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HOMEMADE PIE CRUST RECIPE | Bake Like a Pro

Rolling Out Pie Crust
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Discover how to make your own pie crust with this simple recipe. Making pies used to be scary but not anymore! This easy all oil homemade pie crust recipe is super flaky and believe it or not, it is actually heart healthy by using avocado oil instead of shortening.

I tried everything.….but never could achieve that perfect flaky wonderfully tasting pie crust. I wanted a flaky pie crust that was actually easy make and easy to handle.

pie crust being rolled out between sheets of wax paper

The secret is to roll the pie crust between waxed paper!

I have several photos of each of the steps so you will come away feeling very comfortable about how to proceed on your own when making this homemade pie crust recipe!

 Pie Crust  in a pie pan ready to be baked in the oven

First of all, the measurements are very important to make any pie crust. The ratio of flour to oil to water must be accurate so plan on measuring your ingredients exactly.

The only time my pie crusts do not come out perfectly is when I am careless with my ingredients and I have not measured properly……

For 1 Crust 9 inch Pie:

  • 1 and 1/8 cups Unbleached Flour
  • 1/3 cup Avocado Oil (I use Avocado Oil as it has a mild taste and it has a high smoke point so it is the perfect choice for cooking, sauteing and baking)
  • 1/4 teaspoon of Pink Himalayan Salt (you may use any mineral salt or table salt)
  • Approximately 2 to 3 tablespoons of water

Special Note: If you like cooking and baking with avocado oil, then this recipe will work perfectly for an avocado oil vegan pie crust!

For 2 Crust 9 inch Pie:

  • 2 cups Unbleached Flour
  •  1/2 cup + 2 tablespoons Avocado Oil (I like using Avocado Oil as it has a mild taste and has a high smoke point so it is the perfect oil to cook and bake with)
  • 1/2 teaspoon of Pink Himalayan Salt (you may use any mineral salt or white salt)
  • Approximately 1/4 cup of water

COMBINE INGREDIENTS:

Combine flour, oil and salt in a small bowl until the mixture is crumbly. The particles will be the size of a pea. Next, add 2 tablespoons of water and mix until dough sticks together and easily comes clean from the side of your bowl.

The dough should be easy to handle and moist. It should not be dry and crumbly and should not be sticky.

If your dough seems dry, then add a little more water, one tablespoon at a time. Do not too much water or your ratio of flour to oil will be off. The dough should be nice to handle. It should be pliable, not crumbly and not sticky.

It might take a few times of making your pie crusts to get the feel of the dough but it will come with practice.

ROLLING OUT DOUGH:

Cut off a 18″ piece of waxed paper. Fold the waxed in half. Gather your pastry dough and place in the middle of your waxed paper on your bread board. Gently press your pastry dough into a flattened circle. Fold the top piece of wax paper over your dough.

Gently use your rolling pin to roll your dough, starting from the middle and working your way to outside. You want to gently push and move the dough to the outer edges of the wax paper.

Try to push the dough with outwards rolling movements instead of simply rolling back and forth. You need to handle the pastry dough carefully.

As the dough is being rolled out, the wax paper may wrinkle a bit. If this happens, simply lift the wax paper up and re-position it over the top of the dough.

I flip the dough over and roll on the other side, too. You are trying to push the dough to the outer edges of the wax paper without tearing the dough or the paper.

This takes a little practice but you will understand while you are working your pastry dough.

 

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MOVING PASTRY DOUGH TO PIE PLATE:

Once your pastry dough is the size to fit your pie plate, carefully lift the wax paper off the top side and lay it back down. Then, flip the whole thing over, dough and wax paper and lift the wax paper off the other size.

Flip it back and lift the wax paper off the dough. Now, get ready to flip the dough over you pie plate right in the center. Take your time and carefully flip the pie crust into your pie pan.

Try to keep it centered. Make sure to watch the photo gallery for an idea of how to do this.

