13 Reviews

I have made this many times now and shared it many more. To simplify even more, I heat the water and oil in a saucepan, remove from heat and add self-rising flour, stirring until it makes a ball (less than a minute.) I divide in half and make 2 bottom crusts by pressing into pie plates. NO ROLLING! Tastes the same---delicious. I am so glad I found this recipe. Thank you, thank you, thank you!

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Heart of Dixie November 08, 2011

This is my Mom's pie crust recipe too! I grew up eating and making this, and to this day if I need a quick pie crust for a chicken pot pie OR a dessert this is my old standby. I love it because I don't have to roll anything out. My Mom uses 1 1/2 c flour and 1/2 tsp of salt and stirs it in the pie plate. Then she uses a glass measuring cup and adds 1/3 c oil and enough water to make 1/2 c total and pours it into the pie plate.

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AmyZoe November 17, 2008

I haven't made a pie crust in decades! Living in remote Costa Rica, I have to make do with what I have. I used to depend on pre-made refrigerated pie crust, NEVER AGAIN!! This was the easiest, flakiest, most delicious pie crust I've ever tasted. My only change to the recipe is I added a pinch of salt. And I tried not to over mix the dough too much. I even had to use a glass as a rolling pin. If you have never made pie crust from scratch, I urge you to try this recipe. You'll never buy pre made pie crust again.

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congakim July 18, 2013

this is a really good crust i used it for thanksgiving pies and loved it sooooooooo easy will use this for ever

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timy the kid December 11, 2008

I made this dough following the exact measurements and using pastry flour and canola oil. Once done, even using a cold spatula to mix the ingredients and not mixing too much I got the impression it was too kneaded, like thouse kneaded doughs that tend to rebuild their form when pressed, I let the dough rest overnight in the fridge with plastic wrap, and I don´t know if this is common for this dough but the next day the dough was surrounded by oil, as if part of the oil had been rejected, maybe I´ll use less oil next time or maybe these oil doughs don´t need chilling. Anyway, the dough was very easy to extend without extra flour. The result was pretty good for what I´ve expected, it was crispy and not elastic as I feared. I will definitely be doing this dough again, maybe with a bit less oil. It´s a great healthier alternative to butter with its saturated fats. Thanks a lot for this recipe!!

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Jose G. April 06, 2016

Absolute PERFECTION! Was out of butter and gave this a shot. I'm SOLD. This crust turns out so flaky and delicious and is so crazy-easy. I will only use this recipe from now on. Hands down the best and easiest pie crust I ever made.

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Racquel C. September 07, 2015

This made a wonderful easy flaky crust for my spinach bacon quiche.

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Barbara S. July 17, 2015

hi . thanks for this easy reciepe . Right now it's the holy month of ramadan it lasts for 30 days & muslims wordwide fast from dawn to sunset . My fridge is completly empty since I've been cooking this whole month . 2 more days left of ramadan andi had nothing planned but i succefully made 2 quiches with your simply crust and managed to find beans for chilli . thx a lot

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Ibtihal H. July 16, 2015

Tried this for the simplicity, loved it for the great texture and taste. Made chicken pot pie and it was amazing. It was cooked after 35 minutes at 350, but took a while longer to brown. Might brush on a little butter for coloring if I was taking this to a potluck or other function. I may never try another pie crust again. I certainly will never again turn down a chance to make a pie, with this easy crust up my sleeve!

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Sarah J. March 31, 2015

This is a very fast and easy recipe that really good

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Granny Felicia O. March 29, 2015
3 Ingredient Easy Oil Pie Crust