I’ve been told that this recipe has been passed down for more than 80 years. The crust is the flakiest I’ve ever seen! Unexpectedly, oil rather than lard is used to make it. This must be tried.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 8 |
| Yield: | 1 double pie crust |
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon salt
- ½ cup vegetable oil
- 3 ½ tablespoons water
Instructions
- Whisk flour with salt in a bowl; use a fork to stir in vegetable oil. Mix in water, 1 tablespoon at a time, before adding more water. Gather dough into a ball, divide in half, and roll out on a floured work surface.
- This can be pre-baked at 475 degrees F (240 degrees C) for 12 to 15 minutes, or you can simply press it into a pie pan, fill it, and cook it according to your recipe.
- If you choose to pre-bake the crust, cover the edges with foil so they don’t burn.
- I’ve used it for quiches and double-crusted pies. Both worked!
Reviews
I have been using this recipe out of a Betty Crocker cookbook since 1970. It is easy and quick.
The mixing and spreading the crust in the pan were indeed ‘easy as pie’. I’ll need to return to this page to report on the results. I needed only 1T of water to achieve the right consistency.
After mixing the oil into the flour, it already looked like a pasty mess. the dough wasn’t coming together at all so i couldnt imagine adding any more liquid! I ended up adding more flour and just a tiny bit of water… and when it did finally combine properly it was incredibly dry and extremely difficult to work with. After alternating with water and oil and flour a few more times I finally managed to get it to a rollable consistency but will never again make this. What a waste of time and effort!
This is my go to recipe for easy and quick crust. It is a never fail recipe for me. Everyone loves it for all the pies I make.
Just like my Mom’s. Use wax paper to roll it out.
Was barely enough for 1 glass pie plate. And extremely hard to work with. I guess we will see how it tastes.
First time for this 73 yr old cook to fix crust without shortening (I didn’t have any on hand so went to All Recipes). I did 1/4 C Oil and 1/4 C melted butter instead of 1/2 C Oil. Rolled out as normal with rolling pin, no problem. Just enough for 1 crust. Made chocolate filling. Wow!!! Really liked how crust tasted, seemed to be crunchy (? don’t know why). Never use shortening again. THANKS LaDonna for recipe.
I doubled this recipe for two pies for Thanksgiving. A lemon meringue and a chocolate pie. When done, the pies looked so great that I thought they would really impress and maybe even be my best pies ever! They were terrible! The crust literally crumbled in the pan when I tried to cut a piece out. I thought it would still taste great no matter what it looked like. Wrong! It tasted bad and even had a horrible aftertaste that I could not get rid of all night. I’ll go back to my old recipe. The few extra steps are so worth it!
A tried and true recipe. I made 4 of these crusts. If you don’t like oil pies consider your filling (meat pie use left over drippings), apple custard pie (made one today used a bit of left over bacon fat to give the oil a slight bacon flavor bacon goes good with Apple’s) made 2 other pies a cheese pie with beef tallow, and a straight “pus pie” (vanilla cheese cake pudding tinted to be reminiscent of pus with straight up melted coconut oil. I made a banana pudding pie as well with coconut oil. I like the results. I went to get the ice cream for the pies and they were gone before I made it to the freezer.
Followed recipe and could not believe how flaky it was! Will definitely make again!
This looked unappealing when I first made it – oily and and lumpy – and I was worried about how it would turn out, but once baked it provided a pleasant, somewhat flaky crust. If you’re making a sweet pie, add a little sugar to the crust for flavor.
Ok I have to say this is certainly not the Best pie crust iv ever had but it certainly is not the worst i was out of butter and needed a pie crust for a chocolate cream pie i made i did find it a bit crumbly but taste wise it was good!! I am definitely going to try this recipe again possibly melting butter instead of oil lets dace it everything is better with Butter LoL I feel this recipes comes down to personal preference how people like there pie crust im no crust expert so i thought it was good i loke the fact that i could use this recipe in a pinch! Hey try it Im glad i did!!
I followed the ingredients and instructions to the letter with the exception of rolling it out between sheets of waxed paper. Worked beautifully! The dough was extremely thin but stayed together and didn’t tear like so many crusts I’ve made in the past. Flavor and texture were wonderful!
It absolutely will not stick together which makes rolling it out and getting it into the pie pan impossible. I bake a lot and since I have a better recipe I will not be using this one. The proportions of ingredients seem to be wrong here.
Super quick super easy!!
It’s easy to mix, rolls out really well between wax paper BUT is VERY fragile. Started to fall apart as I was getting it into the pan. I made this only because I was out of butter and shortening that I usually use. I think I will stick with them.
This was my first attempt at making my own pie crust, and I am very happy with myself and this recipe. I followed the recipe except for subbing 1 tablespoon of water for lemonaide. *USE WAX PAPER TO MAKE INTO BALL AND ROLL OUT*
This is the best pie crust EVER.. I am so glad I saw to put between wax paper to roll out!!!! I detest rolling out anything because of the big mess that is made…. I have not made a pie crust in over 38 yrs.. Saw this recipe yesterday and now have made it twice in less than 24 hours.. One for a Gooseberry Pie for Labor Day Family get together, tonight a Chicken Pot Pie… Only change I made was I used Olive Oil since I didn’t have any vegetable oil or Canola Oil. I did use a little more water than called for, so the dough would stick together better.. My NEW go to crust!!! Thanks so much for this recipe!!!
Thank you for this recipe. I in the past made whole wheat pie crusts for quiche and I couldn’t find one that; didn’t use shortening, didn’t use margarine and didn’t use additional gluten. So I just changed the flour and wallah. Most pie crust recipes don’t go well with quiche, IMO. For those that state it isn’t easy to roll out, I always roll it into a ball, press and shape it right in the pie pan.
I followed the recommendation to roll this out between waxed paper. I usually have a hard time rolling out piecrust but this worked perfectly. This crust was crunchy and flaky and just so delicious my husband and I both loved it. It was the best part of the pie.
This is good! It worked great on top of a veggie pot pie, just a top crust. I left it a little thick since I only rolled out one crust. Used half whole wheat flour/half white, and olive oil…always trying to find healthier ways of making things that come out good!