Recipe by MrsWolfie
"This recipe has been handed down for over 80 years, I'm told. It makes the flakiest crust ever! Surprisingly, it is made with oil, not lard. This is a must-try."
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1 3/4 cups
3 1/2 tablespoons
it was good but hard to keep together i added alitttle more water.. rolled it out on floured board but it didnt make 2 crust pie.. it was more like 1 single crust size. but came out good
I had to make another. It was a terrible crust
This was also my mother's recipe passed down from her grandmother. She always rolled out her dough between waxed paper to prevent cracking. It's a tried and true recipe.
The crust was very difficult to keep together so I ended up having to form it in the pie plate. I also added an extra tablespoon of water. Over all it was very good and worked very well for my pumpkin pie!
This a light, flaky pie crust. It is now my favorite! I have never been able to make a decent oil pie crust, and I'm 57 and pies are one of the of my favorite dishes. This is now Number 1!
An easy to make, unobtrusive pie crust, and one of the few ones that calls for vegetable oil instead of shortening - the substitution made no noticeable difference to me.
Rolling out the dough between sheets of wax paper will make the process much easier. I used this with a berry pie, and added a few tablespoons of sugar to the dough recipe, which worked just fine.
the only thing I would add is to roll it out between wax paper. Makes it so much easyer to work with.
This is a perfect crust!!! My son has food allergies...I was looking for a recipe that uses canola oil...With this recipe, I am able to make homemade fruit and cream, chicken and turkey pot pies, ect...Flaky crust every time!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Old Fashioned Flaky Pie Crust
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 125
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This recipe is more than 100 years old--tried, true, and oh so tasty.