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Oil Pie Crust

This recipe for easy, no-roll oil pie crust is tender, flaky, and comes together in just minutes. Use it for any sweet or savory recipe!

Prep Time
15 mins
Total Time
1 hr 15 mins
Servings: 1 crust (enough for 1 9-inch pan)
Calories: 227 kcal
Course: Dessert , Breakfast , Dinner
Cuisine: American

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ tablespoon granulated sugar*
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • ⅓ cup olive oil or canola oil**
  • 3 tablespoons cold water
  • ½ tablespoon vodka or distilled white vinegar

Instructions

    Cup of Yum
  1. In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, and baking powder.
  2. In a separate bowl, combine the oil, water, and vodka.
  3. Pour the wet ingredients over the dry ingredients.
  4. With a fork, stir until the ingredients are evenly moistened.
  5. 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.
  6. 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!

Notes

  • *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. 

Nutrition Information

Serving 1serving (about 1/6 of the crust) Calories 227kcal (11%) Carbohydrates 25g (8%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 2g (10%) Potassium 50mg (1%) Fiber 1g (4%) Sugar 1g (2%) Calcium 12mg (1%) Iron 2mg (11%)

Nutrition Facts

Serving: 1crust (enough for 1 9-inch pan)

Amount Per Serving

Calories 227

% Daily Value*

Serving 1serving (about 1/6 of the crust)
Calories 227kcal 11%
Carbohydrates 25g 8%
Protein 3g 6%
Fat 12g 18%
Saturated Fat 2g 10%
Potassium 50mg 1%
Fiber 1g 4%
Sugar 1g 2%
Calcium 12mg 1%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.