This easy-to-roll oil pie crust is ideal for both beginners and experienced bakers. And because it’s made with canola or vegetable oil, it can be vegan with a little tweak!
When it comes to homemade pie crust recipes, a simple oil pie crust is one of the easiest. It’s a super quick way to get a tender, golden pie crust and works for just about any sweet or savory pie. The best part: no rolling needed!
An oil pie crust starts with all-purpose flour, salt, and sugar. Then you add oil – in this case vegetable, canola, or any other neutral oil that doesn’t impart flavor to the crust – and a small amount of 2% milk, which helps with browning. You can make it vegan by replacing it with plant milk or even water.
By using oil instead of butter, the fat is already melted, making this batter practically easy to pull together. The resulting texture is more delicate than a buttery crust, which is why it’s best for single-crust pies like fruit pies, quiches, or cream pies. You can also use it for no-bake pies.
How to make an oil pie crust
- 2 cups all-purpose flour
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 2/3 cup canola oil
- 1/4 cup cold 2% milk
Step 1: Mix the dry ingredients
In a small bowl, combine the flour, sugar and salt.
Step 2: Add liquids
Add the oil and milk to the dry ingredients and mix until combined.
Editor’s note: If you want to use some of the dough as a crumble topping, reserve 1/3 and set aside.
Step 3: Move the dough into the pie pan
No need to chill or roll out this pie crust ahead of time. Simply press the dough mixture into the bottom and up the sides of a greased 9 inch pie plate.
Step 4: Bake the oil pie crust
Add whatever topping you’re using and bake at 375°F for 60-70 minutes, or until crust is golden brown and topping is bubbly. If you are pre-baking the crust without filling, bake at 375° for 15 minutes. Cool on a wire rack.
Tips for making an oil pie crust
What type of oil should I use for oil pie dough?
For an oil pie crust, it is best to use a neutral flavored oil, such as canola or vegetable. Olive oil may impart a slight olive oil flavor.
My dough is too crumbly and won’t come together. What should I do?
If he needs a little help, moisten your hands with a small amount of oil and knead the dough until combined.
What kind of pies should I make with oil pie dough?
This dough is great for just about any sweet or savory pie that you fill before baking. Because it’s more delicate than a butter or shortening crust, it’s not a good choice for a classic double-crust or lattice pie. Instead, reserve some of the dough for a delicious crumble-like topping, if desired.
For a pie that still needs to be baked, such as a fresh strawberry pie, simply pre-bake the crust, fill, and refrigerate.
Can I prepare this dough in advance?
This is a quick pie dough, to be prepared the day you want to use it. We do not recommend doing this days or months in advance. To make a pie crust ahead of time, opt for a butter, shortening or lard pie crust.
How to store an oil pie dough?
Once baked, store the pie as you would any other: Keep fruit-filled pies covered at room temperature for two to three days; and store cream pies, no-bake pies, and gelatin pies in the refrigerator.
Can you freeze an oil pie crust?
We do not recommend freezing an oil pie crust before or after baking. If it’s too cold, the dough will be harder to pack into the pie pan. It’s also not the kind of dough to bake and save for a later date; it’s really best to use this paste the day you make it.