Recipe by AmyZoe
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.
Top Review by School cooker
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.
Directions See How It's Made
- 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.