An oil based pie crust recipe that requires just four ingredients. Perfect for sweet and savory pies and vegan pies! Makes 2 12" pie crusts.
Prep time: PT10M
Total time: PT10M
Rating
4.74 stars (184 reviews)
Keywords
dough, pie
Ingredients
2 and 1/2 cups all purpose flour
1 teaspoon salt
2/3 cup canola or vegetable oil
6 tablespoons ice cold water
Categories
Dessert
Cuisine
American
Steps
Combine flour and salt in a medium mixing bowl. In a separate mixing bowl, combine the oil and 5 tablespoons of ice cold water; don't mix the liquids together.
Add liquids to the flour and salt mixture. Stir with a fork until a ball forms; add 1 tablespoon of ice water if it is very crumbly and not holding. It is okay if the dough is not totally cohesive (some crumbles may exist).
Divide the dough into two equally sized balls. Place in an airtight container and let rest in the fridge for at least 15 minutes.
For one pie crust, place the dough ball between two pieces of wax paper. Use a rolling pin (I recommend using a marble one like this) to roll out until it reaches 12 inches in diameter.
Carefully peel the top layer off of the wax paper. Invert the pie crust into a pie plate and carefully peel the wax paper off of the dough.
Bake the pie dough according to pie recipe.
Nutitrion
Serving Size: 1 serving
Calories: 205 kcal
Carbohydrates: 20 g
Protein: 3 g
Fat: 13 g
Saturated Fat: 1 g
Sodium: 194 mg
Sugar: 1 g
Reviews
Jane on 2026-09-07 (1 stars): Bad recipe.Followed directions.Chilled dough.Dough falls apart.I do not recommend.
Becki on 2026-07-12 (5 stars): We just prick the bottom of the crust in multiple areas so that it doesn’t puff up. No need to weigh it down.
Wendy Thorn on 2026-01-26 (5 stars): Thank you for this wonderful simple recipe. Turned out great
Margaret Bulloc on 2025-11-27 (5 stars): I use this recipe all the time. I bake pies every week for my customers ❤️
linda ehikhamen on 2025-09-17 (5 stars): My second batch of this dough is in my oven now, I added 1/3 extra this time so I’d have enough for an extra pie shell for a sweet potato pie. It seems as nice as the first time, and my husband loved the apple pie I made with it so much, he said it was the best one I’ve ever made and requested another one for the next day. 😆. I sprinkled sugar on top of the pie for that extra crunchiness. Sooooo good!
Nancy on 2025-08-21 (3 stars): I didn't make the crust but had to give a rating to reply. 2/3 cup of oil weighs 149 grams. One tbsp oil weighs 14 grams (lighter than water), so 1 cup, which is 16 tablespoons weighs 224 grams. 2/3 of 224= 149 grams
Julie on 2025-08-08 (5 stars): Omgosh. I'm so excited to find your recipe! I've just made muffin tin sized apple pies and they are beautiful!
Will the other half of this batch keep in the fridge for 24 hours?
Jo on 2025-08-03 (5 stars): This oil crust recipe has been the best one I have tried! The crust turned out flakey, very much like my traditional Crisco (using milk to moisten) recipe that I've used for 40+ decades. My belief is that when using an oil instead of Crisco/butter, that the ICE WATER is the key. I will use this again. :)
Just Bruce on 2025-07-29 (5 stars): 1st time making this dough recipe, came together easily and it rolled out perfectly thin. Blind baked and it fluffed up beautifully. Ready for the peaches later today.
