Easy-to-Make Flavored Pie Crusts

Updated on June 19, 2020
Blond Logic profile image

Mary loves cooking from scratch using natural ingredients. Here she shares some of her favorite recipes and products.

From-Scratch Flavored Pie Crusts

When was the last time you made a pie crust from scratch? If it has been some time, I would like to show you a simple way to make an oil-based pastry crust which turns out perfect every time. Whether you are making something sweet such as a fruit or custard pie, or a savory dish such as quiche or a meat pie, these simple additions to your homemade crust will tantalize your taste buds.

The addition of seeds, nuts, and spices is nothing new, but it's a technique that has been forgotten in everyone's rush to use a ready-made crust. Making a homemade crust is easy and much tastier, and it will fill you with a satisfaction you'll never find from opening a box.

Crunchy Pie Crusts

Before I get to the recipe for the oil-based pie crust, I would like to remind you about other types of crust options which also add a bit of crunch—and as such, added interest to your pies.

Crunchy Pie Crust Options

Makes a 9" Pie
Quantity when crushed
Butter or Margarine
Baking temperature and time
Cookie: Use chocolate, vanilla or gingersnaps
1 1/2 cups
1/3 cup melted
350° 10 minutes
Graham Cracker
1 1/2 cups approx 20 squares
2 Tablespoons
1/4 cup melted
350° 10 minutes
1 1/2 cups ground nuts
3 Tablespoons
2 Tbls softened
400° 6-8 minutes
2 Cups crushed
2 Tablespoons
1/4 cup melted
350° 6-8 minutes
2 Cups crushed pretzels
1/4 cup light brown sugar
3/4 cup melted
350° 10 - 12 minutes
Mix ingredients together and press into pie plate. Bake for indicated period of time.

Flavoring Additions for Pie Crusts

Although the crusts mentioned above use graham crackers, cookies, pretzels or nuts are great choices, don't stop there. Below are additions you can make to a traditional crust to give your pies extra pizzazz to the taste and texture. I always like to surprise my guests and give them something they weren't expecting. Something which makes an ordinary pie a little special. Try these the next time you are making a pie. These get added in with the flour.

  • 1 teaspoon celery seed: Savory such as quiches
  • ½ cup shredded cheddar cheese: Savory such as a meat pie or Mexican Style quiche.
  • 1 teaspoon ground cinnamon: Fruit or custard pies. Also would suit a meat curry filling.
  • 1½ teaspoons shredded lemon or orange peel (use a zester for this). Fruit filling, chicken, or fish.
  • 2 tablespoons finely chopped nuts such as walnuts, cashews, or almonds: Fruit fillings, custard, or savory fillings would work with this type of crust.
  • 1 tablespoon toasted sesame seeds: Chicken pot pie, lemon pie (yes lemon pie).
  • 2 tablespoons wheat germ: Fruit or savory fillings.

These are just a few of the additions you can add. When you begin to think of the other options which include seeds, nuts, herbs and spices you will begin to wonder why you waited so long to begin incorporating these into your crusts. One which I would avoid is the addition of candies as the sugar would melt and potentially burn.

Pumpkin Pie Crust
Pumpkin Pie Crust

Why Use an Oil-Based Pastry Crust

I think some people are intimidated at the thought of making a pie crust from scratch, worried that it might not turn out. I know how you feel because I have been there. Now I only make crusts which use oil and not shortening, lard or butter. The reason is I live in the tropics and it is always warm here.

If you have watched any top chef making a traditional crust they try and keep everything as cool as possible to ensure their crust turns out flaky. This was a complete non-starter for me, as it is never cool here. That said, I wasn't about to give up eating pie and needed to find an alternative. The oil pastry doesn't seem to mind being man-handled a bit. The one caveat here is I do use cold water which has been refrigerated.

I find this type of crust easier to make, to roll, and it turns out great each time. That is everything I want from a pie crust. I think when you try it, you too will find it the perfect crust.

