Old Fashioned Flaky Pie Crust

Old Fashioned Flaky Pie Crust

LaDonna Langwell

"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

10 m servings 220 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  • Prep

  • Ready In

  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.

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

Read all reviews 25
  1. 29 Ratings

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Most helpful positive review

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.

Most helpful critical review

I had to make another. It was a terrible crust

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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.

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

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...

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!

I had to make another. It was a terrible crust

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...

This is good! It worked great on top of a veggie pot pie, just a top crust. I left it a little thick since I only rolled out one crust. Used half whole wheat flour/half white, and olive oil.....

just a grainy old oil crust not flaky

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 ...

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