Easy Pie Crust
This easy pie crust is perfectly tender, flaky and totally foolproof! It’s a no butter or shortening, all oil pie crust made with just 5 simple ingredients and in just 5 minutes. The ingredients in this no roll pie crust are simply stirred together and then patted into the pie dish. No need to blind bake this easy crust recipe and it can be used with both sweet and savory fillings.
Easy Pie Crust Recipe
For most of my pie recipes, I use the pie crust that my grandma always used. It comes from a VERY old Pillsbury cookbook. This is the one she most often used and now my mom uses. It’s made with oil, instead of butter or shortening, yet it is the flakiest pie crust ever. After tasting my chocolate pie, my husband actually commented on the crust and mentioned that he liked it better than most pie crusts because it was soft and flaky, not as hard as a normal pie crust. This crust is so tender that it almost melts in your mouth when you eat it.
My favorite thing about using an all oil pie crust is how super simple it is to make. It’s only 5 ingredients, you don’t need a food processor or pastry cutter, and there is no chilling required. You just mix the ingredients and pat the crust into the pie plate. In less than 5 minutes, you have pie crust that is ready to be filled and baked. Or for a no bake pie, like the chocolate pie, just bake it for about 10 minutes.
This easy pie crust recipe is made with simple ingredients that you may already have in your kitchen. Here’s what you’ll need to make it:
- Flour. All-purpose flour is best for this recipe. If you happen to only have self-rising flour, just omit the salt.
- Sugar. A very small amount of sugar is used for an ever-so-slight sweetness.
- Salt. To balance the sweetness.
- Oil. Using oil instead of butter or shortening, gives this crust that melt-in-your-mouth tenderness of Grandma’s classic pies.
- Milk. I typically use whole milk, but you can use any kind of milk in this recipe. If you are vegan or have a dairy allergy, simply use a non-dairy milk like almond, oat or coconut milk.
Pie Crust With Oil
Most any oil variety will work in this crust recipe. The options are endless! I typically use vegetable or canola oil, like Grandma did. But there are healthier choices, so feel free to experiment. Here are some options:
- Coconut oil (melted)
- Grapeseed oil
- Olive oil
- Avocado oil
How to Make Oil Pie Crust
To make this recipe, you only need about 5 minutes. It’s really just a matter of stirring ingredients together. Here’s a simple rundown:
- Whisk flour, sugar and salt together in a medium to large mixing bowl.
- Add oil and milk; mix well and stir together until dough forms.
- Pat dough into a 9-inch dish, flutting edges if desired. See my pecan pie recipe for an easy fork design around the edges.
- For blind baked pie crust, bake in a 425ºF. preheated oven for 10-12 minutes. Blind baking is basically pre-baking and means to bake before adding the filling to prevent the crust from absorbing the filling and becoming soggy. If the pie recipe, doesn’t call for blind baking the pie crust, simply fill it with pie filling and then bake as instructed in the pie recipe.
- If your recipe calls for a double pie crust, double this recipe. To add a crust to the top of the pie, roll half of the dough in between 2 sheets of wax paper. Remove the top sheet of wax paper and use the bottom sheet to help lift the dough and place it onto the top of the pie. Press to seal the edges and cut a few slits in the top to vent.
- If you find that your dough is too dry to come together when you are mixing it, add 1-2 more tablespoons of milk.
- To make dough in advance, form pie dough into a ball and double wrap in plastic wrap. 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.
- If when baking, you notice that the edges of your crust are browning more quickly than the rest, you can cover them with foil or use an aluminum shield. This will help everything to bake more evenly.
I hope you enjoy this recipe as much as I do! And I hope that it makes your pie baking much easier and enjoyable. I know it sure does for me!
More Desserts You’ll Love
If you try this oil crust recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
This easy pie crust is perfectly tender, flaky and totally foolproof! It's a no butter or shortening, all oil pie crust made with just 5 simple ingredients and in just 5 minutes. The ingredients in this no roll pie crust are simply stirred together and then patted into the pie dish. No need to blind bake this easy crust recipe and it can be used with both sweet and savory fillings.
- 1 1/2 cups (188g) all-purpose flour*
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/2 cup vegetable or canola oil
- 2 tablespoons milk
Combine flour, sugar, and salt in a large mixing bowl. Add oil and milk; mix well and pat in 9-inch pie dish, flutting edges if desired.
For pre-baked pie crust, bake in a 425ºF. preheated oven for 10-12 minutes.
*If using self-rising flour, omit salt.
Crust recipe from my mom's old Pillsbury cookbook.
Photos by Molly at Yes to Yolks.