Simple Pie Crust Using 4 Easy Ingredients

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.

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 minutes
Chill Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Simple Homemade Pie Crust
Servings: 8
Calories: 217kcal


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


  • 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.


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


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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  1. 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 :)
  2. 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.

    Lori @ A Bright and Beautiful Life
  3. 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!
  4. 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
      1. 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!
  5. 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.
  6. 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 !!
  7. 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.
    1. 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.
  8. 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
  9. 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.
  10. 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!).
  11. 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.
  12. 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.
  13. 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! ?
      1. 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.
  14. 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.
  15. 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?
  16. 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.
3.41 from 164 votes (156 ratings without comment)

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