole recipe (2 crusts) come the Fall for apple pie.
Have a great weekend.
Best,
Beverly
That’s awesome Beverly! Thanks so much for taking the time to let me know how great it turned out. Enjoy and have a wonderful weekend too:)
I made the blueberry pie for dessert yesterday and it was a hit. I’ve never had luck with pie crusts until now. I’ll be using this recipe from now on.
via Facebook
Hi Kris,
I’m so happy to hear that this recipe worked out so well for you. Thank you for your lovely feedback:)
Do you think I can make this crust and refrigerate it for a few days until I am ready to make my pie?
I’m not sure because I’ve never tried that. I’m worried it might dry out in the fridge, so I wouldn’t suggest it. This crust is really quick to prepare, so I recommend making it fresh. Thank you for your question and I hope that helps:)