How to Make an Oil Pie Crust

This easy, no-roll oil pie crust is great for both beginner and experienced pie bakers. And because it’s made with canola or vegetable oil, it can be vegan with one small tweak!

When it comes to homemade pie crust recipes, a simple pat-in oil pie crust is one of the easiest. It’s a super quick way to get a tender, golden pie crust and works for just about any sweet or savory pie. The best part: No rolling necessary!

An oil pie crust starts with all-purpose flour, salt and sugar. Then you add oil—in this case vegetable, canola or any neutral oil that won’t impart flavor to the crust—and a small amount of 2% milk, which helps with browning. You can make the pie crust vegan by swapping in a plant-based milk or even water.

By using oil instead of butter, the fat is already melted, making this dough practically effortless to bring together. The resulting texture is more delicate than a butter crust, which is why it’s best for single-crust pies like fruit pies, quiche or cream pies. You can also use it for no-bake pies.

Let’s get started!

Oil Pie Crust Recipe


  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2/3 cup canola oil
  • 1/4 cup cold 2% milk


Step 1: Combine dry ingredients

How To Make an Oil Pie Crust featuring Taste of Home's Easy No-Roll Pie Pastry recipe; step 1 of 4; Combine dry ingredientsTMB Studio

In a small bowl, combine the flour, sugar and salt.

Step 2: Add the liquids

How To Make an Oil Pie Crust featuring Taste of Home's Easy No-Roll Pie Pastry recipe; step 2 of 4; Stir oil and milk into dry mixtureTMB Studio

Stir oil and milk into the dry ingredients and mix until combined.

Editor’s Note: If you want to use some of the dough as a crumble topping, reserve 1/3 of it and set aside.

Step 3: Move dough to the pie plate

How To Make an Oil Pie Crust featuring Taste of Home's Easy No-Roll Pie Pastry recipe; step 3 of 4; Press dough into 9 inch pie plateTMB Studio

No need to chill or roll out this pie crust ahead of time. Simply press the dough mixture into the bottom and up the sides of a greased 9-inch pie plate.

Step 4: Bake the oil pie crust

Add whatever filling you’re using and bake at 375°F for 60 to 70 minutes, or until the crust is golden and the filling is bubbly. If you’re pre-baking the crust without a filling, bake at 375° for 15 minutes. Cool on a wire rack.

Tips for Making an Oil Pie Crust

What kind of oil should I use for an oil pie crust?

For an oil pie crust, it’s best to use a neutral-flavored oil, like canola or vegetable. Olive oil might impart a slight olive-oil flavor.

My dough is too crumbly and not coming together. What should I do?

If it it needs a little help, moisten your hands with a small amount of oil and knead the dough until combined.

What kind of pies should I make with an oil pie crust?

This dough is great for just about any sweet or savory pie that you fill before baking. Because it’s more delicate than a butter or shortening crust, it’s not a good fit for a classic double-crust or lattice pie. Instead, reserve some of the dough for a delicious crumble-like topping, if desired.

To use for a pie that still needs to be baked, like a fresh strawberry pie, just pre-bake the crust, fill and chill.

Can I make this dough in advance?

This is a quick pie crust—one to make the day you want to use it. We don’t recommend making it days or months ahead of time. To make a pie crust in advance, opt for a butter, shortening or lard pie crust.

How do you store an oil pie crust?

Once baked, store the pie as you would any other: Keep fruit-filled pies covered at room temperature for two to three days; and keep cream pies, no-bake pies and pies made with gelatin in the fridge.

Can you freeze an oil pie crust?

We don’t recommend freezing an oil pie crust either before or after baking. If it’s too cold, the dough will be more difficult to pat into the pie plate. It’s also not the kind of dough to bake off and keep for a later date; it’s really best to use this dough the day you make it.

Lesley Balla
As an associate food editor for Taste of Home, Lesley writes and edits recipes, works closely with freelancers, and tracks cooking and food trends. After working in hospitality for a decade, Lesley went on to report on the food industry for national, regional and local print and digital publications. Throughout her career, she’s highlighted both famous and unsung culinary heroes, featured up-and-coming wine and spirits destinations, and closely followed the food scenes and chefs in many cities. Her own cooking style has been influenced by the places she's lived: Ohio, Key West, Massachusetts, Oregon, and a long stint in Southern California, where she still visits as often as possible, if only for the citrus and avocados. When not at her desk, you’ll find Lesley taking photos of everything, hitting farmers markets, baking something delicious at home and road-tripping around the Pacific Northwest with her husband and their bottled-chaos pup, Pucci, shucking oysters and cracking crabs along the way.