Homemade Double Oil-Based Pie Crust Recipe
This simple oil-based pie crust recipe creates two tender, flaky crusts perfect for double-crust pies. Made with basic pantry ingredients including all-purpose flour, oil, and cold water, this dough is easier to work with than traditional butter-based crusts. The oil keeps the dough pliable and forgiving, making it ideal for beginners or anyone looking for a reliable pie crust that rolls out smoothly every time. Perfect for fruit pies, savory quiches, or any recipe calling for a top and bottom crust.
Ingredients
Instructions
- 1
Combine flour, sugar, and salt in a medium mixing bowl and stir together
- 2
Add oil and cold water to the flour mixture and mix until dough forms
- 3
Divide dough in half and shape into two balls
- 4
Wrap each ball in plastic wrap and let rest for at least 5-10 minutes
- 5
Roll out one dough ball between two sheets of wax paper, securing paper with tape to prevent sliding
- 6
Place rolled dough in pie pan and trim excess hanging over the edge with a butter knife
- 7
Refrigerate crust until ready to fill
- 8
Fill the raw crust with desired filling
- 9
Roll out second dough ball and place over filling
- 10
Crimp or flute the edges and trim excess dough
- 11
Cut slits in top crust to allow steam to escape
- 12
Bake according to your specific pie recipe directions
Tips
Secure wax paper to your counter with masking tape to prevent sliding while rolling out the dough
The dough should feel oily when properly mixed - this is normal for oil-based crusts
Always cut vents in the top crust to prevent the pie from bursting during baking
Good to Know
Wrap tightly and refrigerate up to 3 days or freeze up to 3 months
Can be made 1-3 days ahead and refrigerated until needed
Use immediately for pie making or store wrapped for later use
Common Mistakes
Don't overwork the dough to avoid tough crust
Keep water cold to prevent melting oil and creating greasy texture
Substitutions
Gluten-Free Swaps
May need extra liquid
General Alternatives
FAQ
Can I make this crust ahead of time?
Yes, wrap the dough balls tightly in plastic wrap and refrigerate up to 3 days or freeze for up to 3 months before using.
What if my dough is too dry or crumbly?
Add water one tablespoon at a time until the dough holds together. The dough should feel slightly oily but cohesive.
Can I substitute the oil with butter?
Yes, you can use melted butter in place of oil for a more traditional flavor, though the texture will be slightly different.