Mom's Oil Crust Pie Shell

Recipe by Julesong
READY IN: 7mins


  • 2
    cups sifted flour
  • 1 12
    teaspoons salt
  • 12
    cup cooking oil (Mom uses canola)
  • 4
    tablespoons cold water (some folks use 2 Tbsp water and 2 Tbsp milk, but Mom prefers the taste of the crust with all water)


  • Sift the flour and salt into a large mixing bowl.
  • In a separate bowl, combine the oil and water (and milk, if using 2 Tbsp water and 2 Tbsp milk).
  • Pour liquid mixture all at once into the sifted mixture, and then - with your hands - press the dough into a smooth ball. Be careful not to overwork the dough or it can become tough; it will be somewhat crumbly and soft.
  • To use, press the dough into the pie shell and shape the edges into flutes with your fingers. If there are thin spots, the dough is soft enough to easily to press extra into them with no worries.
  • Note: use any left over pieces of dough by baking them into little snack crackers. This dough freezes and thaws really well!