Prep 10 mins
Cook 10 mins
This is the only pie crust my mother has made for at least 40 years and people always ask for the recipe. I'm amazed by how flaky it turns out, it goes together in no time, and is practically foolproof. No need to chill this recipe, so it's great for a last minute pie or quiche. The cooked crust holds up well even after the pie is refrigerated. With oil instead of lard or butter, it's also a great healthy choice. There are lots of oil pie crust recipes posted, but none exactly the same. Her recipe calls for 1 teaspoon salt, but I prefer 1/2 teaspoon. I never sift flour, always use canola oil, and 1% milk.
- For a prebaked shell, preheat oven to 475 degrees.
- Mix flour and salt.
- Pour oil and milk into a one-cup measuring cup but do not stir. Pour all at once into the flour and stir until mixed.
- Press dough into a smooth ball and flatten slightly.
- Place crust between two sheets of wax paper. Roll out. Place in pie plate and flute edges.
- For a pre-baked shell, prick with a fork and bake 8-10 minutes. Add filling.
- If baking the filling and shell together, don't prick the crust. Bake according to recipe directions.