My Dad's Pie Crust

"Daddy was the baker in our house. He was most fond of pie, but just couldn't make a descent crust to save him, until he found this recipe in either a Betty Cocker or Better Homes and Gardens cookbook. I don't know which (this was forty-five some years ago). I have looked on Zaar for a recipe like this - and while they are similar they aren't Daddy's. Word to the wise - roll the dough out between two pieces of wax paper - the only way. Do not double the recipe for two crusts - just doesn't work. I make one crust at a time and store in the fridge while making the next. We are crust fiends in our house - so I always make a thicker crust then this recipe produces. I make three portions of this recipes for a two crust pie (1 and 1/2 per crust). Prep time includes cooling time. Cooking times depends on for what you are using the crust. Patience Grasshooper - it will be worth it."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
Ready In:
50mins
Ingredients:
5
Yields:
1 8 inch
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ingredients

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directions

  • Add 1 cup plus 2 T flour to mixing bowl.
  • Add salt and mix with fork.
  • Add oil and mix with fork just until combine (will be crumbly).
  • Add COLD water (I have a cup of water with ice cube set up for this) 1 T at a time. Mix and add water until a ball of dough forms.
  • Put in the fridge and let rest for 15 to 30 minutes (I don't always wait - but it is better if you do).
  • Roll out between two pieces of wax paper.
  • Lift the top piece of paper off the crust.
  • Lift the bottom paper with the crust to the pie pan and invert.
  • Peel the wax paper from the crust.
  • Fit and crimp: fill or bake blind if one crust.
  • Fit, fill and repeat if two crust.
  • I estimate that this makes an 8 inch pie crust see my notes about the amount of crust I use for a 9 inch.
  • Bake according to your pie recipe.

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Reviews

  1. This recipe makes a lovely pie crust Laura. Thanks to you and your dad for sharing. I'd never made crust with oil before and was a little aprehensive but it worked well. It made a nice thick, light and flaky crust, that was enjoyed by all. A perfect bed for your best ever apple pie.
     
  2. This crust is absolutely the best I've ever tasted. Even the thicker part of the crust where it is crimped is flaky and light. This recipe is definitely a keeper. Joanna Wyckoff
     
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RECIPE SUBMITTED BY

<p>Married going on 28 years to a man who loves to eat, with two cats who approve of everything I do. Couldn't get luckier than that. <br /><br />I'm a secretary working for a social service agency serving mentally retarded adults. I have been there going on 30 years (as of February 2009), a challenging and rewarding line of work for the men and women who work in our day and residential programs, and I am proud to support them. <br /><br />I really enjoy finding and preparing new recipes, so when I found Zaar surfing the net I was hooked. My mother gave me the premium membership as a gift, and I couldn't be happier. <br /><br />I have some same ole, same ole recipes that you make when you have no time for inspiration, but I truly enjoy cooking new and different - so I rarely make the same thing twice. If you are invited to my home for dinner more than likely I have found a never tried recipe from Zarr and you are my Ginuea Pig. Sometimes it works, sometimes it doesn't, but I'm never bored with cooking - which I think is the point. <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt=/ /></p>
 
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