Easy Flaky Oil Pie Crust (video)

Name: Easy Flaky Oil Pie Crust
Prep time: 15 min
Total time: 15 min
Cuisine: American
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)

Jump To Recipe by Lily Ernst on Jul 30, 2019 (updated Jan 24, 2023)

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. A top view of a oil pie crust pie on a white background.

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.

Table of Contents

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.

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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.