Press-In Oil Pie Crust Recipe

Unbaked pie crust in a glass pie dish on a marble countertop, with a salt shaker, a bowl of flour, a spatula, and a patterned dish towel nearby.

Author: Jessica Haggard

This oil pie crust will be your new secret weapon for perfect homemade pies. This easy recipe mixes up in minutes and works beautifully for sweet or savory pies. Perfect for holidays, weeknights, or anytime you need some baking magic.

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Prep Time 15

Total Time 15

Course Desserts

Cuisine American

Servings servings

Calories 210 kcal

Ingredients

1 ½ cups flour
½ teaspoon salt
½ teaspoon sugar
½ cup vegetable oil
3 tablespoons milk

Instructions

In a 9-inch pie pan, mix the flour, sugar, and salt using a fork.
Measure the oil in a glass measuring cup, and add the milk. Stir well with a fork.
Pour the liquid mixture into the pie pan and mix with the dry ingredients using a fork until a ball forms.
Press the dough evenly across the bottom and up the sides of the pie pan. Use your fingers to flute the edges.
Fill with a variety of fillings and bake accordingly.

Notes

Mix only until the dough comes together to keep the crust tender.
If it feels dry, add milk a teaspoon at a time until soft but not sticky.
Chill for 10 to 15 minutes before baking to help prevent shrinking.
Add a teaspoon of vinegar to the milk for extra flakiness.
If the edges brown too fast, cover them with foil for an even, golden crust.

Store: Wrap leftover crust in plastic wrap or foil and refrigerate for up to 3 days. Freeze for up to 1 month, then thaw in the fridge and warm baked crust in a 350°F oven for about 10 minutes.

Nutrition

Calories: 210kcalCarbohydrates: 18gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 1mgSodium: 148mgPotassium: 34mgFiber: 1gSugar: 1gVitamin A: 9IUCalcium: 11mgIron: 1mg

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