Hang tight!
"This pie crust is one of the simplest, tastiest ones you'll ever try." — Emy
Watch video tips and tricks
2 cups all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
3 fluid ounces cold milk
I halved this recipe to make a pumpkin pie. I really needed a little more crust because it didn't spread far enough up the side of my pie plate. It was easy enough for a novice pie crust maker to make, so I would probably make it again.
I halved the recipe, b/c I wanted to use a crumb topping. The crust tasted fine, but I had to roll it extremely thin for it to cover my 9" glass pie plate. I prebaked this for 7 minutes on 425 before adding my fruit filling.
2 Ratings
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma's Very Easy Pie Crust
Serving Size: 1/8 of a recipe Servings Per Recipe: 8 Amount Per Serving Calories: 240 Calories from Fat: 127
This crust is so easy, you don’t even need a mixing bowl!
This recipe is more than 100 years old--tried, true, and oh so tasty.
Watch how to make this easy, can’t-fail pie crust recipe.
