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Simple Pie Crust Using 4 Easy Ingredients

April 17, 2020 by Missy Rakes 73 Comments

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See how quick and easy it is to make this Simple Homemade Pie Crust that is flaky, tender and full of flavor using only four simple ingredients!

Simple Homemade Pie Crust

I’ve always been kind of intimidated to make my own pie crust. I’ve heard that if you don’t do it just right then it won’t turn out.

But after finding this simple recipe that requires only four ingredients and no rolling I figured it was time for me to give it a whirl.

This is the perfect pie crust recipe to try if you’ve never made it before because it’s so simple and really hard to mess up. It always turns out tender, flaky and delicious!

Traditional homemade pie crust is made with butter, but this one uses vegetable oil, making it easier and quicker to put together. It’s a real winner for beginners.

This is a great recipe because you can choose to roll it out like traditional pie crust if you want or you can just press it into your pie pan for a quick and simple pie crust.

If you need a top layer of pie crust for something like an apple or blueberry pie, then you will need to double this recipe.

It really is a good recipe for beginner bakers or even children. I hope you enjoy the recipe and be sure to leave your best homemade pie baking tips in the comment section below. Happy baking friends!

Disclaimer: This recipe has mixed reviews, lots of people, including myself, love it, but some people say that it doesn’t turn out well for them. I say, give it try and see for yourself if it’s a winner or not!

What Four Ingredients do you Need to Make a Flaky Pie Crust?

  • flour
  • salt
  • vegetable oil (or other fat such as butter, lard or shortening)
  • water

Can I Freeze Homemade Pie Crust?

Yes, you can make your pie dough, wrap it in plastic wrap and freeze it, or you can press it into shape in a disposable pie plate and freeze it like that, just be sure to wrap your pie crust well with plastic and clearly label it before freezing.

Pro Tips for a Tender, Flaky Homemade Pie Crust:

  • If using butter or other solid fat, make sure that it is cold, not room temperature.
  • Use the minimum amount of water needed to create your dough. Too much water could lead to too much gluten development, making it less flaky and tender.
  • Chill your dough at least 30 minutes before rolling or pressing into shape.
  • Make sure you bake your pie crust until golden brown to get the most flakiness from your crust.

How to make a Simple Homemade Pie Crust:

In a medium bowl, combine flour and salt.

Stir in oil and water, mixing until just combined and form dough into a ball.

(Optional) Chill 30 minutes before rolling or pressing into shape.

Place dough into a greased pie pan. (You may also choose to roll your pie crust out with a rolling pin on a floured surface).

Press dough out evenly until it covers entire pie pan including the sides. Make sure you press it thin where the side and bottom meet. Crimp edges if desired.

To Pre-Bake (only if you’re recipe requires it):

Poke with fork and bake at 400 for 10-15 minutes.

Are you looking for some awesome pie recipes? Here are a few of my favorites:

Kentucky Derby Day Pie
Perfect Pecan Pie
Dutch Apple Pie
Butternut Squash Pie

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Note: This recipe was originally published in October 2013, but has been updated for your convenience.

Print Recipe

Simple Pie Crust

Flour, salt, oil and water pressed and rolled out into a pie plate to create a tender, flaky pie crust.
Prep Time10 mins
Chill Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: Simple Homemade Pie Crust
Servings: 8
Calories: 217kcal

Ingredients

  • 1 3/4 cups flour
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 2 tbsp water

Instructions

  • In a medium bowl, combine flour and salt.
  • Stir in oil and water, mixing until just combined and form dough into a ball.
  • (Optional: Chill dough 30 minutes before rolling out or pressing into shape.)
  • Place dough into a greased pie pan. (You may also choose to roll out your pie crust on a floured surface if desired.)
  • Press dough out evenly until it covers entire pie pan including the sides. Make sure you press it thin where the side and bottom meet. Crimp edges if desired.

Notes

To Prebake (only if your pie recipe requires it):
Poke with fork and bake at 400 for 10-15 minutes.

Nutrition

Calories: 217kcal | Carbohydrates: 21g | Protein: 3g | Fat: 14g | Saturated Fat: 11g | Sodium: 146mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg

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Filed Under: Cooking Tips & Tricks, Desserts, Easy Recipes

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  1. Penny says

    October 15, 2013 at 1:52 pm

    I feel pie crust always turns out, it just doesn't always look pretty. In my college foods class, I had pie crust as my final....stressful. I had too many air pockets, but got the A anyway because I could explain why. I am really enjoying your blog :)
    Reply
  2. Bright and Beautiful Life says

    October 21, 2013 at 3:55 pm

    I've never heard of a pie crust that doesn't need to rolled out. This looks simple and like it would work splendidly. For some reason I've never been intimidated by making pie crust but I know a lot of people are. Would you be willing to share this recipe post and any of your other great ones at our Making Monday link party? We would love it and I know our readers would, too. Thanks. Have a fabulous week. http://www.abrightandbeautifullife.com/making-monday-10/