Please look through the gallery of photos to see the sequence of steps:

PROBLEMS:

If you experience any tears or rips in your crust just wait until the pastry dough is in the pie plate. You can gently make repairs at that point.

DOUBLE PIE CRUST RECIPE for a Berry or Apple Pie or any other type of pie that has a top crust

Yield: Two Crust Pie

All Oil Pie Crust Recipe

Pie Crust Recipe

Easy Oil Pie Crust that turns out perfect every time!

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 2 cups Unbleached Flour
  • 10 tablespoons Avocado Oil - (this is 1/2 cup oil + 2 tablespoons)
  • 1/2 teaspoon of Pink Himalayan Salt (you may use any mineral salt or white salt)
  • Approximately 1/4 cup of water
  • For a ONE CRUST PIE - See the ingredient amounts listed below in the NOTES Section.

Instructions

COMBINE INGREDIENTS:

  1. Combine flour, oil and salt in a small bowl until the mixture is crumbly. The particles will be the size of a pea. Next, add 2 tablespoons of water and mix until dough sticks together and easily comes clean from the side of your bowl.
  2. The dough should be easy to handle and moist. It should not be dry and crumbly and should not be sticky.
  3. If your dough seems dry, then add a little more water, one tablespoon at a time. Do not too much water or your ratio of flour to oil will be off. The dough should be nice to handle. It should be pliable, not crumbly and not sticky.
  4. It might take a few times of making your pie crusts to get the feel of the dough but it will come with practice.

ROLLING OUT DOUGH:

  1. Cut off a 18″ piece of waxed paper. Fold the waxed in half. Gather your pastry dough and place in the middle of your waxed paper on your bread board. Gently press your pastry dough into a flattened circle. Fold the top piece of wax paper over your dough.
  2. Gently use your rolling pin to roll your dough, starting from the middle and working your way to outside. You want to gently push and move the dough to the outer edges of the wax paper.
  3. Try to push the dough with outwards rolling movements instead of simply rolling back and forth. You need to handle the pastry dough carefully.
  4. As the dough is being rolled out, the wax paper may wrinkle a bit. If this happens, simply lift the wax paper up and re-position it over the top of the dough.
  5. I flip the dough over and roll on the other side, too. You are trying to push the dough to the outer edges of the wax paper without tearing the dough or the paper.
  6. This takes a little practice but you will understand while you are working your pastry dough.

MOVING PASTRY DOUGH TO PIE PLATE:

  1. Once your pastry dough is the size to fit your pie plate, carefully lift the wax paper off the top side and lay it back down. Then, flip the whole thing over, dough and wax paper and lift the wax paper off the other size.
  2. Flip it back and lift the wax paper off the dough. Now, get ready to flip the dough over you pie plate right in the center. Take your time and carefully flip the pie crust into your pie pan.
  3. Try to keep it centered. Make sure to watch the photo gallery for an idea of how to do this.

ONE CRUST PIE with CHILLED PUDDING or CREAM FILLING ~ Pre-bake Crust

  1. Single pie crusts must be baked prior to adding your filling.
  2. After rolling out the crust and putting it into the pie pan, prick the bottoms and sides of your crust with a fork.
  3. Prick it all over. This helps eliminate any bubbles while baking.
  4. Bake your pie crust in a 400 degree oven for approximately 14 minutes.
  5. Watch the baking time so the crust does not burn.


SINGLE PIE CRUST RECIPE for Baked Custard or Pumpkin Pies

  1. For BAKED CUSTARD or PUMPKIN FILLING: prepare your filling and pour into your unbaked pie crust. 
  2. Follow your pie filling baking recommendations or bake at 350° for approximately 45 to 55 minutes or until filling has set up.
  3. Watch the baking time so the crust does not get too dark in color.

TWO CRUST RECIPES with Berries, Apples or other Fruits Pies with 2 a top & bottom crust;

  1. For any TWO CRUST PIE, you will need to roll out your bottom crust first.
  2. Next, add the filling in the bottom crust and then roll out the top crust in the same manner.
  3. Bake according to your filling recipe.

