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Prep 10 mins
Cook 10 mins
My Mom made this growing up with both sweet and savory pies. I still make this crust today because I don't have to roll anything out or try to make the butter pea-sized. She uses whole-wheat flour or sometimes half white and half wheat while I generally will use whole-wheat flour when making crust for pot pie and white flour when making pie crust. I have tried doubling this recipe when making a 2-crust pie, but I find it works better to make the first crust right in the pie plate and the second pie crust in a bowl. The second pie crust does get rolled out, but this dough is not as picky as crusts made with butter or shortening. Try it when you're in a pinch for a pie crust. You'll be surprised with the ease and simplicity of the recipe. Serving size is approximate.
- Stir flour and salt in pie plate. Make a well in center to add liquid.
- In glass measuring cup, measure 1/3 cup of oil. Add enough water to the glass measuring cup to make 1/2 cup total of oil and water.
- Stir oil and water together and pour into well in center of pie plate.
- After ingredients are combined, roll into a ball in pie plate and flatten with palm. Work dough to cover bottom of pie and edges. Flute as desired.
- Bake at 475 for 8 to 10 minutes or as directed on pie recipe.
I love this pie crust.30 years ago i almost gave up making pies because my crusts were terrible.Then I found this one.I only used it for Blackberry pies and added alittle extra sugar and crumbled the top crust but it is always great. Thanks for posting it.