    Lori @ A Bright and Beautiful Life
    www.abrightandbeautifullife.com
    Reply
  3. Mrs. T says

    October 21, 2013 at 4:59 pm

    Hi, I found your blog through the Homestead Barn Hop! I always dread making pie crust, therefore we don't eat many homemade pies :-). Your recipe looks so easy; I'll give it a try. Thanks!
    Reply
  4. Joluise says

    November 26, 2013 at 6:58 am

    I will certainly give it a go. Do you pre cook it before adding the filling or not worry about that ?
    Reply
    • Missy says

      November 26, 2013 at 1:57 pm

      I think that depends on the recipe you are using. Some want you to precook and some do not so I would just go by that.
      Reply
  5. Ireyne O'Toole says

    October 20, 2014 at 2:38 pm

    It Made decadent chicken pot pie. 6$ My husband and children thank you well.
    Reply
    • Missy Rakes says

      October 20, 2014 at 2:40 pm

      That's awesome! I'm so glad that it worked out for you!
      Reply
  6. Angie says

    November 3, 2014 at 1:51 am

    I think you just made my Thanksgiving a whole lot easier, and for that I love you. LOL! Thank you for sharing!
    Reply
  7. Dori M says

    November 6, 2014 at 10:37 am

    Does this recipe work out well if you were to roll it out? If you needed a top for a fruit pie. I have never made a crust with oil, so I am just wondering. Thank you
    Reply
    • Missy Rakes says

      November 6, 2014 at 10:45 am

      Honestly, I've never rolled it out before. I think it would work alright, but I can't tell you for sure!
      Reply
      • Glenda says

        August 20, 2015 at 5:10 am

        I've used this recipe for 50 years only I use milk in place of the water and yes it can be rolled out as long as you roll it between 2 sheets of waxed paper. Work great!
        Reply
  8. Gwyneth says

    June 3, 2015 at 4:25 pm

    This recipe is amazing! It's so simple and quick. After I finished adding all the ingredients I wasn't sure if I was done because it went so quick and easily! I did roll it out and it was very easy you just have to continuously be adding flour to the dough and your rolling pin.
    Reply
    • Missy Rakes says

      June 3, 2015 at 9:35 pm

      Thanks for letting me know Gwyneth!
      Reply
  9. Paula says

    June 10, 2015 at 10:31 pm

    loved the recipe! I made a second batch to roll out for the too of my cherry pie, and it was tough to roll at first, but i added a little more flour and it changed the consistency and worked very well. A tip for any pie crust, if it breaks or wont hold together well slowly add some water 1/4tsp at a time until it is pliable, too much water or too sticky? You can always add some flour. You really cant go wrong. Thanks for the recipe !!
    Reply
  10. Sharon says

    September 6, 2015 at 10:15 pm

    This is the pie crust recipe I've used for 34 years Secret: wipe counter with DAMP cloth, spread out plastic wrap, place crust on top, cover with plastic wrap. Roll. No cracks, no dry spots. Remove top layer of wrap.slip hand between counter and bottom layer, flip, adjust to fit pie plate.
    Reply
  11. Gloria says

    October 5, 2015 at 4:34 pm

    Does this recipe make enough to cover the top of the pie as well or only the pie pan? Thanks!
    Reply
    • Missy Rakes says

      October 5, 2015 at 8:07 pm

      It only makes one pie crust so if you need one for the top you will need to double the recipe.
      Reply
  12. Helen says

    October 13, 2015 at 12:46 pm

    Can you sub coconut oil in place of vegetable oil to eliminate soy?
    Reply
    • Missy Rakes says

      October 13, 2015 at 3:17 pm

      I think it would probably work fine, but I've never tried it so I can't say for sure.
      Reply
  13. Charlene says

    October 18, 2015 at 2:52 pm

    How long do you bake it for after the filling?
    Reply
    • Jessica Curley-Rogers says

      December 31, 2017 at 2:28 pm

      My sister shared this pie crust recipe with me. I’ve never made pie crust before but this recipe was to simple to not try. Everything went very well. My crust is beautiful. Thank you. And yes, I rolled the dough.
      Reply
  14. Missy Rakes says

    October 19, 2015 at 7:52 am

    Just follow whatever recipe directions you have and it should work out fine.
    Reply
  15. Rachel says

    November 16, 2015 at 1:56 pm

    Hi Missy, Looking forward to trying this pie recipe for dinner tonight. Going to use it for chicken pot pie. Do you think it work out ok if I made it ahead of time and stored it in the refrigerator or would it be too tough to manage? Thanks so much!!! Rachel
    Reply
    • Missy Rakes says

      November 16, 2015 at 2:00 pm

      I think it would probably be alright. It will warm up and become more pliable when you start working with it. Good luck!
      Reply
      • Rachel says

        November 16, 2015 at 2:31 pm

        Thanks so much!
        Reply
  16. Caroline Parsons says

    April 16, 2016 at 5:19 am

    I am 78 years of age and a good pastry cook but this tip is one I wish I'd had years ago. Thankyou for sharing it.
    Reply
  17. Erica Johnson says

