Mom's Oil Crust Pie Shell Recipe

This recipe, inspired by a well-loved 1965 cookbook, creates a simple yet incredibly flaky pie crust using oil instead of butter. Perfect for both sweet and savory pies, this versatile shell is a family favorite, equally delicious under a pumpkin pie or a quiche Lorraine! It's so easy, even your oil-crust-skeptical sister won't be able to tell the difference. Makes one 9-inch pie shell with extra dough for yummy little crackers!

Prep Time 10 mins

Cook Time 7 mins

Calories 1873.6 kcal

Protein 51g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Mom's Oil Crust Pie Shell

2 ½ cups all-purpose flour
1 teaspoon salt
½ cup vegetable oil
½ cup ice water

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How to Make Mom's Oil Crust Pie Shell

Whisk together 2 ½ cups all-purpose flour and 1 teaspoon salt in a large bowl.
In a separate bowl, whisk together ½ cup vegetable oil and ½ cup ice water.
Pour the wet ingredients all at once into the dry ingredients. Gently use your hands to press the dough into a smooth ball. Avoid overmixing!
The dough will be slightly crumbly and soft – this is normal.
Gently press the dough into a 9-inch pie plate. Crimp the edges to create a decorative fluted design.
If you find any thin spots, simply press more dough into them. The dough is pliable enough to easily handle this.
Bake the crust at 375°F (190°C) for 7-10 minutes, or until lightly golden.
This dough freezes beautifully! Prepare it ahead and freeze for later use.