Love homemade pie crust but hate the fuss of making it? This no roll Oil Pie Crust is the recipe you (and your sweet and savory pastry dreams) have been waiting for!
A quick, simple pie crust recipe made with oil, flour, and a touch of sugar and baking powder, the only tools you need to make it are a bowl and fork.
- Bye bye working butter into flour until it looks just so.
- So long dirty rolling pin.
- DONE battle to coax pie dough into a circle of acceptable diameter and uniform thickness!
To make oil pie crust, you stir the ingredients together, gather them into a ball, then (after a bit of refrigerating), press them directly into your pie dish or tart pan with your fingers.
If you’ve struggled to make homemade pie crust (even easier pie crust recipes like this Darn Good Whole Wheat Pie Crust), oil pie crust is going to be your new BFF.
Even if you are a pie crust master, the task of making crust is—let’s be honest—a pain.
The task can give you pause when deciding whether or not to bake a pie or quiche (part of the reason I often opt for Crustless Quiche instead).
Oil pie crust is going to bring quiches, pies, and tarts back into your life more regularly. Huzzah!
This no roll olive oil pie crust recipe has become my go-to when I am making savory recipes (this Sweet Potato Quiche and Goat Cheese Quiche are keepers), and you can also use it for your favorite sweet pies, from Sweet Potato Pie, to Buttermilk Pie, to any of these pie recipes.
In addition to being exponentially easier to prepare, oil pie crust is a healthier alternative compared to butter-based pie crust recipes.
Don’t worry—I kept enough oil to ensure the crust stays flaky and moist (as any respectable pie crust should be), but it is still considerably lighter than traditional recipes and store-bought crusts.
5 Star Review
“I love that this is light AND requires no rolling.”— Marcie —
How to Make Oil Pie Crust
Admittedly this oil pie crust looks a little alarming while you are making it—more than once, you’ll see the crumbles and ask yourself if you are doing it right. Trust me, YOU ARE.
Though not as picturesque in appearance as classic pie crust, oil pie tastes phenomenal and its texture is surprisingly flaky.
- Oil. Not only does oil make this pie crust easier to manage, but it also adds rich flavor to the crust. With oil, the crust doesn’t lose any of its beloved flakiness, and it comes together with much less effort on your end.
- Vinegar/Vodka. Adding one of these two ingredients is my secret trick that makes this pie crust perfectly flaky and tender.
Both vinegar and vodka help inhibit gluten formation in the flour, which results in a more tender, flaky crust. (The alcohol will burn off during baking.)
- Sugar. A modest amount of sugar is all that’s needed to enhance the flavor of this pie crust.
- All-Purpose Flour. The ideal flour to use for this light and flaky pie crust.
- Salt. Salt gives the pie crust a flavor boost without making it taste salty. Don’t skip it!
- Cold Water. Cold = flaky.
- Whisk the dry ingredients together.
- Combine the wet ingredients in a separate bowl.
- Add the wet ingredients to the dry ingredients.
- Stir until incorporated.
- Form the dough into a ball, cover the bowl with plastic wrap, and refrigerate for 1 hour.
- When you’re ready to use the dough, press it into a pie dish. Bake as directed for your desired recipe. ENJOY!
Doubling the Recipe
If you’d like to use this recipe to make a top crust, it makes a yummy crumble top that is somewhere between a pie crust and a streusel.
- Double the recipe, then divide the dough into two portions, with one portion slightly larger than the other. Refrigerate as directed.
- When ready to bake, press the larger portion into the bottom of the pan as directed. Par-bake (if necessary for the recipe), add your filling, then crumble the remaining portion over the top.
Make Ahead & Storage Tips
Oil pie crust is a make-ahead marvel!
- To Make-Ahead. Prepare the dough as directed and refrigerate for up to 2 days.
- To Freeze. Tightly cover the pie dough in plastic wrap and place it in an airtight freezer-safe storage container. Freeze for up to 3 months. Let thaw overnight in the refrigerator before using.
Meal Plan Tip
For easy pie crust prep, double or triple this recipe and freeze the dough in portion-sized amounts for future pie cravings.
Recommended Tools to Make this Recipe
- Whisk. The smaller size of this whisk makes it easy to use.
- Pie Dish. I love that this one is dishwasher-safe and freezer-safe.
- Mixing Bowls. A spectacular set of stackable mixing bowls.
What is the first thing you want to make with this healthier no roll oil pie crust?
Whatever recipe you choose, you can congratulate yourself at the end: you just made a killer pie with healthy, homemade crust and avoided the unpleasant household task of making traditional pie crust.
You deserve two slices!
Oil Pie Crust
- 1 1/2 cups all-purpose flour
- 1/2 tablespoon granulated sugar*
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/3 cup olive oil or canola oil**
- 3 tablespoons cold water
- 1/2 tablespoon vodka or distilled white vinegar
- In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, and baking powder.
- In a separate bowl, combine the oil, water, and vodka.
- Pour the wet ingredients over the dry ingredients.
- With a fork, stir until the ingredients are evenly moistened.
- With your hands, gather the dough into a rough ball in the bowl (it will be crumbly). Press a sheet of plastic tightly against the top and refrigerate for 1 hour.
- When ready to use, turn the dough out into your pie dish and with your fingers, press it into an even layer along the bottom and up the sides (this is a no roll pie crust). Use in any of your favorite sweet or savory recipes!
- *If you are using this recipe for a dessert, increase to 2 to 3 tablespoons of granulated sugar (or you can keep it as is for a less sweet pie crust).
- **The flavor of the oil you use will affect the resulting flavor of the crust. Canola oil will yield the most neutral flavor. You also can use olive oil if you like the flavor in the crust (this is nice for savory recipes). Melted, cooled coconut oil will work as well (again, it will affect the flavor of the crust).
- If you’d like to make 2 crusts, you can double the recipe. Since this filling does not roll, it doesn’t work for a traditional style top pie crust but makes a delicious streusel-ish top crust for sweet pies. Double the recipe, press 2/3 of the dough into the bottom of the pie dish, and add your filling. Mix the remaining dough with 2 tablespoons granulated sugar, then sprinkle the remainder over the top of sweet pie filling and bake as directed.
- TO STORE: Refrigerate pie dough for up to 2 days.
- TO FREEZE: Tightly cover the pie dough in plastic wrap and place it in an airtight freezer-safe storage container. Freeze for up to 3 months. Let thaw overnight in the refrigerator before using.
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