DessertsVegan/Plant based Recipes

Lucia’s Easy Pie Crust

This is a delicious pie crust that is uses oil instead of shortening for a flaky and delightful crust!

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5 from 1 vote

Easy Pie Crust

Course Dessert
Cuisine Vegan, vegetarian
Keyword oil pie crust
Prep Time 5 minutes
Cook Time 15 minutes
Servings 8 servings
Calories 330kcal
Author Lucia Tiffany MPH


  • 1 c. whole white wheat flour
  • 1 c. whole wheat pastry flour
  • 1 tsp. salt
  • ½ c. light olive oil
  • ½ c. water ice cold


  • Mix the flours and salt together well.
  • Whip the oil and water separately with a whisk until emulsified (whitish and a bit thickened).
  • Stir the liquid into the flour mixture, lightly mixing with fork, until dough is soft but not sticky. If using pastry flour, you may not need all of the oil/water blend. Divide dough into two balls and roll out between two layers of plastic wrap or wax paper. Remove top paper and fit loosely into pie pan. You may also use fingers and flatten right in pie dish. For single baked crust, prick bottom and bake at 450° F. about 10 min. until just golden.. Makes 2, 9-inch single pie crusts.


Serving: 8th pie | Calories: 330kcal | Carbohydrates: 42g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 240mg | Potassium: 140mg | Fiber: 6g | Sugar: 1g | Vitamin A: 3IU | Calcium: 31mg | Iron: 2mg
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