    May 23, 2016 at 11:54 am

    This is my mother's recipe, too! I have been using it for years but I too use milk instead of water. And I mix it all together right in the pie plate (saves on dirty dishes!).
    Reply
    • Missy Rakes says

      May 23, 2016 at 12:59 pm

      Awesome! I will have to try it using milk sometime.
      Reply
  18. Grace says

    July 1, 2016 at 12:51 pm

    Hi! I found your site searching Pinterest for pie crust Recipes. I was drawn to yours because of its simplicity. IT IS WONDERFUL and everything you said it would be!! Thank you much for sharing! I did pre bake at 400 for about 10 minutes. The crust made a delicious base for my blueberry crumble pie.
    Reply
    • Missy Rakes says

      July 4, 2016 at 6:17 pm

      I'm so glad you like it Grace! Thanks for sharing. :)
      Reply
  19. Cherry says

    October 9, 2016 at 2:52 pm

    My very first attempt at making a pie crust was a DISASTER! I added too much water and it was as hard as a rock!! This recipe is fabulous, easy and non-messy.Wonderful.
    Reply
  20. Lee says

    November 23, 2016 at 6:27 pm

    I have been using this recipe for over a year now and it really is perfect every single time! Thank you!!
    Reply
  21. Barb says

    June 27, 2017 at 3:07 pm

    I am doing a great big happy dance. I tried your pie crust recipe and it was amazing - absolutely amazing! I made two single crusts, one using virgin olive oil and one using raw extra virgin cold pressed coconut oil. Both were delicious, light and tender, as well as very easy to work with. I don't usually care for pie crust and eat only the filling, but I devoured one piece of each, crust and all.I made pumpkin filling and enjoyed pumpkin pie in June with the most awesome crust I've ever tasted. You are my pie crust hero! ?
    Reply
  22. Patti says

    June 28, 2017 at 5:20 pm

    Have you ever used coconut oil instead of the vegetable oil? Did it work out for you?
    Reply
  23. Stacey says

    July 18, 2017 at 3:18 pm

    Hi, just wondering if this recipe can be frozen? Thanks!
    Reply
    • Missy Rakes says

      July 19, 2017 at 12:29 pm

      I haven't tried it, but I'm thinking that it would be fine to freeze.
      Reply
  24. Jani Jackson says

    May 18, 2018 at 7:50 pm

    This recipe is the worst! I tried making a double crust pot pie and it all fell apart!
    Reply
    • Missy Rakes says

      May 19, 2018 at 5:57 pm

      I'm sorry that it didn't work out for you.
      Reply
      • Sur says

        April 1, 2019 at 11:58 am

        Made it twice and had to toss out. Made many pie crusts over the years but this recipe just didn’t work. Crumbly and went into the garbage.
        Reply
  25. May aguilar says

    July 29, 2018 at 12:40 pm

    Hi iam really intimadated making some pie crust but in.really love it. I fond your recioe really amazing dor beginners like me.. my i know the temp.of the water? Is it room.water temp? Thank you.. i will.give it a try.
    Reply
    • Missy Rakes says

      July 31, 2018 at 9:31 am

      Room temp water is fine, but I think cold water is best.
      Reply
  26. Adolynn says

    September 8, 2018 at 10:05 pm

    This recipe was simply YUMMMMY!!!??
    Reply
  27. Emma says

    October 21, 2018 at 1:39 pm

    Will this work for a pie with a top crust too? Like a lattice apple pie crust? Or a top crust for a chicken pot pie?
    Reply
    • Missy Rakes says

      October 22, 2018 at 8:32 am

      Yes, but you will have to roll it out.
      Reply
  28. Douglas Fishel says

    June 25, 2019 at 1:46 am

    How would you make the top crust out of this?
    Reply
    • Missy Rakes says

      June 25, 2019 at 9:06 am

      I would just double the recipe and roll the other half out.
      Reply
  29. RuthAnne Zimmerman says

    September 4, 2019 at 10:51 pm

    Simple to make, but wasn't too tasty. Thanks for sharing tho!
    Reply
  30. Diane says

    October 29, 2019 at 8:12 am

    I have been making this pie crust since I found it on the internet and I'm so happy I did. I hate making pie crust. I have some great recipes but it's just not my favorite thing to do. But now, I love it. This crust is so flaky and delicious. I never have to worry if I don't have any shortening because I always have oil. I have just pressed it into the pie dish but I also do roll it out. It's so easy. I place the dough between two sheets of plastic wrap and it rolls out perfectly and it's so easy to flip into the pie dish. This way, you can flute the edges if you want to. I used to use waxed paper but plastic wrap is so much better. If you haven't tried that before, I hope you will. Thanks again for this great recipe.
    Reply
    • Missy Rakes says

      October 29, 2019 at 8:44 am

      Thanks for the tip and I'm glad you enjoy the recipe. :)
      Reply
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