Old Fashioned Flaky Pie Crust Recipe - Allrecipes.com
Old Fashioned Flaky Pie Crust Recipe
  • READY IN 10 mins

Old Fashioned Flaky Pie Crust

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 double pie crust Change Servings
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  • PREP

    10 mins
  • READY IN

    10 mins

Directions

  1. Whisk flour with salt in a bowl; use a fork to stir in vegetable oil. Mix in water, 1 tablespoon at a time, before adding more water. Gather dough into a ball, divide in half, and roll out on a floured work surface.
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Footnotes

  • Cook's Note:
  • This can be pre-baked at 475 degrees F (240 degrees C) for 12 to 15 minutes, or you can simply press it into a pie pan, fill it, and cook it according to your recipe. If you pre-cook, cover the edges with foil so they don't burn. I've used it for quiches and double-crusted pies. Both worked!
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Reviews More Reviews

Most Helpful Positive Review
Nov 13, 2012

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

 
Most Helpful Critical Review
May 06, 2013

I had to make another. It was a terrible crust

 

14 Ratings

Sep 18, 2012

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!

 
Oct 01, 2014

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.

 
May 22, 2014

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!

 
Jul 31, 2014

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.

 
Dec 04, 2013

the only thing I would add is to roll it out between wax paper. Makes it so much easyer to work with.

 
Oct 05, 2013

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!!!

 

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Nutrition

  • Calories
  • 220 kcal
  • 11%
  • Carbohydrates
  • 20.9 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 291 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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