Oil Pie Crust

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Oil Pie Crust

star rating (38) rate this recipe »
Published prior to 2008

Many members of our Baking Circle swear by the convenience and quality of their piecrusts made with vegetable oil. They also like the fact that they can have a crisp, tasty crust with no trans fats or cholesterol. If you're intimidated by the idea of getting out the rolling pin, this is the crust for you. Mix it right in the pie plate and pat it into place.

This recipe makes enough for a single deep dish crust; to make a two-crust pie, double the recipe and take out 1 1/4 cups of the mixture; this will become your top crust. You can add cinamon, sugar, even a bit of chopped crystallized ginger if you like. After you fill the bottom crust, sprinkle the topping evenly over it. It will bake into a crispy, flavorful crumb crust as the pie bakes.

1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon baking powder
1/3 cup (2 3/8 ounces) vegetable oil
3 to 4 tablespoons (1 1/2 to 2 ounces) water or milk

Whisk together the flour, salt, sugar and baking powder. This can be done right in the pie pan, if you like. Whisk together the oil and water, then pour over the dry ingredients. Stir with a fork until the dough is evenly moisened. Pat the doug across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup can help you make the bottom even. Press the dough up the sides of the pan with your fingers, and flute the top. Fill and bake.

Nutrition information per serving (1/8 of pie shell, 33g): 144 cal, 9g fat, 2g protein, 13g complex carbohydrates, 1g dietary fiber, 133mg sodium 22mg potassium, 1mg iron, 16mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XVII, No. 6, Holiday 2006 issue.


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  • star rating 03/07/2015
  • NaniG from Big Bear Lake, CA
  • This was awful. Not flaky at all, doughy, heavy for a pie crust. I cannot understand why so many people liked this. Who puts baking powder in a pie crust recipe? Or sugar? Stupid me I should not have wasted 12 mini pot pies using this recipe, they all ended up in the trash.

    Oil crusts have a mealy texture, which some people like. The baking powder helps it to get a bit of rise, and to brown. Sugar adds browning and flavor. We're sorry this one wasn't one of your favorites. Happy baking! Laurie@KAF

  • star rating 01/20/2015
  • brrradley from KAF Community
  • Excellent pie crust! I used it tonight for top crust on chicken pot pies in ramekins. Very quick to make and very healthy thank you. Can I freeze the dough for later use? Pie dough freezes well. Press it into a thin disc so the thawing time is quicker and the rolling out is easier. Laurie@KAF
  • star rating 12/02/2014
  • Laura from Crown Point
  • So easy! My husband loved it!
  • star rating 10/30/2014
  • SunnyV65 from KAF Community
  • Love how simple and quick this crust is to make. The crust has a wonderful flavor and a light, tender-crisp texture. I used this recipe for an apple pie, and it turned out wonderfully. Now I'm going to make a quick and easy quiche! Try it everyone...you will be so glad you did!
  • star rating 10/04/2014
  • Beezy from MA
  • Can this crust recipe be made in a food processor?
    Yes, you may use the food processor. It will come together quickly! Elisabeth@KAF
  • star rating 09/25/2014
  • Georgeann from Sarasota, FL
  • Delicious and so easy to prepare. No more frozen pie dough for me! It was flaky and browned beautifully. I used it to top a chicken pot pie so I rolled it between two sheets of wax paper. Since this was a savory dish, I cut the sugar in half. It is not "oily" in taste or texture. So glad not to be eating shortening. I will make it again and again, I'm sure.
  • star rating 09/21/2014
  • Natalie from Madison, Wi
  • Excellent, I rolled the crust between wax paper , easy, came out great.
  • star rating 09/01/2014
  • Cheryl from Orange County, CA
  • Excellent! Very easy, quick and my applie pie turned out great! I did as another reviwer did, and used olive oil. We couldn't taste the olive oil, but the crust on my apple pie turned out nicely golden, crisp and delicious. I love the fact that it was easy to make - no rolling or chilling the dough - and pressed right into the same pan. I will definitely make this again!
  • star rating 08/23/2014
  • Reita from Athens, AL
  • This recipe is amazing. I have been struggling with home made pie crusts for about 40 years or so, and this is a keeper. I blind baked it for about 15 minutes before putting fudge filling in and my fudge pie baked up perfectly.
  • star rating 08/11/2014
  • Utona H. from North Texas
  • I made this crust for a coconut custard pie. It was light, tender and delicious. Can't wait to make it for my next pie - lemon chess!
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