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3 Ingredient Easy Oil Pie Crust

This ultra-simple pie crust recipe uses just three pantry staples—flour, oil, and water—to create a tender, flaky base for your pies. It’s perfect for those last-minute dessert ideas when you want to skip the fuss of traditional pastry making.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1 crust
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup oil preferably canola oil (or substitute with vegetable, olive, or coconut oil depending on your pie filling)
  • 5 tablespoons water

Equipment

  • Small bowl
  • Medium bowl
  • Whisk or fork
  • Wax paper
  • Pie plate

Method
 

  1. In a small bowl, combine 1/2 cup oil with 5 tablespoons water. Whisk together vigorously until the mixture turns cloudy.
  2. Place 2 cups of all-purpose flour in a medium bowl. Pour in the oil-water mixture and gently mix with a fork or your fingertips until the dough begins to come together. The dough should be slightly crumbly yet bind when pressed.
  3. Decide if you’d like a double-crust pie by dividing the dough into two equal portions or keep it whole for a single crust.
  4. To roll out the dough, place each portion between two sheets of wax paper. Roll from the center outward until the dough forms a circle about 2 inches larger than your pie plate.
  5. Carefully peel off the top wax paper, flip the crust over onto your pie plate, and then remove the second sheet. Gently press the dough into the plate, trim any excess hanging over the edges, and crimp as desired.
  6. From here, follow your pie recipe’s baking instructions. If making ahead, refrigerate the dough for up to one day and allow it to warm slightly before rolling.

Notes

This pie crust is incredibly forgiving and offers plenty of opportunities for substitutions. You can swap half of the all-purpose flour for whole wheat flour for a nuttier flavor or try cake flour for a lighter texture. Different oils can also change the character of your crust—olive oil works well in savory pies, while coconut oil can add a hint of tropical sweetness for desserts. Remember that since there’s no baking step included here, you should follow your pie filling recipe’s instructions for baking.