Recipe by Elizabeth H.
Need a fast, flaky crust? This delicious recipe is so much cheaper than ready-made pie crusts! High altitude tested.
Top Review by dougdo
Love this crust! It's a simple and very easy to make recipe. One thing that appealed to me when I first read the recipe is that it said just to press the crust into the pan, I thought great, no messy rolling! But when I tried that the first two times I used the recipe the results were disappointing; hard to get a consistent crust and the crust ended up a little tough. So I've tried rolling it since and the results are much better. And the bonus is that it rolls out much easier than a butter crust; it's not so sticky.
- 1 cup flour
- 1⁄2 teaspoon salt
- 1⁄4 cup olive oil or 1⁄4 cup canola oil
- 1⁄4 cup ice water (I use refrigerated water)
Directions See How It's Made
- Mix flour and salt with fork.
- Beat oil and water with whisk or fork to thicken.
- Pour into flour and mix with fork.
- Press into 9" pie crust.
- Fill with quiche mixture and bake at 400F until done.
- NOTES: I've never made this with canola oil.
- You can double the recipe, divide dough in half, and roll out into a pair of rounds for two-crust pies.
- This recipe is not suitable for baked pie crust shells.
- It makes a nice, flaky crust that's suitable for everyday use.