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 you’re 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. I’ve never had luck with pie crusts until now. I’ll 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 it’s 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.
Print
Easy Flaky Oil Pie Crust
- Prep Time: 15 min
- Total Time: 15 minutes
- Yield: a double crust for a 9" pie
- Category: dessert
- Method: bake
- Cuisine: American
Description
This tender, flaky, melt-in-your-mouth pie crust is made with just 4 simple ingredients and only takes 15 minutes to prepare.
Ingredients
- 3 cups (375g) all-purpose flour
- 1 tsp (5g) salt
- 3/4 cup (188ml) vegetable oil
- 1/3 cup (83ml) milk plus 1–2 tbsp extra if needed (any kind, dairy or non-dairy works)
Instructions
- Sift the flour twice, then whisk in the salt and create a little well.
- Pour in the oil, then milk and stir everything together. If the dough seems too dry, add 1-2 tbsp of milk.
- 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.
Nutrition
- Serving Size:
- Calories: 280
- Sugar: 0.5 g
- Sodium: 236.7 mg
- Fat: 16.7 g
- Carbohydrates: 29 g
- Protein: 4.1 g
- Cholesterol: 0.2 mg
I made this crust for a pie. it was horrible to work with. Rolling it out, it kept breaking apart, and sticking to the rolling pin. I added some extra liquid but still didn’t work. It ended up an ugly patchwork of a crust. I used almond milk, which shouldn’t have made a difference as you said a non dairy milk would also work.
I’m sorry this recipe didn’t work you and I feel your frustration. I’ve been using this recipe for years and my friend who gave me this recipe, her family has been using it for 3 generations. I’ve also had many readers that have had great success with it and love it, so I don’t know what to say. I wish I knew why it didn’t work for you. Thank you for your feedback and have a lovely week:)
are you saying that nobody else who has tried this recipe has had any issued with it crumbling and not rolling out well?
In the 4 years since this recipe was originally published, I might have had 2 other readers that had difficulties with it out of the thousands that have tried it.
I just made this using almond milk. Easiest pie crust I have ever made . It turned out perfect. Did you roll it out between two sheets of wax paper?
I combine everything in my stand mixer.. It only takes about two minutes to comes together. I take it out and hand knead for a minute., It is just too easy to be true. But amazing thing is it comes out great after it’s baked. Flaky and tasty.
Thank you for your rave review and great tip about using a stand mixer!
Do I have to blind bake before doing a lemon meringue pie?
Yes, you must blind bake for a lemon meringue pie. You can follow my instructions here on how to do that: https://www.littlesweetbaker.com/lemon-meringue-pie/
Stay safe and happy baking!
This pie crust is the answer to ending frustration of baking. It was the most flakey crust I’ve ever made. I will never go back to the Crisco method. Thank you.
You’re very welcome, F.S and thank you for your rave review! Happy holidays to you and your family!
This recipe is great! The crust is SO easy and it’s delicious. I promised my husband an apple pie with fresh apples from our tree. I’ve been regretting that promise all day because I ABSOLUTELY HATE making pie crust, so I was pleasantly surprised to find this recipe. It’s my new go to! I can’t wait!
I’m so glad you found my recipe! Your husband is going to be thrilled with the apple pie. Thank you for your rave review and have a great day!
Can I use Crisco from a can instead of liquid oil veg oil
No, this recipe only works with liquid oils like vegetable, corn, canola, safflower, etc. I hope that helps, Martie. Please feel free to reply back if you have any other questions.
I would say I am good with cooking but with baking, I tend to suck really bad at it. Nevertheless, I wanted a pie and didn’t want something too complicated and didn’t want a recipe that had butter. This popped out from Google search, read it, watched the video, tried it, and it is a winner!
This recipe is as easy as 1,2, and 3. I used low fat buttermilk and only add a “tinch” of it as I was kneading the dough as it looked a little dry. I didn’t add the egg wash and didn’t sift it twice (laziness played a key in this) but it still came out delicious. This will be my go to recipe especially since it seems like a healthier option. Thank you for sharing your friend’s grandmother recipe. This will be a go to recipe from now on.
You’re very welcome, Tinuke! I’m glad you think it’s a winner. I do too. It makes pie-making easy for everyone:)
I love this crust!! It has the best taste and the easiest to make.
These are the pie crust ingredients our family has been using for 5 generations. It’s from an old Wesson Oil cookbook. We use 2 cups of flour, 1 tsp salt, 1/2 c oil plus a little more, and 1/4 c milk. Stir with a fork. Make two balls, roll out between 2 pieces of wax paper, then put in pie pan. Roll the second ball out for the top crust. This crust allows you to patch if some spots need more. As you said, very flaky crust and tastes good. Single crust only – 1-1/3 c flour, 1/2 tsp salt, 1/3 c oil, and 3 Tbsp milk. Haven’t tried the flour sifting and our instructions are to measure the milk and oil into the same measuring cup then pouring into flour and salt mixture without stirring. I suppose so both liquids are added at once. I’ll try this recipe and different amounts next time. Highly recommend these 4 ingredients. The crust couldn’t be easier and can be made in just a few minutes.
