Graceful Little Honey Bee

Simple Pie Crust Using 4 Easy Ingredients

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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!

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.

It really is a good recipe for beginners. 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!

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.

Form dough into ball and place it in a greased pie pan. (You may also choose to roll your pie crust out 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 Prebake (only if your pie 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
Freezer Apple Pie Filling

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Note: This recipe was originally published in October 2013.

Print Recipe

Simple Pie Crust

See how easy it is to make your own homemade pie crust!
Prep Time10 mins
Total Time10 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.
  • Form dough into ball and place it in 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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  1. Penny says

    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

    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

    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

  7. Dori M says

    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

  8. Gwyneth says

    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

  9. Paula says

    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

    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

    • Jessica Curley-Rogers says

      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

  15. Rachel says

    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

  16. Caroline Parsons says

    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

    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

  18. Grace says

    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

  19. Cherry says

    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

  21. Barb says

    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

  25. May aguilar says

    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

  27. Emma says

    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

  30. Diane says

    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

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