Oil Pie Crust Recipe: Betty Crocker's Secret to Flaky Layers Without Rolling Stress

Betty Crocker’s oil pie crust recipe delivers flaky, golden layers without the fuss of rolling dough—just mix, chill, and bake. ✨ The secret lies in using oil instead of butter, creating tender yet sturdy crusts that hold up to both sweet pies and savory tarts.

I’ve perfected this method after years of testing, and it’s the first time I’ve achieved professional-quality results at home with minimal effort.

This recipe skips the traditional butter-and-ice-water approach, opting instead for a foolproof oil-based dough that stays together even when pressed into pans. The key is chilling the dough thoroughly before baking, which prevents shrinking and ensures crisp edges.

No rolling pin required—just press it gently into your pie dish for even, uniform layers.

What you’ll end up with is a crisp, buttery crust that’s sturdy enough for deep-dish pies but delicate enough for elegant tarts. The oil creates a tender texture while maintaining structure, and the crust browns beautifully for that classic golden finish.

Whether you’re baking a classic apple pie or a savory quiche, this method delivers consistent, restaurant-quality results.

Best of all, the dough can be prepped ahead and stored in the fridge for up to 48 hours, making it perfect for last-minute baking. Ready to master this no-fail technique? Let’s get started with the ingredients and step-by-step instructions.

Ingredients for oil pie crust recipe betty crocker

Nine simple ingredients transform into Betty Crocker's legendary oil-based pie crust—flaky, sturdy, and foolproof.

The flour is non-negotiable here—King Arthur or Gold Medal brands yield the best texture. Shortening (not butter) is the secret to that signature flakiness, and Crisco is the gold standard for this recipe. If you're in a pinch, vegetable oil works too, but shortening creates those perfect layers. The ice water? Chill it first—room temperature water won't cut the dough properly. For the salt, Diamond Crystal dissolves more easily than table salt, which can leave grainy bits. Buy the fine grain version if possible.

No shortening? Lard or coconut oil in equal amounts will work, though texture may vary slightly. Substituting butter is a big no-no—it melts too quickly for this method. The egg is optional but helps bind the dough if you're prepping it ahead. Short on cornstarch? Extra flour at half the amount does the trick, though it won't be quite as tender. For the olive oil, store-bought is fine, but extra-virgin adds a subtle richness to the final brushed crust. The sugar? White granulated is standard, but brown sugar adds a hint of caramel depth if you're feeling adventurous.

This dough must chill for at least 2 hours—no exceptions. Wrap it tightly in plastic and press it flat before refrigerating for even better results. Once chilled, it keeps in the fridge for up to 48 hours, making it perfect for last-minute baking. For freezing, portion into discs, wrap individually, and store for up to 3 months. Thaw overnight in the fridge before using. The butter for brushing should be melted but not hot—just warm enough to spread easily. Brush immediately before baking for that signature golden finish.

Step-by-step instructions for flaky oil pie crust

Betty Crocker's method delivers perfect flakiness without the stress of rolling dough.

In a large bowl, whisk together the 2.5 cups all-purpose flour, 1 tbsp granulated sugar, 1 tbsp cornstarch, 1 tsp Diamond Crystal kosher salt, and 0.25 tsp ground black pepper. Sifting isn't strictly necessary with this recipe, but I like to give it a quick shake through a fine-mesh sieve to eliminate any lumps. This creates a lighter, more tender crust.

The sugar and cornstarch work together to enhance tenderness while the pepper adds subtle depth. I've found that skipping the sifting can sometimes lead to uneven texture, especially if your flour has large clumps. Take your time here—proper mixing at this stage prevents tough spots in your final crust.

Add the 1 cup vegetable shortening to the dry ingredients and use a pastry cutter or two forks to work it into the flour until the mixture resembles coarse crumbs with pea-sized pieces of shortening remaining. This is crucial—you want to distribute the fat evenly but keep some visible pieces to create those signature flaky layers.

Work quickly but don't rush. The shortening should be cold but pliable. If it starts to melt from your hands, chill the mixture for 10 minutes before continuing. The goal is to create pockets of fat that will melt during baking, creating steam that separates the dough layers. I press down gently on the mixture during this process to ensure even distribution.

