This Oil Pie Crust recipe comes together with four ingredients and no cutting in cold butter. Just stir and roll. If you've ever put off making a pie because the crust felt too finicky, this is the version that actually gets made.
My mom got this recipe from Mrs. Knox, the wife of the boy's dean at the boarding school I attended my senior year - and that was more than 45 years ago! Now, after decades of making it, mom has turned it into the crust our family asks for by name. I still make it her way, canola oil, ice water, nothing complicated.
Quick overview:
- Four ingredients, about 20 minutes start to finish. No cutting in cold butter, no pastry cutter, just stir and roll.
- Works for sweet and savory pies alike, at about 266 calories per serving.
- Forgiving enough for a first pie crust, since there's no butter-cutting step to get wrong.
Jump to:
Why You'll Love Mom's Oil Pie Crust
Two Crusts from One Batch: Makes two 9-inch crusts, or one double-crust pie, from four ingredients you probably already have.
No cutting in: Just stir the oil in by hand. No cold butter, no pastry cutter, no learning curve if it's your first pie crust.
Freezer-Friendly: Make a batch ahead of pie season; see Storage below for how.
Key Ingredients
Canola Oil: Replaces cold butter entirely - no cutting in, no chilling the fat first. That's what makes this crust so quick to pull together.
Ice Water: Keeps the dough tender instead of tough - add it cold, and don't overwork the dough once it's mixed in.
Flour and Salt: Just all-purpose flour, spooned and leveled (not packed) so the ratio stays right, plus a pinch of salt.
How to Make It
These photos are my mom's own hands making this crust - this is exactly how she's rolled it for more than 45 years.
Sift flour
Mom always sifts her flour before measuring, then spoons it into the measuring cup.
Add Oil
The oil is poured over the flour mixture and stirred in with a fork.
Work with hands
Then it's worked into the flour with your hands until the mixture resembles small peas. Add water and shape into a ball.
Divide the dough
Cut the ball of dough in half.
Roll out dough
Place the dough between two sheets of wax paper and roll. Place in pie shell and use as desired.
Mom's Tips for the Best Oil Pie Crust
- Sift the flour before measuring. My mom's done this every time for 45 years. It's part of what keeps her crust light instead of dense, not just an extra step.
- Add ice to water at the start of making the dough, this makes the water as cold as possible before adding to the flour mixture.
- Start with 3 tablespoons of water, adding more water, 1 tablespoon at a time if needed until it can be shaped into a ball of dough.
- A wooden rolling pin works best for this dough. It's what my mom always used, and it's the exact one I still roll with today.
- The dough is fragile and it is best to roll each ball of dough between 2 sheets of wax paper or cling wrap, whichever works best for you.
- Roll the pie crust out as thin as possible. A thick pie crust is tough.
- Flipping the pie crust over while turning makes the dough relax more and makes it easier to spread out.
Storing Oil Pie Crust
If you're not using the dough right away, it'll keep in the fridge for up to 3 days. To store, flatten it into a round disc first, so it's ready to roll when you need it. Let it sit out about 5 minutes before rolling; it'll be too firm to work with straight from the fridge. I wouldn't push it much past 3 days though. The longer the dough sits, the more likely it is to dry out and crack when you roll it.
To freeze, shape the dough into a heat-resistant pie pan first, then freeze it there. Bake straight from the freezer as directed, just adding 5 minutes to the bake time - no need to thaw first.
Recipes Made with Pie Crust
I use this crust for more than dessert, so here are a few of my favorite ways to put it to work, sweet and savory.
Sweet:
- Apple Hand Pies
- Maple Pumpkin Pie
- Nanny's Old Fashioned Butterscotch Pie
- Coconut Cream Pie
- Pineapple Pie
Savory:
FAQ's About Pie Crust Using Oil
Yes. Any neutral, liquid oil works the same way canola does here. Avocado oil is a fine swap if that's what you have on hand.
You can go half butter, half oil for a bit more of that traditional flavor, but you'll need to cut the butter in cold first, the same as any butter crust.
Not quite. Oil crusts stay lighter since there's no butter to caramelize, but they bake up just as flaky.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Oil Pie Crust
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 2½ cups sifted flour
- ½ cup canola oil
- 1 teaspoon salt
- 3 tablespoons ice water
Instructions
- Sift the flour, then measure the flour by lightly spooning it into a measuring cup. Level the cup and add it to a large mixing bowl.
- Add the salt and mix into the flour with a hand whisk.
- Pour the oil over top of the flour mixture. Using a fork, stir the oil into the flour mixture.
- Continue to work the oil into the flour with your hands until the flour mixture resembles small peas.
- Stir in the ice water and mix to form a ball. Divide the dough in half and roll each half into a 8-9 inch circle then use as directed with pie recipe.
- If baking an empty pie shell, the pie crust should bake for 10 minutes at 425 or until golden.
Shelby Law Ruttan says
I've made this recipe more times than I can count, and it always turn out flaky and delicious!
Phyllis says
I am so excited to try this! Am doing this today. I had a recipe from back in 1978 from a Fanny Farmer cookbook. It was my go to recipe for pie crust. I used it so much that I lost the page for it. Was called stirred pie crust. THIS sounds just like the recipe except that the oil and water was stirred together w a fork, then added to flour. I am using your recipe today for an apple pie. Ty so much for sharing this!