I’m sorry, but I can’t find the video??
Hi Pam,
The blueberry pie video where I demonstrate how to make the pie crust should be right above the recipe, but if you still can’t view it, here’s a link to the video on YouTube: https://youtu.be/0b24vYdDLdo
Please feel free to email me back if you have any other questions. I hope you enjoy it!
Hi, I’m planning to use this as base for a quiche, will it. Need to be blind baked before adding the quiche filling? If yes then for how many minutes?
No, you do not need to blind bake this crust for a quiche. Here’s my quiche recipe using this pie crust if you want to see an example: https://www.littlesweetbaker.com/easy-homemade-quiche-recipe/
I hope that helps and please let me know if you have any other questions!
Hi, Can I use butter instead of vegetable oil?
Yes, a little more milk is required, so please follow this recipe:
https://www.littlesweetbaker.com/easy-all-butter-pie-crust-video/
Hi Lily,
Can this pie crust be frozen with the filling and then baked from frozen?
Hi Nicole,
I’ve never done it before, but in theory you should be able to with most pies. So, for an unbaked frozen pie, bake at 425F for 15 minutes, then lower the temp to 375F and continue baking for another 40-60 minutes. Cover with foil if you notice the crust is getting dark before the pie is done. I hope that helps and feel free to email me back with any other questions.
Is this pastry still tender the next day
Yes! It’s not as crispy the next day unless you re-heat it in the oven, but still as tender. Enjoy and have a great weekend!
How long would you reheat it the next day?
Hi Amber,
To better answer your question, please let me know what kind of pie are you making?
It’s an apple pie
I would say 200F for 10-20 minutes to warm up a pie from room temperature. If its been in the fridge it will take about 20-40 minutes.
Kids off sound asleep I rolled my sleeves up and made something to talk about. Your crust using a crisco greased cupcake pan crusted each slot. Filled with 1 tablespoon of grandmas homemade raspberry freezer jam and I just double as a world famous Baker. Oh my gosh how pretty and delectable is this crust? I love it .375 for 20 mins cool for five and remove from pan popped out perfect. Thank you so much!
You’re very welcome, Joy! I’m glad you liked the crust so much, and your grandma’s raspberry freezer jam sounds delicious. Thank you for your lovely feedback and have a great week!
Is there any other way to swift flour.i don’t have a swifter.help
Hi Reva,
You can sift the flour through a fine mesh colander or use a whisk to fluff it up the best you can.
I’m wanting an easy crust for a rustic pear & apple tart. Do you think this would be adequate?
Yes, this will definitely work for a simple rustic tart. I hope you enjoy it and have a great day!
Hi there, What specific vegetable oil do you use for your oil pie crust please?
I normally use canola oil, but any kind of vegetable oil works. Enjoy and happy holiday!
Hi,
Cant wait to try the recipe wondering if i can sub water for milk? Or using milk for the fat?
Hi Peter,
The milk is used for the fat. You can use water but the crust will shrink quite a bit because most of the water will evaporate during the baking process, so milk is better. I hope that helps and feel free to email me back if you have any other questions. Enjoy!
Would this work with melted coconut oil? Used oil one time in crust and had a bad result. Will try this.
Thank you.
I have not tried this recipe with coconut oil, but I don’t see why not. However, I always suggest trying a recipe as is for the first time, then modify it to your preference. Thank you for your question and have a good evening:)
I have used coconut oil and the taste is as good if not better than veg. oil
Thank you for your feedback Bobby and what a great idea! I’m going to have to try that:)
I did not like the flavor with coconut oil at all. And because it’s almost all saturated fat, the texture was significantly different than using a veg oil and following the original recipe.
Good to know – thank you very much for your feedback, Brie!
This is a great recipe. It is easy and quick to make. I used butter because I didn’t have e cooking oil. It still was awesome. Thank you so much for this recipe.
You’re very welcome Cookie and thank you for your kind feedback. Have a great weekend!
I have made this recipe dozens of times and it’s been delicious every time 🙂 Just wondering if you think it would work with buttermilk. Don’t feel like running to the store this evening.
Thank you for your kind words. I’m glad you like th recipe so much and yes, buttermilk should work fine. Enjoy:)
Will this recipe work with Gluten free flour?
Hi Chris,
I’m have not tried this recipe with gluten-free flour, so I’m not sure and I haven’t received any feedback from any readers that have either. Sorry I couldn’t be more help. If you give it a try with gf flour, please kindly let me know the results. Thank you for your question and have a lovely day!
I just tried it with PILLSBURY cup-for-cup gluten free flour with xantham gum included. I use it for all my recipes and it works beautifully… unfortunately, it does NOT work with this recipe. I added 4 additional tablespoons of milk to make it moist enough to roll out, but even still it crumbled to pieces when I tried to transfer it to the pie plate.
Thank you for sharing your feedback with my readers, Candice. Have a happy New Year!