Savory pie crusts
Savory pie crusts
Prep time: 10 min
Cook time: 15 min
Ready in: 25 min
Yields: 1 pie crust


For a single crust (8 or 9 inch):

  • 1 cup + 2 tablespoons all-purpose flour
  • 1/3 cup vegetable oil (I prefer to use sunflower, canola, or corn oil)
  • 1/2 teaspoon salt
  • 2-3 tablespoons cold water
  • Flavoring addition of your choosing (see above)

For a double crust (8 or 9 inch):

  • 1 3/4 all-purpose flour
  • 1/2 cup vegetable oil (see note above)
  • 1 teaspoon salt
  • 3-4 tablespoons cold water
  • Flavoring addition of your choosing (see above)


  1. Mix flour and salt together. If making a flavored crust, now is the time to add your spices, herbs, nuts or seeds. Now add the oil and mix to combine.
  2. Add water, 1 tablespoon at a time, and mix until the pastry comes together and leaves a clean bowl. If your pastry seems dry, add more oil. Note: You may need less water than is written if you live in a humid area.
  3. If you are making two crusts, divide dough in half.
  4. I use a pastry board which has been covered in plastic wrap. Lightly dust your surface with flour. Tip: You can also use a large (and clean) fruit and vegetable bag from the grocery store. It is much cleaner and easier to work with than flouring your board. Alternatively, you can use a silicone mat. I also cover my pastry with more plastic wrap whilst rolling. Here too it is much cleaner.
  5. Begin rolling the dough. Change directions frequently to get a round shape.
  6. When you think you are getting close to the required size, simply flip your pie pan upside down to check. Allow a little overhang (refer to photo).
  7. When you are happy with the size, remove the top portion of plastic. If you are using a fruit/veg bag, simply cut the top half away using a good pair of kitchen scissors.
  8. Position your inverted pie pan on the crust. Gather up the plastic and being careful not to pull it too tightly, gently turn the pie pan, crust and plastic. Don't worry if you get some tears, these can easily be mended with a little extra dough and a dab of water.
  9. Gently ease the crust to the bottom of the pie pan. Cut of any excess overhanging crusts with either kitchen scissors or a knife.
  10. Fold under any jagged edges so you are left with a tidy pie edge. Avoid creating thick sections of crusts as they can become too unattractive when baked.
  11. You can finish the edge as you wish. I normally use a pinch method. With the thumb and index finger of my right hand I gently pinch the crust whilst pushing the index finger of my other hand between the two to form a V shape like you see in the image. ** If you are preparing a two-crust pie, don't pinch the edges now. Wait until you have the two crusts in place and pinch together to seal.
  12. Prick the bottom of the pie crust with a fork to allow steam to escape.
  13. If you need to bake the crust, line with parchment paper or foil and add baking beans to hold it crust down. Bake at 475° for 12-15 minutes.
  14. If you are going to use this for something which needs to be cooked, add the ingredients.
  15. For the top crust, roll as above and with the aid of the plastic wrap, lift into place. Pinch edges together.

Photo Guide: Oil-Based Pastry

Click thumbnail to view full-size
Making an oil pastryShould leave the bowl cleanRolling out pastryRolling to Pie pan sizeEasy to use pastryFlipping pie crustEase pastry into panFluted edges on pie crustBaking beansA baked oil pastry crust
Making an oil pastry
Making an oil pastry
Should leave the bowl clean
Should leave the bowl clean
Rolling out pastry
Rolling out pastry
Rolling to Pie pan size
Rolling to Pie pan size
Easy to use pastry
Easy to use pastry
Flipping pie crust
Flipping pie crust
Ease pastry into pan
Ease pastry into pan
Fluted edges on pie crust
Fluted edges on pie crust
Baking beans
Baking beans
A baked oil pastry crust
A baked oil pastry crust

How to Make a Lattice Pie Crust

If you think it is difficult to make a lattice pie crust, it isn't. The video below shows how to do with ready-made dough, but you now know how to make your own dough! Easy to follow instructions will leave you with a beautiful and decorative crust.


I hope this has given you the courage to pick up a rolling pin and explore the world of home baking. It is such a satisfying experience to watch as people tuck into your creation that you have made from scratch. It seems to be a rare experience these days and people appreciate the effort.

You will hear them say, "You really made this?"

You may also hear people say, "Oh, I can't make pies, the crust never turns out for me." Share the knowledge at just how easy it is to make a great crust.

© 2015 Mary Wickison


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    • Blond Logic profile imageAUTHOR

      Mary Wickison 

      4 years ago from Brazil

      It is simple. Alas some people think it is difficult and opt to go out and buy a pie crust. I haven't bought a crust in more than 15 years.

      Thank you for your visit.