Notes

FOR 1 CRUST 9 INCH PIE:

1 and 1/8 cups Unbleached Flour
1/3 cup Avocado Oil
1/4 teaspoon of Pink Himalayan Salt (you may use any mineral salt or table salt)
Approximately 2 to 3 tablespoons of water

PROBLEMS:

If you experience any tears or rips in your crust just wait until the pastry dough is in the pie plate. You can gently make repairs at that point.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 265Total Fat 17gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 15gCholesterol 0mgSodium 98mgCarbohydrates 24gFiber 1gSugar 0gProtein 3g

Nutrition information isn’t always accurate due to variations of ingredients used in recipe.

Also See

SINGLE PIE CRUST RECIPE for a Chilled Cream-filled type Pies

Single Crust Recipe: 1 cup + 2 Tablespoons Flour, 1/3 cup oil, 1/4 cup salt and approximately 2 Tablespoons of water. Follow all the instructions for the double crust recipe.

  • You must bake your crust prior to adding your cream filling. Prick the bottoms and sides of your crust with a fork. Prick it all over. This helps eliminate any bubbles while baking.
  • Bake your pie crust in a 400 degree oven for approximately 14 minutes. Watch the baking time so the crust does not burn.
  • Cool baked pie crust completely and then fill with your prepared cream or pudding filling

SINGLE PIE CRUST RECIPE for Baked Custard or Pumpkin Pies

Single Crust Recipe: 1 cup + 2 Tablespoons Flour, 1/3 cup oil, 1/4 cup salt and approximately 2 Tablespoons of water. Follow all the instructions for the double crust recipe.

  • For custard or pumpkin pie: prepare your filling and pour into your pie crust. 
  • Follow your pie filling baking recommendations or bake at 350° for approximately 45 to 55 minutes
  • Watch the baking time so the crust does not get too dark in color.
  • For any two crust recipe, you will need to roll out your bottom crust first. Next, add the filling in the bottom crust and then roll out the top crust in the same manner.

Related Post: My friend Victoria at A Modern Homestead has a wonderful post on How to Can Cherries for Pie 

canning jars of cherries

Imagine credit and tutorial found at A Modern Homestead

Here is a wonderful heritage recipe from my friend, Abby, at Forgotten Way Farms:

Granny’s Cocoa Cream Pie Filling

cocoa cream pie

IMAGE CREDIT & TUTORIAL FOUND AT FORGOTTEN WAY FARMS

HOMEMADE PIE CRUST RECIPE | Bake Like a Pro promo image

RELATED POSTS:

Apple Pie Filling

Pecan Pie Filling

CLICK ON OVER TO: Original Homesteading for More Down-to-Earth ideas and recipes!!!

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8 Comments

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    April 16, 2018 at 6:43 am

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    Reply
  • Highly recommended Site
    May 10, 2018 at 7:30 pm

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    Reply
    • Original Homesteading
      May 11, 2018 at 12:00 am

      Thank you for your kind words…..I am so pleased that you found my blog of interest and helpful!

      Reply
  • Luci Schutz
    August 1, 2019 at 3:58 pm

    What temp and baking time should I use for two crust pie?

    Reply
    • Original Homesteading
      August 1, 2019 at 10:06 pm

      Hi Luci……thanks for mentioning this missing information!!! You should follow your pie filling baking recommendations or you can bake your pie at 350° for approximately 50 to 60 minutes or until the fruit is soft. Appreciate you writing! PS-I updated that information in my post. 🙂

      Reply
  • Wiley E.
    November 29, 2019 at 9:22 pm

    Awesome Pie Crust…..I enjoy wholesome tasting foods and this pie crust hits the spot! Thanks for the great recipe!

    Reply
  • Melissa
    March 14, 2021 at 3:37 pm

    This pie crust recipe opens up a whole world for me. I can only tolerate avocado oil and of course had to give up pie crusts long ago. I’ve made two quiches this week with your recipe and LOVE it. Thank you so much for posting it!

    Reply

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