Oil Pie Crust

Laurie Colvin Recipe

By Laurie Colvin LaurelC

My mom ALWAYS used this pie crust recipe and it's the only one I can make with certainty and KNOW it will turn out right everytime. I have had some really good shortening crusts but this one is my alltime favorite.


Recipe Rating:
 1 Rating
Prep Time:

Ingredients

2 c
all purpose flour
1 tsp
salt
3/4 c
cooking oil (corn, canola, vegetable)
1/4 c
+2 tbsp. milk (fat free to regular works)

Directions

1
Mix flour and salt in a bowl. In a seperate container whisk milk and oil together until well mixed and immediately pour into flour/salt mixture. Mix with a fork until all flour is absorbed.
2
This recipe makes enough dough for 1 double crust 9-inch pie or 2 single crust 9-inch pies. When rolling out, place between 2 pieces of waxed paper. Roll to desired size, remove top sheet of waxed paper, invert over pie plate and press in. The nice thing about this crust is that you don't have to roll it paper thin and if it tears it's very forgiving and easy to fix.
3
The nice thing about this crust is that you don't have to roll it paper thin and if it tears it's very forgiving and easy to fix. You can also freeze this crust to use later.
  • Comments

  • 1-3 of 3
  • user
    Joanie Smith GRANNYJOANIE - Nov 15, 2012
    Hi Laurie
    I failed Pie crusts 101 so I gave up trying to make pies until I discovered this about 35 years ago.It never fails.I sometimes add a little sugar to it for fruit pies.
    Thank you for posting it.
  • user
    Laurie Colvin LaurelC - Nov 15, 2012
    Hi Joanie,
    Thanks for the heads up on adding a little sugar, I never thought of that. Next time I make a berry or apple pie I am going to give it a try!!
  • user
    Cin Straw's Kitchen NanatomyGrands - Feb 16, 2013
    I tried this recipe and say it's Family Tested & Approved!