Oil Pie Crust

Oil Pie Crust

Donna 0

"Very easy recipe from my Grandmother. Crust can be rolled out a second time if necessary and it won't get tough."

Ingredients {{adjustedServings}} servings 143 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more.
  2. Roll out on lightly floured surface.
Tips & Tricks
Graham Cracker Crust I

This basic graham cracker crust that works well for baked and unbaked pies.

How To Make Pie Dough

See the tricks to making pie dough from scratch.

Rate recipe

Your rating


Reviews 184

  1. 208 Ratings


I can see how this could flop on some folks but it worked great for me. I read most of the reviews so this is what I did that I believe made my attempt a success: I sifted my flour like it says--some people were complaining about there being too much flour in it making it crumbly -- if you don't sift it, you do get more flour than intended because it is more compacted. I handled the dough as little as possible--mix it just enough to get the balls to form--it should look marbled, a good sign for flakiness. After letting it chill (I did that while making the apple filling) I wet a washcloth and wiped my counter, then I put down a couple sheets of plastic wrap so they'd stick tight to the counter. Then I unwrapped the dough and placed it on the covered counter and put another sheet of plastic wrap on top of it and I rolled it out like that--a plastic wrap sandwich. It rolled out very quickly, with no turning, and neatly as there was absolutely no messing with flour which could make this crust too dry again. Once rolled out very thin, you simply remove the top plastic wrap and handle the crust gently by lifting up the bottom layer of plastic wrap and placing the crust carefully in your pan. This is a delicate crust, so measure and place carefully. But, it looked, held-up and tasted great so I gave it 5 stars. Thanks!


Made an amazing apple pie crust baked at 350 degrees! I did make one change - I placed the oil in the freezer for an hour prior to making the dough. It made combining ingredients much smoother.

Becky S

I made this recipe tonight and it was very tough. I realized why when I reviewed the ingredients. The recipe called for 2 3/4 Cups Flour...too much. The most flour to be used with 1/2 C oil should be 2 1/4 C Flour and the least amount to be used is 2 Cups. Had to throw my pie away. Becky S