Aunt Jennie's Pie Crust (With Oil)
photo by Lalaloula
- Ready In:
- 2 cups unbleached flour
- 1⁄3 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup Wesson Oil
- 1⁄4 cup milk
- 1 tablespoon milk
- 1 tablespoon sugar
- Preheat oven to 425°.
- Mix together oil and milk.
- Mix dry ingredients, whisk to combine.
- Mix all ingredients well to form a soft dough.
- Dampen table and put a strip of wax paper over the damp area.
- Take 1/2 of dough and place another piece of waxed paper over the dough.
- Roll to desired size and place in pie plate. Roll the second crust.
- Add desired fruit filling, canned or fresh.
- Top with second pie crust. Brush lightly with milk and sprinkle with sugar.
- Make a few small slits with a knife. Trim off excess dough. cover with foil to prevent burning.
- Bake for 20 minutes at 425°, remove foil.
- Reduce oven temperature to 400° and bake 20 minutes longer, until crust is golden brown.
Questions & Replies
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For years, since I was in high school, this is the crust I made in prize winning pies. (county fair, Umatilla County Oregon) Then, I decided to go with the classic recipes with combined butter and shortening, ice water, etc, and it's true they are more flaky, but today I wanted to make some pies in a hurry and I decided to make my tried and true and looked up this recipe to make sure I remembered. I didn't use baking powder -- just flour, salt, oil and milk. Today I used whey instead of milk, and that worked out really well. Thanks for having the recipe to tweak my memory!
This pie crust is fabulous! I have tried many and hands down so far this is the best. Flakey nicely golden brown with a great flavor. Will be my go to pie crust recipe from now on. I tried it as I was short butter and shortening which I usually use 50/50. I received a God Wink today to try something new. Thanks for sharing a great recipe.
This pie crust is a true winner for sure! It was super easy and quick to make, a dream to work with and great tasting, too! Loved the flakiness of this crust and how fool-proof the recipe was!<br/>I needed a tad less liquid, even though I used half whole spelt flour in place of the ap. Other than that your recipe was spot on. I used it for a savoury pie (Recipe #458164) thus leaving out the sugar.<br/>THANK YOU SO MUCH for sharing this great, great recipe with us. Ill surely make this again!<br/><br/>Update: As of November 2011 Ive also made the sweet version using it in recipe #375894 and it was fabulous as well! Loved the hint of sugar, just the right amount for our taste!<br/><br/>Update #2: As of December 2011 Ive made the full recipe for a double crust pie (see my pic) using it for Recipe #336882 and it worked out fabulously. Mmmm, great as I had expected it to be! Accidentally I used all whole rye flour and it still came out superb. Such a keeper, I cannot say enough good things about this recipe. It is such a winner!<br/><br/>Update #3: As of January 2012 Ive yet again tried this wonderful recipe in a new recipe. I made Recipe #472426 and once again the crust delivered. It was light, flaky and super tasty! THANKS again for sharing this winner!<br/><br/>Update #4: As of July 2012 Ive tried this in another savoury recipe (recipe #463990) this time using all white flour and melted garlic-infused butter in place of the oil, which was superb as well. The dough was a tad lighter and more fragile while handeling it, but still rolled out like a dream and baked up flaky and tasty. Im still a fan of this recipe and must tell you that I havent used any other recipe since discovering this gem. Thanks again for sharing it here!
RECIPE SUBMITTED BY
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.