Add the 1 whole large egg and the 0.5 cup ice water all at once to the mixture. Using a fork, gently stir until the dough just comes together. It should hold when pressed but still feel slightly crumbly. If it's too dry, add 1 tsp more ice water; if too sticky, add 1 tbsp more flour. The dough should be cool to the touch—this prevents the shortening from melting prematurely.

Don't overwork the dough at this stage. The moment it starts to form a smooth ball, stop mixing. The cold temperature of the ice water helps maintain the fat's structure, which is essential for achieving that classic flaky texture. If the dough feels too warm, chill it for 15 minutes before proceeding.

Divide the dough into two equal portions and shape each into a disk about 1 inch thick. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours. This resting period is where the magic happens—the gluten relaxes, the fat firms up, and the dough becomes more pliable for handling.

Here's the thing—I know some recipes skip this step, but I've learned the hard way that chilling makes all the difference. The longer you can chill the dough, the better. If you're short on time, even 30 minutes in the freezer will help. The goal is to prevent the dough from warming up as you work with it, which would cause the shortening to melt and lose its flaky potential.

Preheat your oven to 375°F. On a lightly floured surface, roll one disk of dough into a 12-inch circle about 1/8-inch thick. I use a rolling pin with guides to ensure even thickness. Transfer the rolled crust to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge.

Brush the bottom crust generously with the 2 tbsp melted butter (for brushing), then sprinkle with a pinch of salt if desired. This butter brushing adds flavor and helps create a golden finish. Place a sheet of parchment paper over the crust, then fill with pie weights or dried beans. Bake for 15 minutes before removing the weights and baking for another 5 minutes to pre-cook the bottom.

For the top crust, brush with the 2 tbsp extra-virgin olive oil (for brushing) and sprinkle with a little more salt if using. I like to cut a few slits in the top crust before baking to allow steam to escape—this prevents a soggy bottom. Bake the assembled pie according to your recipe instructions, but start checking for doneness at the 20-minute mark since your oven might run hot.

Best sauces and condiments for this recipe

Classic Apple Filling

This oil pie crust shines with a spiced apple filling—simmer 4 cups peeled, sliced apples (like Granny Smith or Honeycrisp) with ½ cup brown sugar, 2 tbsp lemon juice, 1 tsp cinnamon, and ¼ tsp nutmeg until tender.

The crust’s sturdy structure handles the filling’s juices beautifully, preventing a soggy bottom. 🍏

Savory Spinach & Cheese Tart

For a savory twist, fill your crust with sautéed spinach, 1 cup ricotta cheese, ½ cup shredded mozzarella, and ¼ cup grated Parmesan.

Add a pinch of nutmeg and black pepper, then bake until golden. The oil crust’s neutral flavor lets the cheeses and herbs take center stage. 🧀

Sweet Potato Pie

Blend 1.5 cups cooked mashed sweet potatoes, ½ cup condensed milk, ¼ cup brown sugar, 1 tsp vanilla, and ½ tsp cinnamon for a filling that pairs perfectly with this crust.

The oil base prevents the filling from making the crust soggy, ensuring a clean, crisp finish. 🍠

Lemon Curd Filling

For a tangy dessert, whip up lemon curd with ½ cup lemon juice, ½ cup sugar, 3 egg yolks, and ¼ cup butter. Pour into the crust and chill before serving. The crust’s buttery richness complements the bright citrus perfectly. 🍋

Caramelized Onion & Brie

Sauté 2 cups thinly sliced onions in butter until deeply caramelized, then layer with 8 oz brie cheese and a sprinkle of thyme. The crust’s flaky texture contrasts deliciously with the creamy, sweet filling. 🧅

Vanilla Bean Pastry Cream

Thicken 2 cups milk, ½ cup sugar, ¼ cup cornstarch, and 1 vanilla bean into a smooth custard. Chill before filling the crust for a silky, elegant dessert. The oil crust’s neutral flavor lets the vanilla shine. 🌸

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