Prep 20 mins
Cook 40 mins
Legend has it that my Great Aunt Jennie used to make the best pies with oil. As I kid I'm not sure I taste tested them but she had a gift for baking. I just ran across her recipe for pie crust. I'll be making it soon, but in the mean time.... give it a try and please rate.
- 2 cups unbleached flour
- 1⁄3 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup Wesson Oil
- 1⁄4 cup milk
- 1 tablespoon milk
- 1 tablespoon sugar
- Preheat oven to 425°.
- Mix together oil and milk.
- Mix dry ingredients, whisk to combine.
- Mix all ingredients well to form a soft dough.
- Dampen table and put a strip of wax paper over the damp area.
- Take 1/2 of dough and place another piece of waxed paper over the dough.
- Roll to desired size and place in pie plate. Roll the second crust.
- Add desired fruit filling, canned or fresh.
- Top with second pie crust. Brush lightly with milk and sprinkle with sugar.
- Make a few small slits with a knife. Trim off excess dough. cover with foil to prevent burning.
- Bake for 20 minutes at 425°, remove foil.
- Reduce oven temperature to 400° and bake 20 minutes longer, until crust is golden brown.
The very best piecrust ever flaky delicious everything is wonderful
This pie crust is fabulous! I have tried many and hands down so far this is the best. Flakey nicely golden brown with a great flavor. Will be my go to pie crust recipe from now on. I tried it as I was short butter and shortening which I usually use 50/50. I received a God Wink today to try something new. Thanks for sharing a great recipe.
This pie crust is a true winner for sure! It was super easy and quick to make, a dream to work with and great tasting, too! Loved the flakiness of this crust and how fool-proof the recipe was!
I needed a tad less liquid, even though I used half whole spelt flour in place of the ap. Other than that your recipe was spot on. I used it for a savoury pie (Swiss Cheese Pie) thus leaving out the sugar.
THANK YOU SO MUCH for sharing this great, great recipe with us. Ill surely make this again!
Update: As of November 2011 Ive also made the sweet version using it in Pumpkin Applesauce Pie and it was fabulous as well! Loved the hint of sugar, just the right amount for our taste!
Update #2: As of December 2011 Ive made the full recipe for a double crust pie (see my pic) using it for Butterscotch Pumpkin Pie and it worked out fabulously. Mmmm, great as I had expected it to be! Accidentally I used all whole rye flour and it still came out superb. Such a keeper, I cannot say enough good things about this recipe. It is such a winner!
Update #3: As of January 2012 Ive yet again tried this wonderful recipe in a new recipe. I made Mini Pudding Tarts and once again the crust delivered. It was light, flaky and super tasty! THANKS again for sharing this winner!
Update #4: As of July 2012 Ive tried this in another savoury recipe (You Pick the Veggies Vegan Quiche) this time using all white flour and melted garlic-infused butter in place of the oil, which was superb as well. The dough was a tad lighter and more fragile while handeling it, but still rolled out like a dream and baked up flaky and tasty. Im still a fan of this recipe and must tell you that I havent used any other recipe since discovering this gem. Thanks again for sharing it here!