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Flaky Oil Pie Crust

Flaky Oil Pie Crust prepared dish

This tender, dairy-free pie crust uses neutral oil instead of butter or shortening for a simple dough that comes together quickly. It bakes into a crisp, lightly flaky 9-inch shell suitable for cream pies, custard pies, quiches, or fruit fillings.

This recipe is american style, dessert, scaled for 8 servings, with 15 min prep and 23 min cook.

Prep: 15 min · Cook: 23 min · Total: 38 min · Serves: 8

Quick cooking notes

  • Core ingredients include all-purpose flour, fine salt, ice water, granulated sugar.
  • Follow all 14 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 1.5 cups all-purpose flour (spooned and leveled)
  • 0.5 tsp fine salt
  • 3 tbsp ice water
  • 1 tsp granulated sugar
  • 0.5 cup neutral vegetable oil

Instructions

  1. Place a rack in the lower third of the oven and preheat the oven to 400°F (204°C) for at least 15 minutes so the crust bakes evenly from the bottom.
  2. Set a 9-inch pie plate, a medium mixing bowl, a fork, and two sheets of parchment paper on the counter so the dough can be mixed and shaped without overworking it.
  3. Whisk 1.5 cups all-purpose flour, 1 tsp granulated sugar, and 0.5 tsp fine salt in the medium mixing bowl for about 30 seconds, until the dry ingredients look evenly combined.
  4. Pour 0.5 cup neutral vegetable oil over the flour mixture and stir with the fork for 45-60 seconds, until the mixture looks evenly moistened and crumbly with no large dry patches.
  5. Drizzle 3 tbsp ice water over the crumbly dough and stir gently with the fork for 30-45 seconds, just until the dough begins to clump together when pressed against the side of the bowl.
  6. Gather the dough into a disk with clean hands inside the bowl, pressing only 4-5 times until it holds together; the dough should feel soft and slightly oily but not wet.
  7. Place the dough disk between two sheets of parchment paper and roll it with a rolling pin into an 11-inch round, turning the parchment a quarter turn every few rolls for about 2 minutes, until the thickness is even.
  8. Peel off the top sheet of parchment, invert the dough into the 9-inch pie plate, and gently peel away the second sheet; press the dough into the bottom and sides of the plate without stretching it.
  9. Trim the overhang to about 0.5 inch beyond the rim with kitchen scissors, fold the edge under itself, and crimp with your fingers or a fork for 2-3 minutes, until the rim is even and compact.
  10. Prick the bottom and sides of the crust all over with a fork, spacing the holes about 1 inch apart, so steam can escape and the bottom stays flat during baking.
  11. Line the crust with a clean sheet of parchment paper and fill it with pie weights or dried beans, then place the 9-inch pie plate on a rimmed baking sheet for easier handling.
  12. Bake the weighted crust on the lower oven rack at 400°F (204°C) for 15 minutes, until the crimped edge looks set and very lightly golden.
  13. Carefully lift out the parchment and pie weights, then return the crust to the oven and bake at 400°F (204°C) for 7-8 minutes more, until the bottom looks dry, matte, and pale golden.
  14. Cool the baked crust in the 9-inch pie plate on a wire rack for at least 15 minutes before filling, or let it cool completely for chilled pies so the shell stays crisp.

Nutrition (per serving)

  • Calories: 204
  • Protein: 2 g
  • Fat: 14 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Sugar: 1 g
  • Sodium: 148 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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