    • rajan jolly profile image

      Rajan Singh Jolly 

      4 years ago from From Mumbai, presently in Jalandhar, INDIA.

      You made it all so simple with your excellent pictures and explanation. Thanks a lot.

    • Blond Logic profile imageAUTHOR

      Mary Wickison 

      4 years ago from Brazil

      Hello Laurie,

      I am glad you enjoyed it. Yes, pecans would add a lovely taste to it. On our farm we have cashews and I will often replace some of the flour with cashew flour or add chopped nuts. It's always an unexpected surprise for guests (or family).

      Thanks for stopping by and enjoy your pie making.

    • LaurieNunley517 profile image


      4 years ago from Deep South

      Hi Mary! I was gone for awhile, but I'm making a (very slow) comeback. I never thought about flavoring the crust...now I can see what I have in the spice cabinet! We have pecan harvests where I live so I may try that. I love almond favors though...mmm. Thanks for the tutorial too!

    • Blond Logic profile imageAUTHOR

      Mary Wickison 

      4 years ago from Brazil

      Hi DDE,

      Thanks for reading and Tweeting. Much appreciated.

    • DDE profile image

      Devika Primić 

      4 years ago from Dubrovnik, Croatia

      You explained the step by step process with great interest. I Tweeted!

    • aviannovice profile image

      Deb Hirt 

      4 years ago from Stillwater, OK

      Never heard about the flavored crust until now. That is really outstanding, and a great addition.

    • Blond Logic profile imageAUTHOR

      Mary Wickison 

      4 years ago from Brazil

      Hi Ms Dora,

      That is so true. When I look for recipes, sometimes they already start with ready made mix and just add to it. When you cook from scratch, you know what you're eating.

      Thank you for your kind words and the share.

    • AliciaC profile image

      Linda Crampton 

      4 years ago from British Columbia, Canada

      I love your ideas for adding flavor to pastry! Thanks for sharing the suggestions. Thank you for sharing the helpful instructions for making a pie crust, too. This is a useful and interesting hub.

    • MsDora profile image

      Dora Weithers 

      4 years ago from The Caribbean

      As I read your recipe suggestions and instructions, I remember reading somewhere that contemporary woman take their dessert from the freezer, while their grandmothers took it from the oven. I admire your skill and I too will share your article.

    • Blond Logic profile imageAUTHOR

      Mary Wickison 

      4 years ago from Brazil

      Hi Rebecca,

      I love graham cracker crusts but alas I can't get graham crackers where I live. I hope you do give these variations and additions a try, I think you'll enjoy them.

      Have a lovely Christmas .

    • Blond Logic profile imageAUTHOR

      Mary Wickison 

      4 years ago from Brazil

      Oh Bill don't tell me you don't like pie! Does Bev not make pies? I hope the relatives you share this with will enjoy it.

      Enjoy your Christmas.

    • Blond Logic profile imageAUTHOR

      Mary Wickison 

      4 years ago from Brazil

      Hi Robert,

      Once you have made an oil crust pastry you will never go back to the original type. Knowing that it is going to turn out correctly each time means there is no reason not to have pie. That knowledge combined with your love of chocolate ...well need I say more? Chocolate pie is on the menu. LOL

      Thanks for your visit and have a wonderful Christmas.

    • rebeccamealey profile image

      Rebecca Mealey 

      4 years ago from Northeastern Georgia, USA

      I've made graham cracker pie crusts, but not the others. Thanks for a great tutorial.

    • Blond Logic profile imageAUTHOR

      Mary Wickison 

      4 years ago from Brazil

      Hi Dr.BJ,

      Your comment is so creative, I love it. Go forth and bake. Have a wonderful holiday.

    • billybuc profile image

      Bill Holland 

      4 years ago from Olympia, WA

      There is literally no chance of me trying this, but I have fond memories of my mother's pie crusts when I was a kid. The best I can do is share this with relatives who actually bake. :) Merry Christmas, my friend.

    • profile image


      4 years ago

      It's been a long time since I looked forward to making a pie crust. Now, I actually am. The flavors caught my eye, but the oil crust really has my attention.

    • drbj profile image

      drbj and sherry 

      4 years ago from south Florida

      Ashes to ashes, And dust to dust. Now thanks to you, I can bake the perfect crust!

      Happy Holidays, Mary.


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