Limited research has been reported in the literature on the performance of vegetable oils in pastry. This study evaluated differences in quality between pie crusts prepared with four types of vegetable oils and those prepared with a standard hydrogenated vegetable shortening. Vegetable oils and shortening were evaluated for color, viscosity, free fatty acids, peroxide values and P/S ratio. Pie crusts were evaluated for color, shrinkage, flakiness, and sensory quality. Panelists detected no significant differences in color between vegetable oils or shortening pie crust. Percent shrinkage and flakiness of the crusts were directly related to the P/S ratio. Sensory texture and flavor scores showed no significant difference between vegetable oil crusts but the shortening crust was rated significantly lower in flavor (P ≤ 0.05) than vegetable oil crusts.